pork loin

[straydog]

Ive got an 8 1/2 lb. pork loin. Iv'e read alot of great recipies on this forum so how should I cook this? Oven, grill, crock pot, cut it up, whole, marinaid, seasoning, any ideas are appreciated.

[Leaky]

Now that a big roast. If you want, try cutting off 1 1/2 pounds and give this a whirl. It's really good.

Italian Pork Tenderloin

2 tablespoons olive oil

1/4 cup chopped prosciutto (or chopped thin slices of ham)

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

2 tablespoons chopped oil-packed sun-dried tomatoes

1/4 cup chopped onion

1 glove chopped garlic

1 pakg of fresh mushrooms

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips

1/2 cup chicken broth

1/2 cup heavy cream

2 tbls creamy horseradish

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 package of egg noodles

DIRECTIONS:

1. Marinade tenderloin in your favorite marinade for 4 hours or overnight.

2. Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley,

sun dried tomatoes, mushrooms, garlic & onions for 5 minutes. Mix the pork strips into the

skillet and brown for 10 minutes. Turn only once.

3. Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil.

Reduce heat to low and simmer for 20 minutes stirring occasionally untill the sauce thickens.

[Jackpine Rob]

I think I should come over and give you a hand - that's simply too much meat for even a Straydog to handle.

I've been playing around with grilling these beasts on my gas grill, and have stumbled on a pretty good method. My grill is a 40,000 BTU unit with 3 levels: the main grid, and smaller one above and a 3rd one right at the top. The instructions with the grill tell you not to cook meat on the upper rack - so that's exactly what I do!

You can buy some pretty decent marinade packets at the store, my favorite for the pork is a Grill Mate herb and seasoning for all meats. You need to add your own water, vinegar and oil. I marinate the pork in the stuff in a glass cake pan covered with Saran wrap for a couple of hours.

After lighting the grill, I leave it on on the super-hot preheat setting until the grill is redlining, then plop the meat on the upper rack, close the lid and let it cook for about 15-20 minutes. Back off the heat to High or Medium High, insert a meat thermometer into the center of the loin, brush on some of the marinade from the cake pan, close the lid again, and let it finish off. Don't stand there with the lid up staring and drooling! Close it down and let the cooking continue!

The initial high heat helps to sear the outside, leaving you with an incredibly moist loin. Don't fuss around with it while its cooking - other than maybe one or two turns to check for excessive browning. You don't want to be poking and prodding and losing moisture.

Serve with baby red potatoes, cut up with the skins on and boiled in water with real butter, garlic powder, salt, pepper, parsley flakes.

Hungry yet?

[Pops']

Most recipes suggest that the key is to seal in the juices either by browning the meat in a pan before roasting or using high heat for a short time before the final roasting; a shallow roasting pan helps. A meat thermometer is almost a must with the interior temp of 160 degrees being a minimum.

ROAST LOIN OF PORK

1 loin of pork (about 6 lbs.)

3 tsp. salt

1 tsp. freshly ground pepper

1 tsp. dried thyme

1/2 tsp. grated nutmeg

2 carrots, chopped in thirds

2 med. onions, peeled and thinly sliced

1 garlic clove, crushed

2 whole cloves

2 celery ribs, chopped

1 bay leaf

1 1/4 c. dry white wine

1 1/4 c. beef stock

1/2 lemon

1/2 c. water

Preheat oven to 475 degrees. Wipe meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg. Arrange carrots, onions, garlic cloves, celery and bay leaf over the bottom of a roasting pan. Put the roast on top of the vegetables. Pour 1/2 cup each of the wine and stock over the roast. Put roast in oven and bake for 20 minutes, until roast is golden brown. Reduce oven temperature to 350 degrees and cook for 3 to 4 hours, basting occasionally.

Fifteen minutes before roast is done, transfer to a hot platter and squeeze the lemon over it. Return to the oven while making the gravy. Pour off fat from the roasting pan and add the remaining stock and wine. Boil rapidly, stirring and scraping the bottom and sides of pan. Cook until gravy is thickened and only about one cup remains. Strain. Serve meat hot and the gravy in a separate dish.

[river-rat4]

I have a good recipe for a "liger" (Lion-Tiger) if you want it.

As far as a "pork-Lion", Pion, is what I call it. I have not found a good recipe for it, as of yet. Let us know if you find a good one!

[P.DONA]

Leaky!! That sounds like an awesome recipe!!!Wow, I"m going to try that!!!

I always cook the whole pork loin too long and dry it out..

You can butterfly the whole thing, lay it out flat, stuff it with anything you want, then tie it up.. stick cloves of garlic all around it, then throw it on the grill to brown on all sides.

Then probably roast it about 1.5 - 2 hours at 350

[hunt4food]

I tried a recipe I once saw the great Emiril Agassi make. it turned out excellent! You will need to cut the loin into approx. 12" length. Insert the longest kitchen knife into the end as far as you can. Then insert knife into the other end to meet the cut you made from the opposite end. Bsically, you are cutting a slit all the way through the middle. Then, stuff some smoked brats or polish sausages in from both ends into the slit you made. Then brown it all the way around in a hot skillet with some olive oil. Season with salt and pepper or whatever else you want to season the outside with and bake in the oven at 325 until desired temperature is met. When you slice it, you end up with a slice of sausage in each slice. The sausage flavors the pork from the inside out. I make my own jalapeno Raspberry jam and I top the slices with a little of that just before serving. It's pretty easy recipe and it is MMMM delicious!