"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 12-02-2007, 09:19 AM   #11
Senior Cook
 
VaporTrail's Avatar
 
Join Date: Dec 2006
Posts: 191
Well, I made it. Brined it using an orange brine I found on here (search for Alton Brown in this forum, then a thread named "Brine" to find it).

Then I managed to do two sections. Both got honey mustard, herbs and bacon. One gotan extra coating of mustard on the outside of the bacon.

No real change in taste, but the mustard coated bacon one got a lot darker than the one without mustard outside. Taste was all right, but not spectacular.
__________________

__________________
VaporTrail is offline   Reply With Quote
Old 12-02-2007, 09:42 AM   #12
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
So do you mean the taste was just okay in both, or just the double mustard? Maybe you need some fruit with the pork, apple, cranberries, more orange... as a counterpoint to the mustard? Shame it didn't go as you had hoped. Bummer when that happens. I cooked a dish tonight that needed something extra but I can't put my finger on what it is. Got a lot of leftovers so I have plenty of goes to work it out!! LOL
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 12-05-2007, 07:59 AM   #13
Senior Cook
 
VaporTrail's Avatar
 
Join Date: Dec 2006
Posts: 191
Both tasted pretty much the same. The only real difference between the two was color.

Interesting side note: I sliced part of one of them and vac-packed it while still warm. Stuck it in the fridge. Hauled it out last night because I didn't want to do anything requiring work...

Nuked it (straight from fridge to microwave, no opening package) to the point where the seal-a-meal bag opened on it's own (5 minutes on med-high I think). Somehow it tasted even better than it had when it went into the fridge. Served with canned green beans.

Wonder if the rest of it will taste that good.
__________________
VaporTrail is offline   Reply With Quote
Old 12-06-2007, 04:57 AM   #14
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Possibly. Sounds a bit like chilli and pastas where the flavour gets to develop with the second cooking.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 12-31-2007, 11:29 AM   #15
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Quote:
Originally Posted by *amy* View Post
Welcome to DC, VaporTrail. Funny you should mention honey/mustard pork loin. Just watched a new show called Hot Guys That Cook, on cable, (who writes this stuff? haha); & one of the dishes was a honey/mustard pork loin - but no bacon. The dish looked great - served with cored apples and potatoes, thyme & garlic. Sure you could incorporate bacon in there somewhere. Here's a look:

Vote Now for Today's Hot Dish! - mystyle.com
amy, thanks for the link. did you notice it said to bake only 15-20 minutes? Is this right? seems would be longer than that.
__________________
In the Kitchen is offline   Reply With Quote
Old 05-13-2008, 12:13 PM   #16
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Quote:
Originally Posted by *amy* View Post
Welcome to DC, VaporTrail. Funny you should mention honey/mustard pork loin. Just watched a new show called Hot Guys That Cook, on cable, (who writes this stuff? haha); & one of the dishes was a honey/mustard pork loin - but no bacon. The dish looked great - served with cored apples and potatoes, thyme & garlic. Sure you could incorporate bacon in there somewhere. Here's a look:

Vote Now for Today's Hot Dish! - mystyle.com
LOL I was trolling around looking for a easy tasty way to cook a pork roast tonight and this from the most ridiculous source is what I come across that seems to work...

so here is the recipe from the above site which seems so silly and vapid but it works beause it looks easy and involves ingredients I have on hand and was intending to use.

anybody got anything to add? If it works out maybe I need to unbutton my collar a few and invite over some ladies from the neighborhood

Reposted from mystyle:

Honey Mustard Pork Loin
Pork loin
Pepper
Salt
Garlic
Thyme
Honey
Mustard
2 apples
3 potatoes
Olive oil

Cover roasting pan with aluminum foil. Place meat in pan and cut crisscross slits into the meat. Spread mustard and honey over the top of the meat, making sure it gets into the slits. Core apples and add to pan. Slice potatoes, leaving the skin on, and place next to meat. Pour olive oil over potatoes, making sure to completely cover them. Add garlic, thyme, salt and pepper. Cook at 375 degrees for about 15-20 minutes.

__________________
PanchoHambre is offline   Reply With Quote
Old 05-13-2008, 01:04 PM   #17
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Sounds good.. I am not sure there is a bad way to cook a pork loin.

I like dry roasting them on a rack. Season well, cover loosely with foil and roast away...
__________________
Jeff G. is offline   Reply With Quote
Old 05-13-2008, 01:59 PM   #18
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Thanks Jeff

a few questions

Should I brown the roast (after or before the rub?)

ideal internal temp? I have seen a range 140-170... at what reading should I pull it out so that it is still juicy

The 375 oven temp? seems low for the cooking time of 20 min sounds live TV magid maybe 20 min per pound?

I assume I need to slice the taters thin 1/4" or so for them to cook in the timeframe given?
__________________
PanchoHambre is offline   Reply With Quote
Old 05-13-2008, 02:07 PM   #19
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Apply the rub first.

As far as doneness, (I'm sure I'll hear it from some folks) I like pork slightly pink inside. 150 F then remove and tent.

Edit: Wait, on the recipe you posted, I don't think they brown the meat. You could add salt, pepper, and dried herbs the slightly brown and continue with the recipe.
__________________
Jeekinz is offline   Reply With Quote
Old 05-13-2008, 03:29 PM   #20
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
no they don't say to brown it but I sort of figure it was left out to make it seem easier and browning seemed like a good iedea

thanks for the advise sounds on point. Ill brown then add the honey

I like it pink too but I am more fearless than most I have an iron stomach
__________________

__________________
PanchoHambre is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:51 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.