Pork Roast

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LindaZ

Senior Cook
Joined
Nov 28, 2010
Messages
313
Location
Lexington, SC
I get really nice pork loin roast at Sam's Club. It's big enough to cut it into three pieces and I get three nice meals out of it. No preservatives/flavorings etc, just plain meat. I cook mine with some dry onion soup mix, wrap it in foil and let it cook until done. Comes out nice, tender and I have gravy. Overcooking can make a loin dry since there's not much fat.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
12,968
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!

:-pBarbara

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

Did somebody say bacon?
View attachment 9622

No pictures of a pork butt, PF... not that isn't already cooked or pulled.
I wonder what's up with that? :huh:
:LOL:
Stop Stop!! I am going to PMSL!!
 

AnnieDrews

Senior Cook
Joined
Dec 27, 2010
Messages
409
Location
Oklahoma
Pacanis-That pic of the pork wrapped in bacon should be illegal!!:wacko:

I made the pork roast today. The recipe called for the pork loin (I'm sure they intended a "clean", unaltered loin). I rinsed and dried mine to get as much of the "seasoning" (I use that word very lightly here) and patted it dry. The recipe called for a seasoning rub of: garlic powder, oregano, cumin, coriander, thyme and salt. I had everything except coriander so I substituted with a Lemon/Herb blend I had. Then brown all sides in garlic infused olive oil. Bake for 20 min. (I checked w/ thermometer and it wasn't done so I added 10 min.) It came out very, very juicy and flavorful. If anything it was a little too salty....no doubt from the seasoning/preservative junk they put in it. Also maybe a little too "thyme-ey". Overall, though, not too bad. I had made a pot of green beans cooked w/ salt pork and new potatoes.Served w/ french bread.

Here is how it all looked:
img_960053_0_87b1f0ff5eb6c8c062ba1f67b28c02dd.jpg

img_960053_1_5635487442d3e65c3de4ffbdd77617f5.jpg

img_960053_2_9269db392903e08e42145104b598d1ce.jpg
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,388
Location
near Montreal, Quebec
That looks delicious. I agree, the excess salt is undoubtedly from the stuff they put on at the store or factory.
 

pacanis

Chef Extraordinaire
Joined
Feb 11, 2007
Messages
18,750
Location
NW PA
That looks delicious alright. Nice and juicy. Cooked perfectly for me.
 

pacanis

Chef Extraordinaire
Joined
Feb 11, 2007
Messages
18,750
Location
NW PA
Me too, Annie. I like my pork white, not pink. I always shoot for 160ish. And you can see from your pic that if you cook it right, it's still juicy.
If you are not opposed to opening a can to help with dinner, this recipe is simply awesome. I've made this a few times and the gravy tastes like gravy, not like condensed soup, so don't let the soup throw you.
http://www.discusscooking.com/forums/f49/melt-in-your-mouth-pork-loin-39428.html
 

Zhizara

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Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Thanks for the link Pacanis. I like to use cream soups as a base for gravy. This would be wonderful. Copies, pasted and printed.
 

AnnieDrews

Senior Cook
Joined
Dec 27, 2010
Messages
409
Location
Oklahoma
Pacanis-That recipe looks like something my fiance would LOVE. Add some mashed potatoes and he would be orbiting the moon! I, however, have an aversion to Cream of Mushroom....and Onion Soup for that matter. I would probably adapt it and used Cream of Chicken (they don't make a Cream of Pork, do they?;)) or Celery...not sure on the Onion Soup....maybe boullion.
 

Hungry

Senior Cook
Joined
Nov 1, 2004
Messages
320
Location
USA, Nevada and California
I have quit doing the Pork Loin.
The Boston Butt or Shoulder roast much more favorable.
Also use this for pulled pork sandwiches.
No fancy sauces. With all the BBQ sauces on the shelf I don't have to worry with making a sauce.
I prefer the Bull's Eye original, with KFC Cold Slaw.
Pretty close to the BBQ pork sandwich I grew up with in Virginia.
 
Last edited:

AnnieDrews

Senior Cook
Joined
Dec 27, 2010
Messages
409
Location
Oklahoma
I have quit doing the Pork Loin.
The Boston Butt or Shoulder roast much more favorable.
Also use this for pulled pork sandwiches.
No fancy sauces. With all the BBQ sauces on the shelf I don't have to worry with making a sauce.
I prefer the Bull's Eye original, with KFC Cold Slaw.
Pretty close to the BBQ pork sandwich I grew up with in Virginia.

Yes, I use a store-bought sauce myself. I don't like them too sweet though. I try to buy something labeled "hickory" or similar. I also put Liquid Smoke in it while it is cooking in the crock pot, before adding the sauce after shredding. When I was a kid we always put the slaw ON the sandwich with the BBQ....yum! I still do it like that a lot.
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
I did a pork loin tonight for dinner. I brined it first, then sprinkled it with lemon pepper and some montreal steak spice. I roasted it at 350 for an hour. It was AWESOME.
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Pacanis-That recipe looks like something my fiance would LOVE. Add some mashed potatoes and he would be orbiting the moon! I, however, have an aversion to Cream of Mushroom....and Onion Soup for that matter. I would probably adapt it and used Cream of Chicken (they don't make a Cream of Pork, do they?;)) or Celery...not sure on the Onion Soup....maybe boullion.

You would probably like the cream of celery better with a pork loin, just from personal experience.
 

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