Calling Pork cookers

[Turin39789]

Title pretty much sums it up. I was going to cut this up into some nice chops, but I really just want to rub it with something and stick the whole thing in the oven for a few hours.

I have a great recipe but it involves butterflying, making homeade dirty rice and a ton of ingredients I don't have on hand. Mose of my allrecipes searches turn up something that is grossly unhealthy or requries a bunch of ingredients I don't have and aren't interested in.

Someone give me a quick simply recipe that will be edible. I've got a gas grill, but it's cold outside and I'd rather just stick it in the oven.

Spidey, I'm looking at you!

 

[Agentbolt]

Is it boneless? Just rub it in some pork rub, pour some mushroom gravy on it, and throw some mushrooms and onions on top of it about 20 minutes before it's done. Take like 15 minutes to set up and it tastes delicious.

 

[MikeyIs4Dcats]

throw it in the crockpot and keep it juicy!

 

[Turin39789]

Yea, boneless.

Also I noticed in a previous thread much advocation of rotisseries for boneless loins. I has not rotisserie.

I did just pick up two new foster puppies from the humane society and they are timid fools. I can get pics up of them once I have sated my pork needs

 

[spidey07]

A 4.3 pound pork loin? And you want to cook the whole thing? While I would love to help you cook it if you aren't feeding 20 people or a party you'll wind up wasting it.

So here goes...if you want to roast the whole thing...

Score hatch pattern on fatty side at about 1/2". Place in roasting pan on a rack. Fill pan with apples, onion, ginger and some cider. Your roast should already be slathered with salt pepper, garlic at this point. It should have been out of the fridge for 2 hours.

In the hatches place apples and butter. Roast at 400 for 20 minutes and watch your butter/browning, turn down to 300. If you run out of moisture in the pan just add some water or chicken stock. The juices in your pan will help with a glaze later. Just don't burn the stuff in the pan. Cook to 155 at center, rest for 10-15 minutes. Will probably take 2.5 hrs, watch your temp and stop opening the oven.

 

[Turin39789]

Originally posted by: spidey07
A 4.3 pound pork loin? And you want to cook the whole thing? While I would love to help you cook it if you aren't feeding 20 people or a party you'll wind up wasting it.

So here goes...if you want to roast the whole thing...

Score hatch pattern on fatty side at about 1/2". Place in roasting pan on a rack. Fill pan with apples, onion, ginger and some cider. Your roast should already be slathered with salt pepper, garlic at this point. It should have been out of the fridge for 2 hours.

In the hatches place apples and butter. Roast at 400 for 20 minutes and watch your butter/browning, turn down to 300. If you run out of moisture in the pan just add some water or chicken stock. The juices in your pan will help with a glaze later. Just don't burn the stuff in the pan. Cook to 155 at center, rest for 10-15 minutes. Will probably take 2.5 hrs, watch your temp and stop opening the oven.

Thanks! Just took all my apples to work but I can be talked into going to get some more.

The plan was to eat it for lunch and dinner until it's gone. I'm pretty busy so I usually do best to make a large meal and not have to cook for several days.

Will I be better to cut a few 1.5 inch chops off to reduce the size of the roast?

 

[spidey07]

That's up to you. I'm picturing a whole pork loin in my head at 4.3 lbs. That's a lot of meat for one person with 4-5 day keep in the fridge. If you plan on eating it for lunch/dinner you may be able to get away with it. It's essentially 16 HUMONGOUS/LARGE servings of pork. You effectively have 16 huge slices.

Cut it in half, freeze the other half (wax paper, then foil, then freezer bag). You'll have to use a smaller roasting pan and lower the initial temp to 425 then to 300 after 10 minutes, use your best judgement. Don't burn the stuff in the pan!!!!! And use a rack!!!!! If you're scared of burning then take out the butter. In fact if this is your first time, eliminate the butter - the apples and onions will give you plenty of moisture.

You can do it in your grill and it's nice, but get the basic roasting down before you move to that. It's the same thing, but YOU have to control the heat.

 

[Turin39789]

alright I'm getting lazy, I think I'm going to hold off and cook the roast on sunday for my meals next week. Mandatory overtime starts up and so do my night classes, so cooking time will be nil.

Still looking for the best way to cook these roasts, by my reckoning the best/cheapest deals for lean/leanish meat are bags of boneless skinless chicken breasts and big boneless pork loin roasts when they get down to $2 a lb at kroger.

Here's the recipe I've found the first time I bought one of these roasts, and I loved it. But it's pretty involved and maybe not the healthiest - http://tabasco.com/taste_tent/...cipe.cfm?id=572&query=

Since then I'd get them and just cut them up into chops and freeze them in two packs, but I wound up doing so with cheap ziploc bags and they got frost burned and undesirable. Trying to work out reasonable procedures for dealing with the loins.

 

[Turin39789]

Originally posted by: spidey07
That's up to you. I'm picturing a whole pork loin in my head at 4.3 lbs. That's a lot of meat for one person with 4-5 day keep in the fridge. If you plan on eating it for lunch/dinner you may be able to get away with it. It's essentially 16 HUMONGOUS/LARGE servings of pork. You effectively have 16 huge slices.

Cut it in half, freeze the other half (wax paper, then foil, then freezer bag). You'll have to use a smaller roasting pan and lower the initial temp to 425 then to 300 after 10 minutes, use your best judgement. Don't burn the stuff in the pan!!!!! And use a rack!!!!! If you're scared of burning then take out the butter. In fact if this is your first time, eliminate the butter - the apples and onions will give you plenty of moisture.

You can do it in your grill and it's nice, but get the basic roasting down before you move to that. It's the same thing, but YOU have to control the heat.

Beat my to my post. I've got a reasonably sensitive thermometer with a 4 foot cord so I can monitor the temp pretty constantly. Just got an aging gas grill(I prefer charcoal, but the gas has been very convenient, and I have .05% of the understanding/experience of grilling that you do.

By rack for the pan, you mean a little grate that goes inside the roasting pan? Going to have to check my supplies and maybe shop a bit, but now I have 3 days. The roast package says to cook or freeze by the 18th, so I should be alright with the delay.

 

[spidey07]

Turin, practice...practice. You'll figure it out.

For as cheap as pork is, just practice. Keep a journal of what you did. Now if I can only keep my marvelous cook honeybun from putting the chicky face down.

 

[dbk]

This?

 

[Fritzo]

Here's a nice little recipe I made up

brown the outside of the roast in a frying pan. Then make a sauce out of:

1 bottle of any kind soy sauce
about 1/2 cup or so of brown sugar
1/4 c. molasses (optional)
6-8 garlic cloves
1/2 c. oil
1/2 can crushed pineapple (well drained).

Cover the roast with this sauce and bake it at 400F COVERED for 45 minutes or so. Remove the cover and brown for another 15 minutes.

I'm assuming it's a small roast. If it's larger, you'll have to cook it longer.

 

[Turin39789]

Originally posted by: Fritzo
Here's a nice little recipe I made up

brown the outside of the roast in a frying pan. Then make a sauce out of:

1 bottle of any kind soy sauce
about 1/2 cup or so of brown sugar
1/4 c. molasses (optional)
6-8 garlic cloves
1/2 c. oil
1/2 can crushed pineapple (well drained).

Cover the roast with this sauce and bake it at 400F COVERED for 45 minutes or so. Remove the cover and brown for another 15 minutes.

I'm assuming it's a small roast. If it's larger, you'll have to cook it longer.

Thanks! I think I'll try spideys recipe first, soy sauce(salt) plus sugar and molasses sounds off the healthy chart, but not bad enough to completely rule out.


In other news I had the oven warmed up to 400 getting ready for the roast and forgot about it. Just went back to the kitchen for more chili and celebrator and saw it on. I waste energy

 

[jpeyton]

This is the second thread about pork we've had today.

 

[spidey07]

Originally posted by: Fritzo
Here's a nice little recipe I made up

brown the outside of the roast in a frying pan. Then make a sauce out of:

1 bottle of any kind soy sauce
about 1/2 cup or so of brown sugar
1/4 c. molasses (optional)
6-8 garlic cloves
1/2 c. oil
1/2 can crushed pineapple (well drained).

Cover the roast with this sauce and bake it at 400F COVERED for 45 minutes or so. Remove the cover and brown for another 15 minutes.

I'm assuming it's a small roast. If it's larger, you'll have to cook it longer.

:thumbsup:

You've got it all. Sweet, savory, fruity, salty.

 

[ballmode]

mmm sweet and salty

 

[Turin39789]

Originally posted by: jpeyton
This is the second thread about pork we've had today.

we will keep at it until I learn to heat loins!

 

[jpeyton]

Originally posted by: Turin39789

Originally posted by: jpeyton
This is the second thread about pork we've had today.

we will keep at it until I learn to heat loins!

Here is the other thread if you're interested.

 

[Turin39789]

Originally posted by: jpeyton

Originally posted by: Turin39789

Originally posted by: jpeyton
This is the second thread about pork we've had today.

we will keep at it until I learn to heat loins!

Here is the other thread if you're interested.

I've been not breaking into cars all day since I read that thread. My loin is still cold and raw.

 

[sjwaste]

Originally posted by: spidey07

Originally posted by: Fritzo
Here's a nice little recipe I made up

brown the outside of the roast in a frying pan. Then make a sauce out of:

1 bottle of any kind soy sauce
about 1/2 cup or so of brown sugar
1/4 c. molasses (optional)
6-8 garlic cloves
1/2 c. oil
1/2 can crushed pineapple (well drained).

Cover the roast with this sauce and bake it at 400F COVERED for 45 minutes or so. Remove the cover and brown for another 15 minutes.

I'm assuming it's a small roast. If it's larger, you'll have to cook it longer.

:thumbsup:

You've got it all. Sweet, savory, fruity, salty.

I think I might give that one a roll as a marinade or braising liquid for a pork shoulder. With a loin roast, I like to keep it a bit simpler since its a nicer cut.

Well, ok, I think I'd take the shoulder over most cuts of pork

 

[Agentbolt]

People are ignoring my recipe but it's seriously delicious. I am making one tonight I've decided. It takes like 10 minutes to throw together.

 

[spidey07]

Originally posted by: sjwaste
I think I might give that one a roll as a marinade or braising liquid for a pork shoulder. With a loin roast, I like to keep it a bit simpler since its a nicer cut.

Well, ok, I think I'd take the shoulder over most cuts of pork

Sure, if you've got all night and into the morning it rocks.

 

[misle]

Originally posted by: dbk
This?

I've been wanting to try that one for a while. Need to add sage and pork loin to my grocery list...

Edit:
In case you are interested in trying this Gordon Ramsey recipe, here's the actual recipe:

Roast loin of pork with crisp crackling Ingredients
6-8 servings

# about 1.3kg pork loin (2.87 lbs)
# zest of 1 lemon
# handful of sage leaves
# handful of flat leaf parsley, leaves only
# 2 garlic cloves, finely sliced
# olive oil, to drizzle
# sea salt and freshly ground black pepper

Method

Preheat oven to highest setting, about 250°C/Gas 9/480 F.

Place a lightly greased, foil-lined baking tray in the oven.

With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.

Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.

Turn down the oven to 180°C/Gas 4/356 F and roast for approximately 25 minutes per 450g (1 lb) until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

TIP - A clean and sharp Stanley knife (or craft knife) is the most effective tool for scoring the tough pork skin.

 

[MrChad]

Here's a recipe you can use with 1/2 or even 1/4 of that tenderloin. It's from Devin Alexander on Discovery Health. I'd link to the original recipe on their website, but it appears to be a broken link.

BBQ Pork Sandwich

Ingredients

• 1 tablespoon flour
• 1/4 teaspoon garlic powder
• 1 pound pork tenderloin, cut into 3/4-inch cubes
• 3/4 cup apple juice
• 1/4 cup distilled white Vinegar
• 2 tablespoons Liquid smoke
• 1/3-1/2 cup barbecue sauce
• 1 cup white onion sliced in strips
• 4 whole grain hamburger buns

Directions

1. In a medium plastic bag, combine the flour and garlic. Add the pork and shake the bag until the pork is coated. Refrigerate the pork for at least 15 minutes.
2. Preheat a medium, non-stick soup pot over med-high heat. When it's hot, spray the pan then add the pork. Brown the pork on all sides, about 1 minute per side, then turn the heat to medium and add the apple juice, vinegar and liquid smoke. When the liquid comes to a boil, reduce the heat to low (the liquid should still be boiling slightly). Cover and cook the pork, stirring occasionally for 1 hour or until it's very tender. (The pieces should be so tender they fall apart when poked with a wooden spoon). Using a slotted spoon (to drain the pork from any excess liquid), transfer the pork to a medium bowl. Using a fork, separate the pieces, so the pork is somewhat shredded then mix in the barbecue sauce.
3. During the last 5 minutes of cooking, spray a small, non-stick frying pan, and place it over medium heat. Add the onion and cook until tender (about five minutes).
4. Meanwhile, place the bun halves, insides down in a medium, non-stick frying pan over medium heat. Cook them until just toasted, about 3-5 minutes. Place each bun bottom on a plate. Pile one-fourth of the pork mixture onto it. Top with one-fourth of the onion. Add the bun tops. Serve immediately.