Leftover Pork Loin. Day 4. Suggestions?
10 years ago
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Is my pork loin dangerous?
Comments (5)if you can adjust the 'offset' of your oven to run at a lower temp, it can help with the curing and cooking. In the owners manual for my Fridgiaire electric range it has an adjustment that I can set to have it control the temp at 170 degrees when it 'thinks' its controlling the temp at 200. I set the offset to 30 degrees higher, so it will make the oven run at a lower temp than the minimum 200. My last Pastrami (rib eye roast) cooked for nearly 7 hours and I was raising the temp about 10 degrees after 3 hours, then every hour after that, until my probe thermometer went off at the set temp I wanted. My probe type thermometer is a Poulter and has an adjustable set point for the desired temp. It has a 3 foot stainless steel braided cable that goes through the oven door and you push the steel probe into the meat. One thing about the pork loin is to leave any fat attached to it until its cooled off to cold. Then you can trim it if necessary. That little bit of soft fat will help keep it moist too. Tomorrow, morning the converted corned beef/pastrami will be going in the oven for its 7 hour baking, starting at 170 degrees for 3 hours, then up the degrees as mentioned. I remove it from the oven when it reaches 155 degrees. Yes, the meat can rise more in temp after you shut off the oven. Its overshoot is a little less noticable if you remove it to cool at room temp. Westerns, made with eggs, chopped onion, chopped peppers, and cut up ham/bacon are great. I like it with just ketchup on it, as a meal. I also add a few bits of a cheese before I fold it and flip it over in the pan....See MoreBrined Pork Loin Roast
Comments (8)Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it. Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese! The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better! One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!...See MoreLeftover pork loin roast
Comments (8)I always have pork loin left and my husband loves these two: Pork "Tidbits" on Garlic Bread Prepare garlic bread using your normal method. Dip slices of pork loin in Duck Sauce and then spread more on top. Bake on baking sheet at 400 for approx. 15 minutes. I always just use leftovers for this one - works great: Sweet and sour pork Ingredients: * 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick * 1 tablespoons vegetable oil * 1 can (20 ounces) pineapple chunks in juice * 3/4 cup water * 1/4 cup vinegar * 1 tablespoon soy sauce * 1/4 cup brown sugar * 1/2 teaspoon salt * 2 tablespoons cornstarch * 2 tablespoons water * 1/2 cup thinly sliced onion * 1 green pepper, cut in thin strips * 2 cups hot cooked rice Preparation: Directions for sweet and sour pork Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice. Sweet and sour pork recipe serves 4 to 6....See MoreHow to do pork loin roast (not tenderloin)
Comments (3)I agree with Peppi, today's pork is leaner than ever, and it dries out quickly. It's very easy to overcook and then it will be dry. I like this recipe from Cooking Light, the apple cider brine gives a nice flavor, as do the herbs, and keeps the pork a bit moister. I never remember to brine it overnight, a couple of hours will do if that's what you have. I seldom have pork and fresh herbs available at the same time, so I use dried and I have subbed mustard seed for the coriander when I didn't have that. Lots of times I didn't make the cider reduction either, but it's very good. It's all good. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350�. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350� for 1 hour or until thermometer registers 155�, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. Annie Kathryn Conrad, Cooking Light OCTOBER 2004...See More- 10 years ago
10 years ago- 10 years ago
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