Pork Roast

[AnnieDrews]

I've been wanting to make a roasted pork loin. I've never made one and found a recipe that I thought looked yummy.

Went to the local grocery store (Homeland) and all I could find was the pre-packaged Hormel "Original" Extra Lean Pork Center Cut Loin Filet. It has a note: "Containing up to thirty percent of a patented flavoring solution** coated with sauce***. They also had them in other flavors, but I want to flavor it myself.

**Solution Ingredients: Pork broth, Potassium Lactate, partially hydrogenated soybean oil, cornstarch, sodium phosphates, sodium bicarbonate, salt, autolyzed yeast, sodium diacetate.

***Sauce Ingredients: Water, cornstarch, xanthan gum.

Sounds like a bunch of unnecessary crap to me. I really just wanted a plain old untouched pork roast. All I could find otherwise was a large roast like you would use for pulled pork, etc. Should I have asked the butcher? What do you buy when you want a nice roasted pork loin?

 

[pacanis]

I buy a pork loin. I've seen those tenderloins and hear they are good, but haven't tried one yet. I buy the whole loin and cut it into chops, saving a couple nice pieces for roasts. I would have asked the butcher or someone if you couldn't find a plain loin roast.

 

[Andy M.]

If your supermarket doesn't carry plain pork loins, demand they start or go elsewhere. The same goes for tenderloins. The marinated/treated pieces force you to pay pork prices for marinades and sauces.

 

[AnnieDrews]

I'll be sure and talk to the butcher. This time I think I will just rinse it real well with water and pat it dry before putting the spice rub mixture on it.

 

[Barbara L]

Someone gave us one of the flavored ones that you mentioned. It was so salty and the marinade overpowered the flavor of the meat.

Barbara

 

[AnnieDrews]

Someone gave us one of the flavored ones that you mentioned. It was so salty and the marinade overpowered the flavor of the meat.

Barbara

I'll let you all know how it turns out. I'll be making it Sunday or Monday.

 

[taxlady]

I'll let you all know how it turns out. I'll be making it Sunday or Monday.

You could think of it as corned and give it a good rinse or soak before you cook it.

I usually get the whole loin at Costco. Just like Pacanis, I section it into pieces for roasts and stuff and stick most of it in the freezer. I use it for all kinds of stuff including chops, schnitzel, a Danish cold cut called Rullepølse, and other odd Danish food

 

[potsnpanties]

"Containing up to thirty percent of a patented flavoring solution** coated with sauce***.

**Solution Ingredients: Pork broth, Potassium Lactate, partially hydrogenated soybean oil, cornstarch, sodium phosphates, sodium bicarbonate, salt, autolyzed yeast, sodium diacetate.

***Sauce Ingredients: Water, cornstarch, xanthan gum.

That made me snort. And snicker a little. Perhaps it's my cynicism that finds it extremely amusing that they throw the term patented in there to cover what is, basically, the same awful concoction a lot of those flavored products use (perhaps that's why it's not claimed to be theirs and only 30% at most?). The sauce I have to ask though... seriously? Was that honestly all that was in it ingredients wise or was this simply leaving out the actual flavorings from the listing?

I can't help but think of Homer Simpson when he created his Spine-O-Cylinder and kept babbling "Patent pending, patent pending, patent pending" at people after mentioning it. Or perhaps I watch too many cartoons .

 

[AnnieDrews]

Yeah, Potsnpanties, I don't think it is supposed to be a flavoring....maybe just a "flavor enhancer". Kind of wish I hadn't bought it now. We'll see...

 

[potsnpanties]

Flavor enhancer sounds more likely considering what xanthan gum really is.

But! Don't wish you hadn't bought it (as much as it is annoying), take it as a challenge (you know the whole proverbial "If Life gives you lemons, squirt them in its eyes and steal its wallet" deal). As Taxlady said, rinsing and soaking it is definitely an option. It would give you a better chance of having the meat at its closest non-altered raw state than before.

 

[taxlady]

You know, before rinsing off any of the flavouring and sauce, why not cut off a small piece and fry it. They you could taste what that stuff is like.

 

[luvs]

i got a pre-seasoned 1 & that went into the trash. shudder. i got a double refund, though. i wasn't arguing that w/ them!

 

[pacanis]

Gratuitous pics of a pork loin

 

[AnnieDrews]

Smart a**!! LOL!

 

[pacanis]

Smart a**!! LOL!

 

[spork]

I did a half loin roast this evening. A simple napolitan with pungent sage and garlic on a bed of potatoes, carrots and brussel sprouts. I've never tried the Hormel. Their preservatives scare me a bit. Let us know how it turns out, AnnieD.

 

[PrincessFiona60]

Gratuitous pics of a pork loin

Now you are a purveyor of..."Pork Porn?"

Got any pictures of a pork butt?

 

[Barbara L]

Now you are a purveyor of..."Pork Porn?"

Got any pictures of a pork butt?

You laugh, but this is the truth--The language in our home was so squeaky-clean that when my mom asked the butcher for pork butt, I almost passed out! I had never heard her use the word butt!

Barbara

 

[PrincessFiona60]

You laugh, but this is the truth--The language in our home was so squeaky-clean that when my mom asked the butcher for pork butt, I almost passed out! I had never heard her use the word butt!

Barbara

But, but...I didn't say..."bacon!"

 

[pacanis]

Did somebody say bacon?


No pictures of a pork butt, PF... not that isn't already cooked or pulled.
I wonder what's up with that?