Boneless pork loin.....

14 years ago

Bought it on sale, about 3 lbs for $4.50. How do I cook it? Low and slow? Cut it into pieces, skewer and grill? A rub and into the oven? Temp?

I don't cook pork that often as I find it usually tough and tasteless.

I'm having my in-laws over for dinner tomorrow night and need suggestions. DH lost his job today and we are all in total shock. Need a 'cheap' meal that will still look good and taste great as we all try to cheer up. I will have plenty of time to prep and cook.

TIA

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Comments (8)

shellm
14 years ago
Dream, I am so sorry to hear about your husbands job.If you do a search for Annies cider brined pork roast.It is excellent,I brined it last night and cooked it after work today,It was WONDERFUL. The only thing I didnt do was to reduce the apple cider and baste the roast w/it(Only because I forgot]I will try to bump up the recipe.
Marilyn Sue McClintock
14 years ago
I cook it in my crockpot most of the time, with onions and celery. After cooked and cool enough, shred and add your favorite barbecue sauce homemade or store bought. I also like to cut slices pound and dip in egg and seasoned panko crumbs and fry, makes great sandwiches with lettuce, mayo and tomato or whatever you like. That is my favorite way to fix them. The cooked shredded pork keeps well in a freezer bag ready to thaw and add the barbecue sauce. I like using a cooking bag in the crockpot when I cook it.

Sue
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teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012
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lindac
14 years ago
Oh my....so sorry about the job loss....that's really tough!
But your pork needn't be!! LOL!
You could cut it into pieces and skewer it...or slice into steaks and grill....but I like to cook the whole thing...
You have lots of time, so I would brine it for about 20 hours....easy on the salt but lots of other stuff....unless your meat says "solution added"....then don't brine.
If you do brine....mix up 2 cups of liquid...I like half water and half apple juice or even beer....and add a couple of cloves of chopped garlic...2 tsps of salt to every 2 cups of water....and 2 tablespoons of sugar for every 2 cups of brine...add some rosemary leaves...perhaps some sage and thyme and put the meat into a zip lock, and add the brine and turn every few hours.
Remove, dry it and grill...
Or do a dry rub with some paprika, salt, garlic powder,celery salt and I like to add some of Cookies BBQ rub.
Grill it over indirect heat until it's no more than 160....remove and tent with foil for about 20 minutes, slice and serve...
Yummers!!! There's 2 here....but just ignore the second one!
annie1992
14 years ago
As Shelley mentioned, my favorite way is to brine the pork in apple cider, but apple juice will work too.

I'm so sorry to hear about your husband's job, that sucks. I'm hoping he'll find another one very soon.

Annie
theresafic
14 years ago
I don't have any advice on how to cook the pork, but just wanted say; you and your family are in my thoughts. I hope everything works out ok.
cookingrvc
14 years ago
Just made a stuffed 5# pork loin last week. This time I had the pork store make it. They stuffed it with prosciutto, parsley, grated cheese (romano), garlic and a little mozzarella. Roasted it at 350 for 1.75 hours. it was delicious.

To stuff it, you need to butterfly, pound it to get some consistency of thickness, layer your ingredients and roll up jelly-roll style. Tie at 2 inch intervals. I browned my first in the roasting pan over medium heat, then set it in the oven to cook the rest of the way to 155 degrees.

For stuffing you can use romano, fontina, swiss, or whatever cheese marries well with the other ingredients. fresh spinach, ham, prosciutto, asparagus, broccoli rabe (first cooked with garlic and oil). Find a combo you like.

Delicious.

Sue
obxgina
14 years ago
I am so sorry to hear to hear of all you are going through, I know first hand how hard this is, I also know that it can be a blessing in disguise! My thoughts are with you! I just roasted a boneless pork loin in my convection oven at 400 degress for about an hour. It was 2.5 lbs. Normally I would spit it on our gas grill, I really like it that way, but it is cold and rainy so I thought I'd roast it inside. I studded it with garlic and covered it in Montreal Grill Seasoning, I won't know until we eat it tommorrow how it turned out. It smelled wonderful and looked yummy!
dreamhouse1
Original Author
14 years ago
Thank you all for your well wishes and understanding. This is the first time in 17 years he has been employed and it is not easy. Haven't told the kids yet, which is what I hate having to do most.

It has been rainy and cold here too and I'm don't think the 'grill master' is up to a new challenge, so I think I will try an oven method today. Stuffing it sure sounds tasty since I won't have the wonderful grill. Thinking a good stuffing will add lots of flavor.

Yes, we are hoping that this is a blessing in disguise, but only time will tell.

Again, thank you all for EVERYTHING.

Boneless pork loin.....

Comments (8)

shellm

Marilyn Sue McClintock

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lindac

annie1992

theresafic

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obxgina

dreamhouse1
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Boneless pork loin.....

Comments (8)

shellm

Marilyn Sue McClintock

Related Discussions

lindac

annie1992

theresafic

cookingrvc

obxgina

dreamhouse1Original Author

COMPANY

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dreamhouse1
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