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Old 07-26-2006, 10:03 AM   #1
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Simple pork loin recipe

I am looking for a simple pork loin recipe. I might make this for company on Saturday, but don't want to spend all day doing it. I would prefer to grill it, but the crockpot would work too. Suggestions? Side dishes to go with it?

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Old 07-26-2006, 10:24 AM   #2
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The pork loin is geat on the grill.

You can rub some spices on it and let it sit overnight. Brush it with oil and grill on all sides over high heat to brown it. Then turn down the heat and cook it at a lower temperature (350-400F) until it reaches an internal temperature of 150F.
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Old 07-26-2006, 10:38 AM   #3
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A couple ideas for you -

LUAU PORK LOIN
Serving Size : 12

6 lbs. boneless pork loin roast (double loin -- rolled, tied) (6 to 7)
1 jar baby food peaches -- (7 3/4 oz)
1/3 cup catsup
1/2 cup brown sugar
1/3 cup cider vinegar
1 T. soy sauce
1 tsp. ginger
1/8 tsp. garlic powder

Insert spit thru center of roast, using prongs to hold meat in place. Insert meat thermometer at slight angle so bulb is centered in roast.
Place on rotisserie and cook over low glowing coals 2 1/2 to 3 hrs. or until meat thermometer reads 150 F degrees.
Meanwhile, in small pan, combine remaining ingredients and bring to a boil, stirring frequently. Remove from heat.
Brush roast with sauce several times during last 1/2 hour of cooking. Serve with remaining sauce.

Description:
"Especially good when roast has marinaded 2 days in teriyaki sauce before roasting."

Serving Ideas : -----
This roast can also be done in a 350 F oven, basting with the sauce every 1/2 hour or so.

----------

BBQ MACARONI SALAD

16 ozs macaroni -- cooked -- salad
1/2 c red onion -- minced
7 3/4 ozs marinara sauce
1 1/2 c celery -- chopped
1 c sweet pickle relish
4 ozs black olives -- chopped or sliced
1/2 tsp chili powder
1 1/2 c mayonnaise -- or miracle whip
salt and pepper

Mix together the marinara sauce, celery, relish, olives & chili powder. Add the cooked macaroni & onion, combine gently.
Cover and refrigerate a few hours or overnite.
When ready to use mix in the mayo and salt & pepper.

NOTES : This salad will keep in the frig a week and just gets better & better!

-----

COLUMBIA RIVER COLE SLAW

6 Tbsps mayonnaise
2 Tbsps mustard - French's
2 Tbsps sugar
2 Tbsps honey
2 Tbsps vinegar -- cider
4 Tbsps evaporated milk
3/4 tsp horseradish
1 tsp poppy seed

Mix all together and add to:
cabbage, shredded
currants
crushed pineapple
gr. onions
-------


RICE KRISPIES ICE CREAM CRUNCH CAKE

6 ozs Chocolate chips
1/3 c peanut butter
3 c Rice Krispies®
1/2 gal vanilla frozen yogurt -- (or ice cream)

Melt choc. chips & p.butter together in lg. pan or bowl; add cereal.
Spread on cookie sheet & cool; break up cereal mix. into small pieces.
Soften Ice cream; fold in all but 1/2 cup of cereal mixture & spread in
springform pan.
Use remaining 1/2 cup cereal mix. to make decorative topping, then
freeze.
Garnish w/whipped cream & strawberries, if desired.
---

Can't get much easier than that menu!! have fun!
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Old 07-26-2006, 10:42 AM   #4
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Thanks Andy! I might give that a whirl. How long approximately should it take at the lower temperature? I know there are many variables, just looking to get an idea before I commit to it.
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Old 07-26-2006, 10:48 AM   #5
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Depends on the size of the roast. How much does it weigh?
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Old 07-26-2006, 10:54 AM   #6
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Quote:
Originally Posted by Andy M.
Depends on the size of the roast. How much does it weigh?
I'll check.
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Old 07-26-2006, 02:54 PM   #7
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You can use your pork loin with this recipe. Either grill/roast it whole or cut into chops:

http://pork.allrecipes.com/az/42259.asp
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Old 07-26-2006, 05:23 PM   #8
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Don't do it in a crockpot, it's too lean. I like cjs's ideas for sides but also consider a cold fruit compote. Apples are classic with pork, but something with peaches and blueberries are in season right now and would be deelish as well.
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Old 07-27-2006, 09:19 AM   #9
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Quote:
Originally Posted by Andy M.
Depends on the size of the roast. How much does it weigh?
It's 4.21 lbs.
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Old 07-27-2006, 09:48 AM   #10
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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.
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