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Old 01-09-2009, 05:32 PM   #1
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Favorite preparation for pork loin...

Hey everybody! I recently acquired a monstrous pork loin and I as just wondering what your favorite way of preparing loin was. Thanks!


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Old 01-09-2009, 05:45 PM   #2
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Not sure what you mean by monstrous. I usually buy a whole loin that's about two feet long. I portion it into boneless pork chops and a couple of small roasts.

I like to do the roasts in the oven at 400 F to an internal temperature of 145 F.

I either grill or pan sear the chops. Sometimes I stuff a couple of thicker chops.

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Old 01-09-2009, 06:37 PM   #3
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rub it with a mixture of garlic, salt, rosemary, thyme, olive oil. roast in oven uncovered 350 until temp is 145. Use lots of garlic make a paste of garlic and salt.then add chopped herbs and olive oil
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Old 01-09-2009, 07:05 PM   #4
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I usually either sauce it up and BBQ it or cut it up and make it into something like this:


1 pound pork tenderloin, silverskin removed
kosher salt
freshly ground pepper to taste
3 tablespoons olive oil, or as needed
6 tablespoons dry sherry, Amontillado preferred
1 tablespoons soy sauce
1 large onion chopped moderately fine
2 teaspoons minced garlic
ounce dried porcini rehydrated in hot water to cover
3 tablespoons unsalted butter
pound cremini mushrooms, cleaned and sliced
1 cups beef broth or stock
1 cups chicken broth or stock
1 bay leaf
1 teaspoons minced thyme
4 parsley stems
cup brown/whole grain Dijon mustard
1 teaspoon sherry vinegar
1 teaspoon Worcestershire sauce
cup sour cream
2 tablespoons softened butter
1 tablespoons all-purpose flour
12 ounces medium-size egg noodles, cooked
finely chopped parsley (optional garnish)

1. Season tenderloin to taste with salt and pepper. Preheat a Dutch oven
to medium-high; add just enough oil to coat skillet bottom, about 1
tablespoon. When oil shimmers and is just short of smoking, add
tenderloin. Brown on all sides, waiting to turn meat until it releases
from the pan when shaken.

2. Set pork aside to cool, about 15-20 minutes (keep Dutch oven with
browned bits - the fond). Cut tenderloin in half lengthwise, then cut
each half crosswise into thin slices, about 1/8 to 3/8-inch thick. Combine
2 tablespoons of the sherry and 1 tablespoon of the soy sauce in a
bowl. Add the meat and turn to coat thoroughly. Refrigerate until ready
to cook.

3. In the same Dutch oven over medium heat, add 2 tablespoons oil and
chopped onions. Cook until onions turn golden brown, about 6-8
minutes. Add the garlic and cook a minute more until garlic becomes
fragrant. Transfer onions and garlic to a bowl and reserve.

4. Meanwhile, swish porcini in the water to remove any grit; remove
porcinis and chop moderately fine. Strain soaking water through a
coffee filter; reserve porcini water.

5. In the same pan, add the butter and sliced cremini mushrooms.
Season to taste and cook, stirring occasionally, until mushrooms have
released their moisture and are almost half their original size, about
4-5 minutes. Deglaze with the rest of the sherry and cook briefly until
liquid is reduced by about half.

6. Add porcini, reserved onions and garlic, reserved porcini water, beef
and chicken broths, bay leaf, thyme and parsley stems. Simmer
uncovered, about 20-25 minutes, or until liquid is reduced by one-third.
Remove and discard bay leaf and parsley stems. The recipe can be
prepared ahead to this point; reheat before proceeding.

7. Whisk in mustard, vinegar, Worcestershire sauce, the remaining soy
sauce and sour cream. Simmer for a few minutes to meld flavors.

8. Meanwhile, combine the butter and flour in a small bowl. Whisk
butter-flour mixture into the simmering liquid. Taste and adjust

9. Add pork and cook until cooked through, about 5 minutes, stirring

10. Taste and adjust seasoning once more before serving immediately
over hot, buttered egg noodles. Garnish with parsley if desired.
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Old 01-09-2009, 07:32 PM   #5
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I've made mustard crusted pork loin a few times and it's delicious. I don't remember where I got the recipe but it's brown mustard (like grey poupon..sp?..) lemon pepper and some rosemary made into a nice paste. You crust the pork and bake.
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Old 01-10-2009, 03:11 PM   #6
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I've also done a mustard-crusted pork loin roast. I also love to make an olive paste from black olives and/or kalamatas, some minced shallots, minced garlic, thyme, and rosemary. Smear this paste over the roast and cook until done.

This cut is one of those that is very versatile and open to many different preparations.
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Old 01-10-2009, 03:37 PM   #7
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First of all, I always brine my pork. It makes is so juicy and tasy, and after it is brined I also make a paste of garlic and rub it down. pepper and roast it at 400 until about 150 degrees, and let it rest for 15 minutes. I slice it and put it over a mushroom risotto.
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Old 01-10-2009, 03:52 PM   #8
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pulled pork......delicious and you use a rub on it like what's been suggested.....southern-style dish........makes fantastic sandwiches.......serve with corn on the cob, salad, veggie or go hog-wild and have fries, too........
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Old 01-10-2009, 03:57 PM   #9
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Since there are only two of us and we don't eat a lot I cut mine in sections... depending on how large it is. One I leave in a big chunk and use as a roast.

One I cut in slices and use more like chops...using differnt spices each time and frying in olive oil.

and one I cut in cubes and marinate in olive oil, lemon juice, onion, LOTs of garlic, salt,pepper, oregano and parsely and then saute! OH YUMMMMMERS~!

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