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Old 07-27-2006, 10:18 AM   #11
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Quote:
Originally Posted by Andy M.
After browning the roast on all sides, turn off one of the burners on the grill and move the roast over the 'off'burner with the lid closed. If it's a charcoal grill, move the coals to one side and put the meat on the other. It should be done in an hour or less. Don't take this time as a hard and fast number. Use the instant read meat thermometer to make the final determination.

My grill has a thermometer. I keep the grill temp at around 400F. after the browning is done.
Thanks Andy! It looks like I might be making this for next weekend's company.
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Old 07-27-2006, 10:35 AM   #12
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I make a simple marinate for the pork loin consisting of olive oil, garlic, soy or Worcheshire (sp?) sauce, rosemary, and a splash of Marsala wine. (You may add any other herbs you like.) I marinate the pork for at least an hour and then roast it in the oven at 375 until it tests done. My favorite side is couscous -- while pork cooks, saute some chopped onions, garlic, any other veggies you have on hand (carrots, chopped broccoli, green beans, etc.) in olive oil. When they are tender crisp, add chicken broth and couscous as per directions on package. Other suggestions for sides: roasted veggies (potatoes--sweet and/or white, onions, peppers, carrots, etc. tossed in olive oil and spices), a crisp Waldorf salad, sliced tomatoes with fresh basil and a drizzle of olive oil,fruit salad, fried rice, whipped sweet potatoes, chunky applesauce. Let us know how your dinner turns out!
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Old 08-29-2006, 09:29 AM   #13
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Well, I finally grilled the pork loin last night. That was so easy! I just rubbed it down 30 minutes before grilling with salt, pepper, Montreal steak seasoning, and a little Cajun Shake. Then I threw it on the hot grill with some burgers. I almost had an emergency when the burgers caught fire (a note on grill safety below!). Anyway, the pork turned out great, and was done so fast I didn't have time to finish with sauce/glaze. Actually I should have pulled it off 10 minutes earlier because it reached an internal temp of 155. I will begin looking for more sales of pork loin immediately.


**** On Grill Safety ****

Never leaves burgers unattended! The grease may catch fire and burn your pork loin to ash.

Clean out the catch pan (if you have one) on your grill regularly!
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Old 09-12-2006, 07:20 PM   #14
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I know, this is an older thread, but just registered, so it is new to me!
My favorite way to cook a pork loin is to stuff a whole Polish sausage in the middle and just rub with s &p.
Bake in the oven and when half way done, brush all over with honey mustard. By the time it's done there will be a wonderful, browned crust on it.
This is not only tasty, very nice looking too when sliced.
Like it warm, cut thick, or sliced thinly and use as a cold cut. Great with potato salad
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Old 09-12-2006, 08:37 PM   #15
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There is nothing wrong with doing a pork loin in the crockpot. You could do this one in it--it is a braise. I have totally given up on pork loins for roasting. they are just too lean and if you even slightly overcook them with dry heat they are tasteless and dry. Try this braise. It is absolutely delicious.

Braised Pork Loin with Apples and Onions
Serves 4
2 lbs center cut pork loin, trimmed to remove any excess fat and silver skin
Salt and freshly ground black pepper
1/2 tsp ground sage or poultry seasoning (I used poultry seasoning)
2 tsp grape seed oil (this was used because of its high smoke point, and also to reduce the "bad" fat)
2 large sweet yellow onions (Vidalia, 1015, etc) peeled, halved, and thinly sliced
1 cup of dried apple slices, halved (try to get unsulfered, if available)
2 cups chicken stock (I use Swanson or Pacific, low fat)
1 large can frozen apple juice concentrate, thawed
4 Granny Smith apples, peeled, cored, and sliced 1/4" to 1/2" thick
Preheat the oven to 350 degrees. Adjust the rack to the lowest position. Season the pork all over liberally with salt, ground pepper, and sage or poultry seasoning. Heat a large stewpot that has a tight-fitting lid, on high heat. (I used a Le Creuset pan, which worked quite well.) When hot, add the oil and brown the pork loin in the oil, all over, until deep golden brown. Remove the roast from the pot and set aside. Reduce heat to medium.
Add onions to the pot and cook them, stirring occasionally, until they begin to caramelize and turn brown, about 8 minutes. Add the dried apples, chicken stock, and apple juice concentrate to the onions in the pot and stir. Put the pork roast back in the pot and bring the pot to boil on the stovetop. Put the lid on the pot and put the pot in the preheated oven. Cook pork, covered, for approximately 1 hour. (I found this cooking time to be much too long...check at about 30 minutes). Remove the cover from the pot and add the Granny Smith apples and stir. Baste the roast with the pan juices. Return the pot to the oven, uncovered, and cook 1 hour more, basting occasionally with the pan juices (again, I think this cooking time was too long; you don't want to overcook the pork until it dries out.) Remove pot from the oven.
If the sauce seems too watery, place the pork on a cutting board and cover with a loose foil tent, and place the pot back on the stove on high heat and boil the juices down until they are syrupy, stirring as necessary so the apples and onions don't stick. Omit this step if there is little liquid in the pot. (I didn't find this step necessary.) Taste sauce and correct seasonings if needed.
Slice pork and place it on a serving platter, surrounded with apples and onions and drizzled with pan juices.

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Old 09-13-2006, 01:16 PM   #16
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Quote:
Originally Posted by mitmondol
I know, this is an older thread, but just registered, so it is new to me!
My favorite way to cook a pork loin is to stuff a whole Polish sausage in the middle and just rub with s &p.
Bake in the oven and when half way done, brush all over with honey mustard. By the time it's done there will be a wonderful, browned crust on it.
This is not only tasty, very nice looking too when sliced.
Like it warm, cut thick, or sliced thinly and use as a cold cut. Great with potato salad
I haven't done that since the 80s...but it's time to bring that 'oldie but goodie' back out.
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Old 09-13-2006, 03:01 PM   #17
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Yum, Adrienne!

A long time ago, i created this pork roast for a Boursin contest.

Butterfly the pork loin and spread honey mustard on the exposed surface. Then spread pepper Boursin. follow that with sauteed spinach. Now roll up the roast and tie as you would for a tenderloin. Rub the outside with olive oil and salt and pepper, and roast in a 375 degree oven to an internal temp of 130 degrees F. Residual heat will cook the meat the rest of the way.

Bon Appetit!
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Old 09-13-2006, 03:05 PM   #18
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mitmondol - great idea!
ChefJune, I think that sounds amazing (of course, anything with boursin is!)
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Old 09-13-2006, 05:03 PM   #19
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Gosh June, I'm drooling! Sounds wonderful, must make it next time for the kids!
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Old 09-16-2006, 02:52 PM   #20
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June, Adrienne, both those sound good....heck, they all sound good. jkath, is that a Meyer lemon on your avatar? I have one growing in a pot out front as we speak...a persian lime and bay tree too.
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