I bought a pork loin today. Any Recipe ideas????

[alittlelark]

I have never prepared one. I have a full spice stock, and most ingredients that could be needed on-hand.

I'm cookin' it tommorrow, but is there a recipe that involves marinade that should be started tonight??

I am not a cooking Newbie (by any stretch) but I have never prepared a pork tenderloin. My cookbooks are not resonating w/ this hunk of meat. I'd rather find a tried and true DU-tested recipe.


HELP.

[ScreamingMeemie]

1. I slather it in olive oil, lay it fat side up in the roaster so the fat

will dribble down to retain moisture, add minced garlic clove with lemon and thyme and baste it while it bakes in a slow oven 45 min. a pound. :hi:

[alittlelark]

2. That sounds tasty already, and I don't have to marinate!

[ScreamingMeemie]

5. MrG and the kids love it. The nice thing about pork loin is the fat

really helps to enhance the flavor of whatever spices you choose. :hi:

[da_chimperor]

7. I agree, but i'd brown it before sticking it in the oven

What temperature do you do that at? 375?

[ScreamingMeemie]

9. Yes. 350 to 375

:hi:

[da_chimperor]

12. Thanks n/t

[Lefty48197]

22. excellent start

olive oil, garlic.... those are the basic ingredients to nearly every single good food on the planet. Just dab the olive oil on, and then rub in the spices. No need to marinade. Don't forget fresh ground black pepper. I kind of like sage and savory on pork loin too. Either way, bake it in a cake pan at about 325-350 until it's done! It's important to use a thermometer with pork. Pork loin is one of the best foods I know of.
Thanks! Now I know what I'll be having for dinner tomorrow!

[Abelman]

3. Hmm

I usually just slather it in BBQ sauce and throw it in the oven. I poke some holes with a fork, so the sauce gets inside. If I'm feeling really daring, I lay some bacon strips on the top. Very tasty.

Can't go wrong with a good garlic rub, either.

[Digit]

I just slather it also in olive oil and place fat side up.

I don't use any spices since there is a family member adverse to spices. I will take a slice for me and put some BBQ sauce on it (I like Sweet Baby Ray's) and it is delish!

[havocmom]

4. tenderloin or whole loin?

tenderloin is fun and quick. Season it. Brown it then put it in to roast.

I sometimes season with cumin, onion powder, garlic powder and brown with some chopped onions. Roast (with meat thermometer) serve with some green chili sauce over rice.

OR
season with a bit of sage, some allspice or nutmeg, brown, roast and make a chutney with caramelized onions, figs, dried apricots, raisins, stuff like that. Take the tenderloin out and slice into medallions and put in with the fruit/onions. Again, serve with rice, wild rice or pecan rice.

recipeland.com has a mess of wonderful recipes you can play with.

[BeatleBoot]

11. Exactly. If its tenderloin, then it doesn't need to cook as long as...

a loin roast. Loins are bigger and require more time.

Tenderloin is smaller and won't require as much time.

I grill my tenderloin - maybe takes 20 - 30 minutes depending on heat of grill.

[alittlelark]

15. I'm not sure...meat cuts seem to vary by region (at least CAvsCO)

It looks like an oversized part of male anatomy.

[havocmom]

20. That would be tenderloin

cooks fast and easy. You can get pretty creative in no time. Can be very impressive. biggest error would be overcooking. It cooks fast

here is a page for you. Recipeland.com has 120 recipes for this cut.
And then you can create your own with the basic plan.

http://recipes.wenzel.net/search/?q=pork+tenderloin

[DemoTex]

6. Rub it tonight with ...

A pinch of allspice, pepper, sage, and ground bay leaves. Tomorrow, wipe that off. Sear the pork loin in a pan (heavy iron skillet coated with olive oil works best) until the outside is brown (high heat and quick). Then roast the loin, uncovered, at 350-degrees until the meat registers at least 170-degrees F. In the last hour or so, add new potatoes, baby carrots, and baby onions to the roast. Also add a cup or so of meat stock (chicken will do). Serve with a green salad and a red wine like a Shiraz.

[alittlelark]

16. That sounds interesting too

especially since it will be served w/ red wine no matter what!:9

[tech3149]

8. Americas Test Kitchen recommends marinate in brine

Equal parts brown sugar and kosher salt mixed in enough water to cover. Sear both sides about 2 min in a hot pan (prefferably oven safe). Finish it in the oven at 325 for 10 min. Then let rest for 10 min. It keeps the meat really tender and juicy. You can use the pan drippings to mike a nice sauce.

[alittlelark]

17. I always do that w/poultry

brine is the best!! In all honesty pork just is not a skill.

But I LOVE salt!!

[DemoTex]

24. 14 minutes for a pork loin?

I don't think soooo! Oink!

[tech3149]

28. dumb mistake

I was drawing from memory with no sleep. The technique was used for chops, the oven time would have to be modified for the size and weight, but 10-12 min/lb oven time would be a good estimate. The meat continues to cook during the rest period after removal from the oven.

[HEIL PRESIDENT GOD]

10. Consider ponzu sauce

About half lemon and half soy sauce, and a little garlic if you like. Marinate overnight and cook under the broiler.

[alittlelark]

18. That sounds great too

we need to petition Skinner for a recipe forum.....

[asjr]

13. The easiest thing I have found to do is

brown it first in a heavy dutch oven, cover it, turn to low heat. About 15 minutes before it is done pour soy sauce over it and cover it again. Tastes really great.

[alittlelark]

19. Soy sauce =salt=yum

I will be getting more pork loin in the future - I can already tell!

[stellanoir]

14. I don't eat it but most strangely

I love to cook it. Definately put the fat side up and then insert garlic slices wherever you can. Then dredge in a mix of all your crunched and semi stale cereals, an equal amount of flour, a sprinkling of paprika, nutmeg, cinnamon, ginger, salt ,and pepper and you'll have the most succulant piece of pork you ever dreamed of.

Best served with home made apple sauce.

on edit-sprinkle with rosemary and a slither of butter

[BiggJawn]

21. Chops. An INCH thick.

Trim the fat to 1/4" (just enough to get crispy) ON, MAYBE 3/8" for that "PorkFat RULES!" experience.

Then grill them about 15 minutes, turning a few times until the meat feels JUST "stiff". Just the faintest hint of colour. Pork no longer has to be fried until it's shoeleather. You want it to be juicy.

And enjoy. I like a splash of Balsamic on it. From Modena.

they make a lovely loin roast, too. Set on rack in roasting pan fat-side up, do not trim. rub with some salt and garlic powder, a splash of smoke flavouring and roast at 350 for (now confirm this, it's been a long time) 20 minutes per pound, or use a meat thermometer (my method) and follow the guidlines.(170 degrees)

[The empressof all]

23. With Sauerkraut

I love pork with lots of Garlic and Sauerkraut. I'd cook the Pork with lots of garlic rubbed in. On the side you want a good bag of Sauerkraut-drained and rinsed. Saute a chopped sweet onion in butter until brown. Add Sauerkraut and about a quarter cup chicken broth and a quarter cup dry white wine. Cook very slowly. I sometimes do it in the crock pot. About a half hour before the pork is ready i pour the kraut over the roast to get it brown and crispy. (It's not necessary-we just like it that way) If you were planning to make a gravy from the pan juices you don't need to do this.

Serve with warm sliced apples cooked in butter or with a good applesauce.

[soothsayer]

25. Cut apple slices about 1/2 inch thick and sit the loin on them while it

cooks, as pork has a great affinity for apples and they'll impart a great flavor. I generally slather mine with honey, and sometimes I stick whole cloves in it, too.

Another great recipe is to butterfly the loin (hold a knife parallel to the cutting board about an inch up, and cut into the pork loin lengthwise, unrolling the pork loin as you go like yer unrolling a roll of paper towels. The whole thing will end up an inch thick all the way across. Then take a tapenade (throw green and/or black olives in a food processor with cloves of garlic) and spread it across the inside. Roll it back up and tie it with butcher's twine. The recipe I used called for about 6 strips of bacon tied to the outside (I did mine on the grill). Not only is it outstandingly delicious, but it's really beautiful to look at when you cut it. Like a pork pinwheel!

[DemBones DemBones]

26. Well, next time marinate it in some good balsamic vinegar and

olive oil, with rosemary. Add salt and pepper if you like.

[Dukakis88]

27. Homemade hot-dogs. Put loin in blender, then fill up some fun intestines.