boneless pork loin.........Give me ideas

9/19/2009 12:37:20 PM

crockpot

/thread

9/19/2009 12:41:39 PM

Crockpot + jar of vinegar based BBQ sauce on low for 8 hours.

9/19/2009 12:42:23 PM

Crockpot......that is a good idea. I kinda wanted to butterfly it and put some ingredients in the middle and tie it up and roast it.

9/19/2009 12:45:00 PM

Like this? http://www.ar15.com/forums/topic.html?b=10&f=19&t=627677

9/19/2009 12:45:54 PM

yeeeeesss, but on a smaller scale.

9/19/2009 12:50:04 PM

crockpot, with a fuckton of rosemary, and just a bit of salt and garlic. Put the crockpot on the lowest setting, and then drape a dish towel vertically around the sides, and then hold it in place with potholders on top.

[Edited on September 19, 2009 at 1:15 PM. Reason : sad]

9/19/2009 1:14:02 PM

^^^damn, that looks good

9/19/2009 1:22:41 PM

1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon

Rubbed the salt, pepper, and garlic on the pork.
Mixed the mustard, brown sugar, vinegar, and cinnamon
Soaked the pork in the mixture. Then put the pork in the crockpot
Poured the mixture over the pork
Saved a small amount to pur over just before its done.
Been in the crockpot for about an hour.......smells wonderful

9/19/2009 1:53:50 PM

So how'd it turn out?

9/19/2009 8:37:07 PM

Wonderful. Nice and tender and flavorful. Im goin to add something different to spice it up alittle. It was little on the sweet side, but still delicious.

9/20/2009 10:56:54 AM

INGREDIENTS

* 1/2 cup reduced-sodium chicken broth
* 1/2 cup ketchup
* 2 tablespoons cider vinegar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons brown sugar
* 2 garlic cloves, minced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 1 (2 pound) boneless pork loin roast


1. In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place pork on a broiler pan coated with nonstick cooking spray. Broil 4 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade and turning occasionally.

9/20/2009 9:51:34 PM

I use a rub of fresh herbs & garlic or a dry spice rub. Cook in a covered grill set to High for 7 minutes, turn and cook 6 minutes covered, then without opening the grill turn off the gas and leave the pork in there for 5 more minutes. Remove from the grill and let sit for 5-10 minutes (be sure to check temp for desired doneness, I like mine a tad pink).

Oh and if you want to stuff it then I like this recipe (works fine with Loin):

Stuffed Pork Tenderloin with Artichoke and Spinach
2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1 jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste

Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly. You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll. Lightly season both sides of the pork with salt and pepper.

Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin. Roll the loin closed and tie with butcher’s twine in at least five places.

Preheat oven to 400 degrees. Place the tenderloin in a roasting pan and brush with olive oil. Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees. Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.

9/21/2009 12:48:23 AM

Im gonna have to try both of these. They sound delicious.

9/21/2009 12:40:34 PM

i like how you decided to make the thread titled in a way that it's useless for searching purposes

9/21/2009 1:30:54 PM

I sprinkled one in kosher salt and smoked it with hickory wood chips. i made some eastern bbq sauce and at it with it afterwards... i wouldn't call it "bbq" because it is too lean to chop well, but it was delicious none the less.

9/21/2009 1:38:46 PM

wood chips ftw

9/21/2009 3:19:16 PM

^^^I was really stoned. Find something else to bitch about


Woodchips are nice the only thing I have cooked with woodchips was this meat roll called the bacon explosion. Check it out http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ Its amazing

Im goin to try to use woodchips more often.

9/21/2009 3:37:31 PM

I've never used them by my friend did once and those were the best steaks evar.

9/21/2009 3:53:21 PM

Why the hell would you use a crockpot for a pork loin? Are you all senior citizens or something and don't have teeth?

9/21/2009 4:04:28 PM

Saves time? I used it on ribs before.

9/21/2009 4:09:27 PM

wut

9/21/2009 4:43:03 PM

You can put stuff in it in the morning and come home to a dinner ready to be eaten.

9/21/2009 6:20:05 PM

Crock Pots are soooo trashy.

9/21/2009 6:25:56 PM

hell, I'd just bake a loin smothered in orange marmalade for ~30min til 165F internal temp and then let it simmer in a reduction of apple juice + garlic for another 30min

9/21/2009 6:44:33 PM

^^Its just another way of cooking food.

9/21/2009 7:09:21 PM

Crockpot + jar of vinegar tomato based BBQ sauce on low for 8 hours.

Yeah I went there.

9/21/2009 7:32:55 PM

OH HELL NO

9/21/2009 7:56:10 PM

Yeah, vinegar sucks.

9/21/2009 7:59:37 PM

so does your mom.

9/21/2009 8:05:00 PM

pork loin is a lot of meat for one individual and should only be barbequed when it is part of a whole hog. Otherwise, you just wasted your money.

9/21/2009 9:15:55 PM

what?

9/22/2009 8:46:00 AM

Quote :

"wut"

9/22/2009 10:24:42 AM

hmmm... pork the other white red meat

9/22/2009 10:59:45 AM

Quote :

"what?"

you heard right.

9/22/2009 11:04:46 AM

Quote :

"pork loin is a lot of meat for one individual and should only be barbequed when it is part of a whole hog. Otherwise, you just wasted your money."

I had a two pound section.



I just picked up two 5pound filets for 23 bucks each.

9/22/2009 11:10:46 AM

How is it a waste of money? I cook it all the time for myself.

9/22/2009 11:15:03 AM

and it is very tasty, and it keeps well.

9/22/2009 11:35:59 AM

If you want BBQ, go with a cheaper tougher cut of meat the long slow cooking will do something for. Otherwise, you are just wasting your money.

9/22/2009 6:08:52 PM

cut a long slit down the middle, stuff with roasted red peppers, goat cheese, and garlic
fold it back over

put in oven

enjoy

9/22/2009 7:27:09 PM

The tenderloins are cut. I think im goin to make a stew with all the scraps

9/23/2009 2:33:52 PM