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Pork Loin

Henley79

Going to try and get more involved on the forum. Took a pork loin and butterflied it, flattened, rubbed with some Greek seasoning, stuffed with pepperochinis, olives, cheeses, onions, and then wrapped with bacon. Turned out very good, forgot to get pictures of the finished product. Go Dawgs!

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Comments

ghostofuga1

Looks great!!! Anyone else want to share some loin recipes?

GradyDawg85

Clearly, this isn't "my" recipe, Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad – it comes from Tyler Florence. The beer and wine pairings are endless, too - https://tylerrecipes.blogspot.com/2008/11/grilled-pork-tenderloin-with-spicy.html. And if you make it, double the cilantro-chili-coconut sauce; even cardboard tastes amazing dipped in that.

Then come winter, try his salt-encrusted prime rib - https://tylerrecipes.blogspot.com/2009/12/roast-prime-rib-of-beef-with.html - serve it with some mashed or twice baked potatoes, grilled asparagus and copious amounts of a big red; Petite Syrah, cab with some serious age on it, or your favorite monster blend.

Palm_City_Dawg

If I don't follow the above recipe, (I love bacon weaves BTW), I like to cut full loins into 1.25 inch pork chops and grill them until they're delicious!

FirePlugDawg

If you want to try a minimalist approach, here are some ideas.

Dust with oregano generously. Add (or not) a dusting of McCormick's Italian herbs (or equivalent).
Dust with thyme generously. Add (or not) a dusting of McCormick's Italian herbs (or equivalent).

Before the dusting ^^, coat with spray canola or slather on neutral oil or olive oil lightly. (Helps the herbs stick and transmit the flavor to the meat).

Grill on 2-3 sides (4 if you can) to brown. (Optional: sprinkle on some lemon juice on each grilled side.) Then put on indirect heat heat to finish. It appears that 145 degrees with a three minute rest, before carving is the USDA's recommendation now. Might? want to add a grind of pepper the last few minutes and (or not) salt. (Can do as above - grilling/browning optional - and put in pre-heated oven. Cover for the finish.) I do not know times, but see below.

I would not combine oregano and thyme and expect to taste much thyme. Oregano wins the battle handily. Can do it as a background tone +/-. Thyme has a wonderful "grassy"? aroma and is worth a center stage every so often - or always.

Link for pork cooking times (at 350 degrees for most):

https://www.porkcdn.com/sites/porkbeinspired/library/2014/06/2924.pdf

Alternate link

https://www.porkcdn.com/sites/porkbeinspired/library/2014/06/2924.pdf

ghost

https://forum.dawgnation.com/discussion/comment/285865#Comment_285865

same as henly79 stuff with pork sausage and cream cheese use bacon and toothpicks to hold together...awesome i haven't tried olives and such but cheese onions......