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Old 01-16-2011, 09:50 AM   #21
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I get really nice pork loin roast at Sam's Club. It's big enough to cut it into three pieces and I get three nice meals out of it. No preservatives/flavorings etc, just plain meat. I cook mine with some dry onion soup mix, wrap it in foil and let it cook until done. Comes out nice, tender and I have gravy. Overcooking can make a loin dry since there's not much fat.
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Old 01-16-2011, 10:04 AM   #22
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Quote:
Originally Posted by PrincessFiona60 View Post
Now you are a purveyor of..."Pork Porn?"

Got any pictures of a pork butt?
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You laugh, but this is the truth--The language in our home was so squeaky-clean that when my mom asked the butcher for pork butt, I almost passed out! I had never heard her use the word butt!

Barbara
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But, but...I didn't say..."bacon!"
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Did somebody say bacon?
Attachment 9622

No pictures of a pork butt, PF... not that isn't already cooked or pulled.
I wonder what's up with that?
Stop Stop!! I am going to PMSL!!
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Old 01-16-2011, 05:07 PM   #23
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Pacanis-That pic of the pork wrapped in bacon should be illegal!!

I made the pork roast today. The recipe called for the pork loin (I'm sure they intended a "clean", unaltered loin). I rinsed and dried mine to get as much of the "seasoning" (I use that word very lightly here) and patted it dry. The recipe called for a seasoning rub of: garlic powder, oregano, cumin, coriander, thyme and salt. I had everything except coriander so I substituted with a Lemon/Herb blend I had. Then brown all sides in garlic infused olive oil. Bake for 20 min. (I checked w/ thermometer and it wasn't done so I added 10 min.) It came out very, very juicy and flavorful. If anything it was a little too salty....no doubt from the seasoning/preservative junk they put in it. Also maybe a little too "thyme-ey". Overall, though, not too bad. I had made a pot of green beans cooked w/ salt pork and new potatoes.Served w/ french bread.

Here is how it all looked:


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Old 01-16-2011, 05:10 PM   #24
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That looks delicious. I agree, the excess salt is undoubtedly from the stuff they put on at the store or factory.
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Old 01-16-2011, 05:18 PM   #25
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That looks delicious alright. Nice and juicy. Cooked perfectly for me.
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Old 01-16-2011, 05:20 PM   #26
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That looks delicious alright. Nice and juicy. Cooked perfectly for me.
I cooked to 160 degrees and then let it sit for 10-15 before carving.
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Old 01-16-2011, 05:27 PM   #27
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Beautiful!!
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Old 01-16-2011, 05:28 PM   #28
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Thanks, everyone!
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Old 01-16-2011, 05:45 PM   #29
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Me too, Annie. I like my pork white, not pink. I always shoot for 160ish. And you can see from your pic that if you cook it right, it's still juicy.
If you are not opposed to opening a can to help with dinner, this recipe is simply awesome. I've made this a few times and the gravy tastes like gravy, not like condensed soup, so don't let the soup throw you.
Melt In Your Mouth Pork Loin
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Old 01-16-2011, 06:04 PM   #30
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I love to try this. It looks so delicious and juicy.
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