Originally Posted by PanchoHambre
Sales get me every time
I bought a 10lb Pork Loin... now I will never have use for that much pork at once
I cut it up into 2 roasts about 4-5 lbs each and 8 1" thick medallions which I packaged individually and froze.
Trimmed off the medallions were the fatty parts. The slab of fat as well as the marbeled portion. I placed these in freezer bags.... but what can I do with them?
The roasts I will probably use as such (one may meet the grinder and become chili)
The medallions will be grilled/schnitzeld/smothered in sauerkraut but I am sure there has to be some tasty culinary use for the cutoff parts.
Can I use the fat slabs to make lard to season my CI?
What can I do with the marbeled bits? I would hate to waste all that flavorful pork fat
I made plans for the loin when I bought it but not for the "extras"
I am also open to any good suggestions on cooking the roasts medallions.
I left the fat parts on the roast portions should I have?
How do I adjust cooking time for my mini roasts?
Thanks in advance!
1. The pork fat can be used for a few different things. You can add small chunks of it to baked beans and legume soups (bean, split pea, lentil, etc.) to add flavor. You can cut small slits into very lean roasts and insert small slivers of the fat into the meat to add flavor and moisten it (this is called lardooning the meat). You can use the fat when grilling very lean meat over open fire (charcoal, or wood) to create the smoke that adds that famous charcoal grilled flavor to meat. If you render the fat carefully into lard, then you can season your CI as you suggested, or even use it in pie crusts and baking. It has less cholesterol than does butter, believe it or not.
2. The marbled bits can be cooked in a pressure cooker, or slow cooker to create pulled pork. The fat will render and the connecting tissue will dissolve into liquified collagen to add richness and texture to the meat. This needs to be cooked to a temp of about 190 to 200 degrees to make it work. And the marbled bits are even better in beans and soups than the pure fat.
3. As for the medallions, they are fairly lean and will need to be treated carefully. You can pound them thin and use them in rolladen or rolaides by rolling them around a filling, dipping in flour, then eggwash, then breadcrumbs, and baking until done. You can cut slits in them, forming a pocket, and then stuff and broil them. You can cook until just barely pink in the center and serve with smashed spuds or whatever you like. Another option for the medallions is to gently brown them in a skillet, and then cook them in a flavorful sauce. Just don't let the meat temp rise above 160 or they will start to toughen.
4. For the roasts, cook hot and fast, to an internal temp of about 145 to 150 degrees F. by meat thermometer. Cook in a 425 to 450 degree oven. You might cool the oven when the internal temp reads about ten degrees under the target temp, and glaze with something tasty, like a honey-mustard sauce. Another option is to cook the roasts after rubbing with your favorite dry rub mixture, and cook in a cooler oven, say 325, again until the thermometer reads about 150. You can also stuff the roasts with savory bread dressing, or fruit and bake until done. The key to this meat is to not overcook it. If you do, it will toughen and quickly dry out.
Hope this helps.
Seeeeeeya; Goodweed of the North