Pork loin Done Two Ways

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Executive Chef
Oct 7, 2009
San Diego CA
Took a pork loin out of the freezer, thawed it out, sliced 4 cutlets from it and pounded them real thin.

Seasoned the rest of the loin and seasoned it with Penzey's 33rd and Galena rub and Lawry's salt. Cooked it till 145 internal. I'm gonna let it rest overnight in the fridge and slice it up for sandwiches tomorrow.

My first ever attempt at homemade mac and cheese. Yes I am pathetic but I do really like the blue box mac and cheese. Turned out really good and my Wife really loved it.

Mixed veggies done in the wok seasoned with Slap ya Mama Cajun Seasoning.

Coated the pounded out cutlets and coated them in some Panko crumbs, seasoned with the same seasonings as the loin roast and gave them a quick fry.


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