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Pork Loin
Henley79
✭✭✭ Junior
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!
Comments
Looks great!!! Anyone else want to share some loin recipes?
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.
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!
If you want to try a minimalist approach, here are some ideas.
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):
Alternate link
https://www.porkcdn.com/sites/porkbeinspired/library/2014/06/2924.pdf
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......
This guy is a genius. He must've gone to a fantastic college.
Yeah, but he cheats. I would taste good wrapped in prosciutto ham. Does use thyme, though. A big plus!
Spinach and cream cheese is a good combination too.
A roasted pork loin is wonderful. No need for 6 major add-ons. Who are these people?
When done right, I'll take tenderloin over steak any day of the week and twice on Saturdays.
Recipe my sister passed on to me which is pretty good for a lazy loin cook.
1 stick of butter
1 packet of Lipton's French Onion soup mix
1 to 2 Cans of cranberry sauce with whole cranberries. (Not the Jellied Type)
Pork loin(s) cut for crockpot.
Melt the butter and add the cranberry sauce and soup mix. Mix thoroughly.
Place the loins in a crockpot and season with pepper.
Cover the loins with sauce mixture and cook on low for 5-7 hours or whatever is best for for your situation.
We make that recipe regularly. Dude is a genius and he can be pretty funny.
FWIW, Pork Loin and pork tenderloin are not the same.
Pork loin is flat out the best value out there in my opinion.