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Old 10-15-2006, 08:36 PM   #1
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Best spices and herbs to compliment pork ??

I have 2 ingredients:

1-Pork Loin (boneless)
2-Cream of Mushroom soup

I am trying to find the best herbs and/or spices combination to compliment these 2 ingredients to give maximum flavor to the dish.

Any suggestions?

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Old 10-15-2006, 08:38 PM   #2
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Sage, thyme, or a little rosemary.
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Old 10-15-2006, 09:36 PM   #3
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Quote:
Originally Posted by vanwingen
I have 2 ingredients:

1-Pork Loin (boneless)
2-Cream of Mushroom soup

I am trying to find the best herbs and/or spices combination to compliment these 2 ingredients to give maximum flavor to the dish.

Any suggestions?
marjoram
thyme
parsley
white pepper
basil

not asked for but white wine added to the soup would work along with a little butter

I have added these same things for a chicken dish and oddly enough onion and garlic do not go with this - only the "sweeter" herbs/spices
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Old 10-15-2006, 09:38 PM   #4
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I agree with all the suggestions above (use 2 or 3 of them!) and would like to add garlic and onion too.
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Old 10-15-2006, 09:42 PM   #5
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lol Shunka - that's the beauty of cooking!!!! I can't believe we just did that!
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Old 10-16-2006, 04:17 AM   #6
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I think Tattrat's first suggestion of sage is the classic, and would be my choice.
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Old 10-16-2006, 07:40 AM   #7
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Nutmeg works well too (together with p&s).
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Old 10-16-2006, 08:03 AM   #8
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Quote:
Nutmeg works well too (together with p&s).
I would never have thought of that. I must try it. I adore nutmeg
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Old 10-16-2006, 08:58 AM   #9
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sage or thyme would be my recs. however, nutmeg would be delish and an intersting option..especially if you toiped it all with grated swiss cheese and let it brown a bit.
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Old 10-16-2006, 11:27 AM   #10
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I enjoy the sage/thyme combination also. Another thing I do, when using the cream of mushroom soup, is use a pkt of dry onion soup mix to season the meat.
If you want to skip the mushroom soup, you could season your roast with cloves, orange juice and honey. Here's a good looking recipe for that:

http://southernfood.about.com/od/cro...m/r/bl49c6.htm
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Old 10-16-2006, 11:32 AM   #11
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Use SO little nutmeg that it is not discernible, in my opinion. It is a "hint"--what is that sort of thing.
Rosemary and sage.
Onions with the soup.
But what/how are you cooking it?
I'd brown it very well on all sides. Put in a heavy pan (le Creuset) on a bed of onions. Pour the soup over along with some stock. Add 1/4C marsala or such. Sprinkle with the herbs.
Cover and roast @300* for 2+ hours (it needs to come up to temp and then cook).
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Old 10-18-2006, 05:47 PM   #12
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Today, I tried out the crockpot pork recipe I posted previously in this thread, with a couple of changes. I knew for sure I had some honey, but I couldn't find it, so I substituted brown sugar. I had a little "spill" with the soy sauce, getting about double the 2 tbls the recipe called for. It didn't make the cooking liquid too salty, but I thought it tasted a little too "soy", so I added a little more orange juice, sugar and catsup to round it out. If it ends up being to strong, I'll add a little chicken broth or water before I thicken the juices with cornstarch.
I quartered a large sweet potato, and cooked that along side the pork loin. All those slices need are a pat of butter and a fork.
Everything is out of the crockpot and standing now.
For another side dish, I have some lovely fresh snow peas that I think I'll add to a boxed rice mix along with some canned chinese vegetables. Then we can spoon the sauce on the sliced pork and the rice.

I'll let you know how it turns out.
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Old 10-18-2006, 06:03 PM   #13
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Lose the canned soup. That is SO Sandra Lee! Try this instead. You'll never regret it.

Caine's Chinese Dragon


3 ½ to 5 pound boneless pork loin
1/2 tsp salt
1/4 tsp ground pepper


Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbs tomato paste

1 Tbs Chili Garlic sauce
2 Tbs rice vinegar
2 Tbs firmly packed brown sugar
1 Tbs grated ginger
2 tsp five-spice powder


Garnish:
1 small green mango
1/3 cup crushed pineapple
2 tsp lemon juice
2 Tbs Pineapple vinegar
1/4 tsp crushed red pepper (optional)
1/2 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup chopped dry roasted unsalted peanuts

1. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.

2. Trim excess fat from loin, season with salt and pepper. Then place in a large plastic bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close with a twist tie. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.

3. Preheat oven to 350°F. Place the loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160°F. Allow loin to rest for 10 to 15 minutes, covered with foil, before slicing.

Slice thin and serve garnished with mango, pineapple, scallions, bell pepper, and peanuts.
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