"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 05-21-2015, 11:48 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Pork Loin Roast Tailor-Made for Maelinde

Maelinde, I saw your post in "How Do You Cook Your Pork Chops". This recipe should tempt you. Hope you like it.


Wait, you just might like this one as well - Apple Braised Pork Chops

Apple Braised Pork Chops
Apples and pork dance across your tongue in perfect ahrmony, like Fred Astaire and Ginger Rogers, without the foot odor of course. Once you have learned this basic technique, play with the spices a bit. The best apples will be strong flavored, tart, but with a pleasant sweetness. Try Gayla Apples. They hold up well during cooking. Or, you can use apple sauce if you prefer.
Try flavorings such as cinnamon, cloves, allspice, etc. You can also replace the apples with apricot or peach preserves. This dish will leave your crew smiling.
Ingrediants:
1 lean Pork Chop per person
Salt
Pepper
6 medium Apples, cored, peeled, & sliced
1 tsp. Lemon Juice
1/4 tsp. Allspice
1/8 tsp. Cloves
1/4 cup brown sugar or 1/4 cup Splenda plus 1/2 tsp. Blackstrap
Molasses
Preheat the oven to 325 degrees. Place the apples, lemon juice, Allspice and Cloves into a non-reactive bowl. Gently stir until the apples are evenly coated with the spices. Add the brown sugar, or brown sugar replacement.
Pour the oil into a roasting pan and spread it around the bottom and sides evenly. Place 1/2 of the apple mixture evenly across the pan bottom. Place the chops on top of the apple. Sprinkle lightly with salt and pepper. Spread the remaining apples on top. Cover the pan and place in the oven. Bake for 1 hour and 30 minutes. Remove from the oven and serve hot with fluffy brown rice and freshly steamed green beans.

Pork Loin Roast

This recipe was written up today for our Tribal Paper, but was made a couple nights ago.

It’s barbecue season again. Break out your favorite grill and get some practice in for a great summer of fun, sun, and good food with family and friends. This pork loin roast recipe is sure to become a family favorite. Think perfect spare ribs quality, without the bone. Here’s how were going to do it. Pay attention kids, this is valuable info. 
Barbecued Pork Loin

Ingredients:
3 lb. boneless pork loin

Dry Rub:
1 cup brown sugar
3 tbs. chili powder
1 tbs. granulated onion powder
2 tsp. granulated garlic powder

Filling:
½ cup apple butter

Wood chips (can be maple, birch, cherry, apple, tag-alder, oak, mesquite, or hickory)

Get the charcoal started in your grill, or fire up the gas grill.

Combine everything except the pork , apple butter, and wood chips in a large bowl. Dry the roast with paper towels. Rub softened butter all over the pork. Rub the meat all over with the dry rub mixture. To form a pocket for the apple butter, cut a slit almost all the way through the roast, lengthwise, leaving the ends closed. Spread the apple butter in the pocket.

Enclose the wood chips in a packet made from aluminum foil. Poke holes in the packet to release smoke. Separate the coals into two piles, or turn on the outside burners of the gas grill. Place the wood chips on the fire.

Make a drip pan out of heavy duty foil but folding the sides upwards and crimping in the corners. Fold the top edge downward to brace you drip pan. Place between the charcoal beds and add 2 cups of water to the pan. Place the neat onto the grill between the charcoal beds. Cover and reduce heat or close vents halfway. Cook for ½ hour. Check the temperature in the thickest part of the roast. It’s done when the thermometer reads 145’ F., though most people like about 150’ pork better (don’t ask me why because it’s no safer, and is tougher and drier).

Slice into half-inch thick rounds and serve on a platter surrounded by salad greens, or flowering kale.
Enjoy.

Seeeeeya; Chief Longwind of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 05-22-2015, 05:06 PM   #2
Senior Cook
 
Maelinde's Avatar
 
Join Date: Feb 2015
Location: Dallas/Fort Worth
Posts: 123
Chief,

Thank you! These recipes sound divine and delicious.

I think Randy will appreciate them as well.

No grilling outside for us right now, as our backyard is a tad bit flooded from all that rain we're getting in North Texas. Our Sci-Fi club's picnic has been rescheduled twice - and most likely cancelled until this weather clears up.

This time 'round, I'm going to try the pan sautéed chops in Redd's Apple Ale. When I get a pork loin roast, I'll definitely try that recipe you posted. I never thought of using apple butter with pork. I love apple butter, so that will be an intriguing and interesting roast.

The chops recipe sounds delish too, so I'll do that the next time I cook up pork chops.

YUM and thank you.
__________________
Maelinde

"Women and cats will do as they please, and men and dogs
should relax and get used to the idea." Robert A. Heinlein
Maelinde is offline   Reply With Quote
Reply

Tags
apple butter, dry rub, pork, pork loin, recipe, roast

Pork Loin Roast Tailor-Made for Maelinde Maelinde, I saw your post in "How Do You Cook Your Pork Chops". This recipe should tempt you. Hope you like it. Wait, you just might like this one as well - Apple Braised Pork Chops [B]Apple Braised Pork Chops[/B] Apples and pork dance across your tongue in perfect ahrmony, like Fred Astaire and Ginger Rogers, without the foot odor of course. Once you have learned this basic technique, play with the spices a bit. The best apples will be strong flavored, tart, but with a pleasant sweetness. Try Gayla Apples. They hold up well during cooking. Or, you can use apple sauce if you prefer. Try flavorings such as cinnamon, cloves, allspice, etc. You can also replace the apples with apricot or peach preserves. This dish will leave your crew smiling. Ingrediants: 1 lean Pork Chop per person Salt Pepper 6 medium Apples, cored, peeled, & sliced 1 tsp. Lemon Juice 1/4 tsp. Allspice 1/8 tsp. Cloves 1/4 cup brown sugar or 1/4 cup Splenda plus 1/2 tsp. Blackstrap Molasses Preheat the oven to 325 degrees. Place the apples, lemon juice, Allspice and Cloves into a non-reactive bowl. Gently stir until the apples are evenly coated with the spices. Add the brown sugar, or brown sugar replacement. Pour the oil into a roasting pan and spread it around the bottom and sides evenly. Place 1/2 of the apple mixture evenly across the pan bottom. Place the chops on top of the apple. Sprinkle lightly with salt and pepper. Spread the remaining apples on top. Cover the pan and place in the oven. Bake for 1 hour and 30 minutes. Remove from the oven and serve hot with fluffy brown rice and freshly steamed green beans. [B]Pork Loin Roast[/B] This recipe was written up today for our Tribal Paper, but was made a couple nights ago. It’s barbecue season again. Break out your favorite grill and get some practice in for a great summer of fun, sun, and good food with family and friends. This pork loin roast recipe is sure to become a family favorite. Think perfect spare ribs quality, without the bone. Here’s how were going to do it. Pay attention kids, this is valuable info.  Barbecued Pork Loin Ingredients: 3 lb. boneless pork loin Dry Rub: 1 cup brown sugar 3 tbs. chili powder 1 tbs. granulated onion powder 2 tsp. granulated garlic powder Filling: ½ cup apple butter Wood chips (can be maple, birch, cherry, apple, tag-alder, oak, mesquite, or hickory) Get the charcoal started in your grill, or fire up the gas grill. Combine everything except the pork , apple butter, and wood chips in a large bowl. Dry the roast with paper towels. Rub softened butter all over the pork. Rub the meat all over with the dry rub mixture. To form a pocket for the apple butter, cut a slit almost all the way through the roast, lengthwise, leaving the ends closed. Spread the apple butter in the pocket. Enclose the wood chips in a packet made from aluminum foil. Poke holes in the packet to release smoke. Separate the coals into two piles, or turn on the outside burners of the gas grill. Place the wood chips on the fire. Make a drip pan out of heavy duty foil but folding the sides upwards and crimping in the corners. Fold the top edge downward to brace you drip pan. Place between the charcoal beds and add 2 cups of water to the pan. Place the neat onto the grill between the charcoal beds. Cover and reduce heat or close vents halfway. Cook for ½ hour. Check the temperature in the thickest part of the roast. It’s done when the thermometer reads 145’ F., though most people like about 150’ pork better (don’t ask me why because it’s no safer, and is tougher and drier). Slice into half-inch thick rounds and serve on a platter surrounded by salad greens, or flowering kale. Enjoy. Seeeeeya; Chief Longwind of the North 3 stars 1 reviews
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 01:02 AM.


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