"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-13-2009, 04:22 PM   #1
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
Roasted Pork Loin

Your house will smell so good while this is baking. My son cant get enough of this gravy, he loves the gravy served over the pork. I have made this in my Dutch oven many times.
Enjoy! Debbie

ROASTED PORK LOIN



3 pound(s) PORK LOIN ROAST
1/4 teaspoon(s) THYME; Dried.
1/2 teaspoon(s) MARJORAM; Dried.
1/2 teaspoon(s) GARLIC POWDER
1/2 teaspoon(s) SAGE; Leaves, Dried.
1/4 teaspoon(s) SALT
1/8 teaspoon(s) BLACK PEPPER
2/3 cup(s) BREAD CRUMBS; Dry.
1 small ONION; Cut Into Slices.
_____

In a bowl mix together all the spices and the bread crumbs.
Place pork on a sheet of wax paper and coat pork well with the seasoned crumbs.
Place sliced onions in center of roasting pan and place pork on top of onions.
Roast uncovered at 325 degrees for 1 hour and 45 minutes or until pork is done.
Make gravy by adding some water to pan and scraping up onions from bottom of pan.
Thicken with flour or cornstarch and season to taste.
_____

__________________

__________________
Family Camping Chat
Ol-blue is offline   Reply With Quote
Old 07-13-2009, 05:21 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
There is a pork loin in my future as I have a whole one frozen.....I'm thinking Campfire...or maybe your idea....Thanks for posting.....Yum!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 07-13-2009, 07:51 PM   #3
Senior Cook
 
bourbon's Avatar
 
Join Date: Jul 2009
Location: Georgia
Posts: 125
I love pork loins. I usually by the whole loins when they go on sale. Make a few roasts and cut up some boneless chops for under 2 dollars a pound. Can't beat it.
__________________
bourbon is offline   Reply With Quote
Old 07-13-2009, 07:58 PM   #4
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
You are welcome Uncle Bob.

Quote:
Originally Posted by bourbon View Post
I love pork loins. I usually by the whole loins when they go on sale. Make a few roasts and cut up some boneless chops for under 2 dollars a pound. Can't beat it.
I do the same. I was able to get this whole loin for $1.29 a pound.
__________________
Family Camping Chat
Ol-blue is offline   Reply With Quote
Old 07-15-2009, 08:11 PM   #5
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by Uncle Bob View Post
There is a pork loin in my future as I have a whole one frozen.....I'm thinking Campfire...or maybe your idea....Thanks for posting.....Yum!
I do a serious pork loin on coals when I camp. The group I camp with make me cook it every time.

Take a pork loin, season with your favorite seasonings and lay in a large roasting pan fat side down!(I use 2 disposable pans nested for strength). Place halved potatoes, baby carrots and quartered onion around the roast. Pour a can of diced tomatoes over the vegetables. On the roast pour a jar of raspberry/jalapeno jam or preserves. If you can't find that get a jar of hot pepper jelly and mix with raspberry preserves. TIGHTLY cover the pan, if disposable seal over with heavy aluminum foil.
Place this directly on the coals(I use charcoal for cooking).
After 1 hour, open and check how done the meat is. It won't be done, but you can probe the meat without putting a hole in the aluminum foil. Close back up and cook to the meat hits about 140F.

Remove the meat and cover, let stand to finish cooking.
Check the veggies. If they are done, just let the pan set for a while near the heat. If they are not done, simply let them cook a bit more. The meat needs to set for at least 15 to 20 minutes.

Remove the veggies from the broth. Using milk and corn starch make gravy from the drippings in the pan. Slice the meat and serve.. fantastic roast pork loin with vegetables and gravy. When you are done.. simply toss the disposable roaster in the trash(or recycle if available).
__________________
Jeff G. 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 09:46 AM.


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