I have a pork loin...

[HeidiE]

I am not a huge fan of pork loin ..the flavor is just not as good to me as the rest of this animal ...however it is nice and tender so it is good for fast cooking ..I was thinking of cutlets ..but help me....I want to try something new ...

any good recipes?

[Richt]

Re: I have a pork loin...

Rub sum garlic into it! Olive oil and cracked sea salt. then add some sprigs of thyme or basil to it and "broil" it.

[boonie stomper]

Re: I have a pork loin...

Pork Portobella

Ingredients:

4 pork cutlets from loin, 2 lg portobella mushrooms, 1 tb fine diced onion, 2 oz marsala wine, 3/4 c heavy cream, 1 ts chopped parsley, 1 salt and pepper to taste, 1 tb or so butter or olive oil

Heat 10" skillet with butter. Begin to saute pork cutlets , add mushrooms. Turn mushrooms and pork at the same time. Cook until pork is about medium well. Remove from pan. Make sauce with Marsala, onion, heavy cream and reduce in pan until sauce thickens.
Arrange pork and mushroom on plate and pour sauce over. Garnish with chopped parsley.

You can be flexible with this, ie, you could add some garlic or use rosemary garnish. You could put more liquid in the pan for slower more tender results.

[higgies]

Re: I have a pork loin...

Pork loin rules! All that needs to be done with it is cut it into fairly thick chop-type cuts (3/4" or so) and broil it with Lawry's seasoned salt. Yum! Very fast cooking...

[Tired of Chub]

Re: I have a pork loin...

I love it cut into thick chops, little Penzys pork seasoning or Northwoods or Adobo and tossed onthe grill.

[HeidiE]

Re: I have a pork loin...

you guys really like it that much? I think it is bland tasting compared to other parts of the pig ....the fat of it makes pork taste better imho...

I took Rich's idea but had to change it a big ...go figure huh? ....my thyme has died back for the winter so I did not have any ...

I took some lemon olive oil, lots of garlic, cracked pepper, bruised fennel seeds...and sea salt ...slathered it all over the loins ...let them sit for a few hours ...broiled them ..wrapped them in foil and they are sitting now while I figure out my vegetable situation ..too much snow to shop today!!! ...man it does smell to die for in there

next time I am cutting them in slices I like how the adobo sounds ..I just found orange flavored adobo and can not wait to try it!!! I love that stuff!!

the portobello sounds good...you guys are great thanks so much to all of you!!!

[ValidRouge]

Re: I have a pork loin...

Heidi, I agree. A good boston butt is what I like. Something that is "dark" and fatty. Yum yum.

[Tired of Chub]

Re: I have a pork loin...

I like the fattyness too (oh lord pork shoulders were on sale a few weeks back and I made enough pulled pork that I ate it for 2 weeks. LOL), but I love how that outeredge on the pork loin (just that lil layer of fat) gets slightly crisp and darkened when cooked on a hella hot grill and the inside is all nice and juicy and yummy.

My other love is a garlic mustard aoili from trader joes. goes really nicely with pork, some fish and even shrimp.

[higgies]

Re: I have a pork loin...

Oh yeah, the best part is that nice layer of fat on the outer edge. When you broil or grill it and it gets sort of crispy....that's all the flavor right there.

[HeidiE]

Re: I have a pork loin...

I never ever thought I would be saying ...fat makes me thin

[sallyseachange]

Re: I have a pork loin...

I like pork with sour cream and paprika! Yummmm....

[Sashie]

Re: I have a pork loin...

I very rarely buy pork loin myself, but when I do its usually a lemon/garlic/rosemary/sometimes a bit of white wine and into the slow cooker it goes. If you want something with a strong flavor my stepmom always cooks hers by browning it on all sides in a dutch oven type of pan (Le Creuset) with a little bit of oil. Then she adds 1/4 C water, 1/4 C soy sauce, 1/4 C white wine, covers and cooks until done. I want to say about 30-45 minutes on simmer/low but to be honest its been so long since I've made it myself the cooking time could be less. The flavor to me can be a bit salty from the soy, but its real tender and deffinately something different on the menu. We usually had it with a sauce from the drippings and rice.

[HeidiE]

Re: I have a pork loin...

thanks you guys great ideas here!!! OOOXXX

[Sashie]

Re: I have a pork loin...

Saw this on Take Home Chef...
http://tlc.discovery.com/fansites/ta...ode199_02.html


Pan-fried Escalope of Pork Wrapped in Prosciutto with Sage and Capers

One 1½-pound/700-g pork tenderloin, cut crosswise into 4 equal pieces
Salt and freshly ground black pepper
4 thin slices prosciutto di Parma
3 tablespoons/45 ml olive oil
12 fresh sage leaves
2 tablespoons/25 g drained capers
1 tablespoon/15 ml butter
1 lemon
6 ounces/170 g baby spinach leaves, washed, stems removed

To prepare the pork:

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes.

Sprinkle the pork escalopes with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat.

Once hot, drizzle 1 tablespoon/15 ml of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through.

Transfer the pork to a plate and repeat with the remaining prosciutto-wrapped pork escalopes. Do not wipe out the pan. Immediately add the remaining 1 tablespoon/15 ml of oil and the sage leaves to the same pan. Cook for 1 minute.

Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors.

Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper.

Meanwhile, to prepare the spinach and serve:

Heat the remaining 1 tablespoon/15 ml of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minute or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates.

Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve. Serves 4

[Lulubell]

Re: I have a pork loin...

i just rinse the loin off, place it in a gallon ziploc freezer bag and then pour in some marinde - either garlic & herb or some italian thing; sometimes teriyaki (soy vey w/pineapple is best) - seal the bag, let it sit in the fridge for a couple of days. i turn it over like 1x per day, and then on day 3, i bbq it out on the grill.

10 minutes per side on high, and then about 20 minutes on medium. tent it in foil after it's done for like 5-10 minutes, slice thin and enjoy.

when they are on sale, i will get a couple of them and freeze the whole bag after they've marinated in the fridge. easy-peasy.