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Old 09-09-2013, 12:04 PM   #11
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The sad thing about the loin ( not tenderloin) is that it is so dry. We don't like chops for that reason. My roast turned out as good as a loin can be, but that still isn't that great. The meat always seems slightly dry and stringy, just like the chops. I never cook it beyond medium as anything else is like eating sawdust. I make the roasts, but frankly loins are a crummy cut for anything but using as stew or stirfry. I keep hoping something will work, but even stuffing them is marginal. Loin chops are iffy, as even cooking to medium, they are dry textured. I dont know how people can handle it welldone. I only buy loin as it is currently cheaper than the butt/shoulder which we absolutely love due to its moist tenderness. Oh well, such is life.
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Old 09-09-2013, 12:11 PM   #12
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Try salting them about 30 minutes before you cook them. I pan-fry them frequently and they're not dry because of this method. It's based on this, which illustrates the process: Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak I don't think the pork needs as long a salting time as beef does.

I can't imagine stewing a lean cut. It does make great stir-fry, though.

You might also try resting them before they're done to your liking. They will continue to cook from carry-over cooking and can overcook by the time they're served.

ETA: I meant to say this is like a quicker, easier way of brining, to keep them moist.
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Old 09-09-2013, 12:17 PM   #13
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Pork loin makes wonderful schnitzel.
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Old 09-09-2013, 12:23 PM   #14
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In the fall I like to pot roast them on a bed of sauerkraut that has some chopped onion, chopped apple and caraway seeds mixed into it. I nestle the roast into the sauerkraut mixture, dust the top of it with Bell's poultry seasoning, S&P, etc..., cover it, roast low and slow for a couple of hours. I always put some carrots, whole onions and chunks of potatoes around it to cook at the same time.

Don't forget to slide a pan of apple crisp into the oven along with the roast!
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Old 09-09-2013, 12:24 PM   #15
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Quote:
Originally Posted by Aunt Bea View Post
In the fall I like to pot roast them on a bed of sauerkraut that has some chopped onion, chopped apple and caraway seeds mixed into it. I nestle the roast into the sauerkraut mixture, dust the top of it with Bell's poultry seasoning, S&P, etc..., cover it, roast low and slow for a couple of hours. I always put some carrots, whole onions and chunks of potatoes around it to cook at the same time.

Don't forget to slide a pan of apple crisp into the oven along with the roast!
What about brining it first?
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Old 09-09-2013, 12:30 PM   #16
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What about brining it first?
I'm not against it, I've just never done it.
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Old 09-09-2013, 12:50 PM   #17
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I am very salt sensitive so brining and salting is out.

I love pork sour kraut and dumplings in fall! Cut the pork into large serving sized chunks, cover in water, boil til tender. Then throw in a good quality kraut ( not Bavarian style) and caraway seed. Bring to a boil and throw in dumplings, nice big bread textured dumplings, not those Bisquick or noodle-like things. My dumplings are an old Czech that are the size of baseballs. They are bread textured, hold their shape and kind of remind me of large matzo balls. I really prefer it with boiled cabbage, but hubby would rather die than eat cabbage (he likes kraut.)
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Old 09-09-2013, 12:52 PM   #18
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PS: I rinse my kraut to get rid of some of the extra salt.
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Old 09-09-2013, 12:58 PM   #19
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I am very salt sensitive so brining and salting is out.

I love pork sour kraut and dumplings in fall! Cut the pork into large serving sized chunks, cover in water, boil til tender. Then throw in a good quality kraut ( not Bavarian style) and caraway seed. Bring to a boil and throw in dumplings, nice big bread textured dumplings, not those Bisquick or noodle-like things. My dumplings are an old Czech that are the size of baseballs. They are bread textured, hold their shape and kind of remind me of large matzo balls. I really prefer it with boiled cabbage, but hubby would rather die than eat cabbage (he likes kraut.)
My Grandmother used to make those on day two of a bone in pork roast or when she found some meaty pork neck bones in the market.

Dumpling are not used enough anymore. We used to have them on a chicken stew and also dessert dumplings dropped into a pot of simmering blueberries.

What killed the dumpling, was it fast food restaurants or America's need to always be on a diet that never quite seems to work.
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Old 09-09-2013, 02:57 PM   #20
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I dunno, Aunt Bea. Dumplin's are alive and well at Casa de Hoot. I like the idea of dessert dumplin's in simmering blueberries. We gots blueberries in the freezer!
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