Anyone have a pork loin recipe?

[Nitemare]

Thought I was getting a good deal on tenderloin and I was rudely awakened after cooking the first of it(tough as hell) so I was thinking of cooking it in the crockpot

This looked promising:
http://southernfood.about.com/...orkandham/r/bl49c8.htm

 

[IronWing]

Recipe for Crockpot Pork Loin

Cut loin into chunks that will fit in crockpot.
Place in crockpot.
Add salt and pepper to taste.
Put lid on crockpot.
Cook for a long time (four hours or so).

Enjoy.

Seriously, good crockpot pork is really that easy. Don't add water, just the pork and salt and pepper.

For variety throw in roasted peppers.

 

[ebaycj]

Originally posted by: Nitemare
Thought I was getting a good deal on tenderloin and I was rudely awakened after cooking the first of it(tough as hell) so I was thinking of cooking it in the crockpot

This looked promising:
http://southernfood.about.com/...orkandham/r/bl49c8.htm

if you have a smoker, use that.

rub meat with sea salt and cracked black pepper.

Apple + pear wood. Smoke 2 hours @ 200ish degrees F.

This will develop a nice "crust" on the outside to seal the juices / flavor in.

finish on the grill for 20 minutes @ 400ish F.


Serve with garlic butter grilled corn on the cob and beloved patriot garlic mashed potatoes.


Mmmm... yum.

 

[ElFenix]

pork loin is really lean and so will dry out if you cook it too much. people are obsessed with overcooking pork in this country for fear of trichinosis, which doesn't really exist here.

 

[Squisher]

My recipe is a little involved. I got it from Rob Rainford so it was originally done on a grill.

First remove that thin layer of fat. I fillet the pork loin in a Z type cut so that I fold it out to three times its size.

Smear with thick layer of goat cheese that you've infused with your favorite herbs. Cover the cheese with baby spinach leaves and roll up the into a log and tie with cooking twine.

Sear and then roast for 1 to 1 1/2 hrs at 300F. (150F internally, then tent)

 

[OdiN]

Yeah if it's tough, you overcooked it.

 

[Nitemare]

Originally posted by: ElFenix
pork loin is really lean and so will dry out if you cook it too much. people are obsessed with overcooking pork in this country for fear of trichinosis, which doesn't really exist here.

I baked it in the oven covered with aluminum foil so it would baste in it's own juices...it was tough

 

[Gothgar]

Make a rub out of salt, pepper, garlic, thyme, parley and rosemary, and massage it in well, let it sit in that for a few hours minimum before cooking, put in oven or indirect cooking on a BBQ and cook till the inside is just over 155 or so.

 

[Lola]

pork loin and tenderloin are different things.
Pork loin is larger and as other have said can dry out very easily.
Pork TENDERloin is a small cut of meat that I prefer. The possibilities are endless with pork and it is often under-estiated for it's versitlity.

I would marinade it first, for a good day. With the marinade, use a good balance of acidic ingredients (lemon juice/orange/lime/champagne vinegar/balsamic) with a mix of neutrals like a base of olive oil.
With that, you can really choose what you would like. Add worstishire sauce, rosemary, garlic, paprika. Or, add soy sauce and seseme oil (a little of this goes a long way)

Then either broil or grill.

 

[Nitemare]

http://www.discusscooking.com/...h-pork-loin-39428.html

this looks good as well

 

[GagHalfrunt]

Originally posted by: Lola
pork loin and tenderloin are different things.
Pork loin is larger and as other have said can dry out very easily.
Pork TENDERloin is a small cut of meat that I prefer. The possibilities are endless with pork and it is often under-estiated for it's versitlity.

Pork Tenderloin rules. If it's not overcooked it's one of the juiciest, most tender meat cuts anywhere. Since it's so mild it's best not to do too much to it as it's pretty easy to overwhelm the flavor and you'll taste everything except the pork itself. My favorite way is to do a simple spice rub on it. Salt, pepper, a little cumin, a little brown sugar and voila. Since the rub-to-meat ratio is low it seasons things perfectly without overpowering things. A good trick is to put on the spice rub, then wrap the loin in bacon and cook. The bacon infuses a nice flavor and keeps the roast super moist.

Just get yourself a good meat thermometer. Don't overcook it and it's delicious with very little seasoning.

 

[N8Magic]

http://www.foodnetwork.com/rec...-rub-recipe/index.html

Try this one. It's quite different, but has received rave reviews from everyone that i've made it for. I'd recommend about half the amount of salt in the recipe though.

 

[MagnusTheBrewer]

Question, did you trim the silver skin off?
Did you use a thermometer when you cooked it?
If a tenderloin was tough look at your cooking method, not the meat.

 

[Nitemare]

Originally posted by: MagnusTheBrewer
Question, did you trim the silver skin off?
Did you use a thermometer when you cooked it?
If a tenderloin was tough look at your cooking method, not the meat.

it wasn't a tenderloin it was just a pork loin. I've cooked tender loin before and it came out succulent and juicy, this one came out like an old shoe.

Thawed this one did a rub on it with salt/pepper and some Lawry's Perfect Blend Chicken & Poultry Rub. Tossed on some diced garlic.

Cooked it until it was white in a crockpot now I just added a Lipton's soup packet, some olive oil and going to add some water to it.

 

[glen]

You need to buy and use a meat thermometer.
Toughness has to do with the degree of denaturing of the meat proteins.
It has nothing to do with water, or seasoning, or crock pots, or steam, or blow torches, or any other method of cooking.
I can't remember them temperature right off hand, but I would guess 145 to 150.
The temperature will rise to 155 to 160 once you take it out, and that is perfect.
You want the meat to be pink, about like a medium steak.

 

[idiotekniQues]

Originally posted by: ebaycj

Originally posted by: Nitemare
Thought I was getting a good deal on tenderloin and I was rudely awakened after cooking the first of it(tough as hell) so I was thinking of cooking it in the crockpot

This looked promising:
http://southernfood.about.com/...orkandham/r/bl49c8.htm

if you have a smoker, use that.

rub meat with sea salt and cracked black pepper.

Apple + pear wood. Smoke 2 hours @ 200ish degrees F.

This will develop a nice "crust" on the outside to seal the juices / flavor in.

finish on the grill for 20 minutes @ 400ish F.


Serve with garlic butter grilled corn on the cob and beloved patriot garlic mashed potatoes.


Mmmm... yum.

that soudns pretty darn killer.]

i need an apartment with a balcony at least so i can invest in a smoker. its first ont he list.

 

[bobross419]

Here is my favorite recipe for pork "roast"... Roast because I don't really care what the cut is, as long as it is the cubical "roast" shape.

1 Pork "roast"
1 Sweet Onion
1 Bag baby carrots
1 Polska Keilbasa
1 Jar Sauerkraut
A couple potatoes, sliced into rings and halved (use enough to fill the extra space in the crockpot after everything else goes in)
Fresh Garlic

Cut the keilbasa into rings about 1/4-1/2 inch thick. Poke holes in the pork and shove garlic cloves all over inside it. Put a layer of Sauerkraut at the bottom of the crock pot with a layer of keilbasa/carrots/potatoes/onions on top. Drop the pork in. Surround the pork with the rest of the keilbasa/carrots/potatoes/onions. Dump the rest of the sauerkraut on top (including the juice).

Let this cook 4-5 hours until the pork falls apart.

Depending on the pork you got this will either be really tender or slightly firm. The vinegar seems to help loosen up any major toughness in the meat.

This isn't a recipe for everyone, but if you like sauerkraut maybe give it a try.

 

[Gothgar]

Originally posted by: bobross419
Here is my favorite recipe for pork "roast"... Roast because I don't really care what the cut is, as long as it is the cubical "roast" shape.

1 Pork "roast"
1 Sweet Onion
1 Bag baby carrots
1 Polska Keilbasa
1 Jar Sauerkraut
A couple potatoes, sliced into rings and halved (use enough to fill the extra space in the crockpot after everything else goes in)
Fresh Garlic

Cut the keilbasa into rings about 1/4-1/2 inch thick. Poke holes in the pork and shove garlic cloves all over inside it. Put a layer of Sauerkraut at the bottom of the crock pot with a layer of keilbasa/carrots/potatoes/onions on top. Drop the pork in. Surround the pork with the rest of the keilbasa/carrots/potatoes/onions. Dump the rest of the sauerkraut on top (including the juice).

Let this cook 4-5 hours until the pork falls apart.

Depending on the pork you got this will either be really tender or slightly firm. The vinegar seems to help loosen up any major toughness in the meat.

This isn't a recipe for everyone, but if you like sauerkraut maybe give it a try.

by cubical roast shaped you mean, maybe alternator shaped right?

 

[Nitemare]

Originally posted by: glen
You need to buy and use a meat thermometer.
Toughness has to do with the degree of denaturing of the meat proteins.
It has nothing to do with water, or seasoning, or crock pots, or steam, or blow torches, or any other method of cooking.
I can't remember them temperature right off hand, but I would guess 145 to 150.
The temperature will rise to 155 to 160 once you take it out, and that is perfect.
You want the meat to be pink, about like a medium steak.

you know your meat...

Yeah, I should use a meat thermometer. I'll go out and get one.

It turned out pretty good. The Lipton's Soup mix and other seasonings gave it a pretty nice taste. The crockpot did a much better job then the oven in making it tender. It was still no tenderloin, but was easy to cut and juicy. These things were about an inch and a half thick so I wanted to make sure the inside was cooked.

Got one more batch and I might make BBQ out of it

 

[ebaycj]

Marinading overnight in 100% Pineapple juice also helps make meat (in general) more tender.

 

[Wuffsunie]

N/M

 

[Pliablemoose]

Originally posted by: Nitemare
http://www.discusscooking.com/...h-pork-loin-39428.html

this looks good as well

I have a smoker, but I bookmarked that, it looks really good.

 

[zinfamous]

I recently brined some pork loin, then slow simmered while covered on stove. moist and dee-lish.

 

[glen]

Just a touch more done than I like, but still OK - this is maximum doneness:
http://wednesdaychef.typepad.c...11/08/tenderloin_7.jpg

Better, but close to the maximum rawness:
http://www.floydthefoodguy.com...ed_pork_tenderloin.jpg

Just about perfect. Look at the slice at the bottom of the frame. That is what you are looking for. But, if you cut the pork loin and see that, you have over cooked it. You have to take it off the heat before it gets there because it will still cook for a little bit after you stop applying heat.
http://www.withmarie.com/image...P_Pork_Tenderloin1.jpg

http://www.whatwereeating.com/...cs/2006-04-26_pork.jpg