Loin or tenderloin?

Tanya 93 said:

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How should I cook this if I pick one up?

Oven?
Crockpot?
Instant Pot?

Sear on the stove and wrap it for the bbq grill?

I am really trying to branch out on meats. I have made pork chops many times for Benny if the same seasonings and spraying it with apple juice works.

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Covered with herbs in a roasting pan is usually pretty easy and idiot proof (not calling you an idiot)

"Better hurry and cook it because will not have power soon" /Beto

Like whole porkloin?

Best option would be a low and slow smoke, but that's out.

Other options would be to cut into ~1" slices and treat like a pork chop; instant pot ~1lb chunk and treat it like a pot roast for pulled pork; or 1/2" slices that you hammer real thin and do a pork schnitzel with lemon and capers.

Its generally pretty lean, so marinades are your friend.

If you want a smoker, I would suggest a Pit Boss Pro Series. Less than $500 at Lowe's. It's a pellet smoker and does a great job.

Pork Loin is very versatile. It depends on the texture you want. Regardless of how you cook it, I would rub it first to infuse the flavor.

Good luck!

And to make this politics related, Biden is dumber than your average pig.

Tanya 93 said:

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How should I cook this if I pick one up?

Oven?
Crockpot?
Instant Pot?

Sear on the stove and wrap it for the bbq grill?

I am really trying to branch out on meats. I have made pork chops many times for Benny if the same seasonings and spraying it with apple juice works.

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Loin or tenderloin?

If tenderloin, see below. You WILL thank me later.

Thomas Keller's ad hoc Brined Pork Loin

Yes...that is Thomas Keller of the French Laundry...the guy with TWO 3 Michelin star restaurants.

BTW...I'll bet it would work with the loin, too, but you'd have to adjust cooking times...

American Hardwood said:

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Ask your favorite federal politician. They love pork.

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Saved the thread

Quote:

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Sear on the stove

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reduce heat, add a can of cream of mushroom soup, let it cook a few more minutes.

Delicious.

If you like Vietnamese food, it makes great banh mi meat. We just throw it in the freezer for a bit, then slice it thin and marinate it for a few hours then grill it a few minutes on each side until you get a little char. If you just google pork tenderloin banh mi recipe, you can find all kinds of marinade recipes. We've been able to make banh mi better than what we had in Vietnam this way.

For tenderloin, slice into 1/2" medallions and saut in butter until lightly browned. Remove the medallions and heat premium chutney in the pan with some fresh cracked black pepper and a little more butter on low heat until thick. Return medallions to pan to reheat and coat. Enjoy.

Grill them. They're great grilled.

Thanks guys for all the suggestions

I am trying very hard to feed this pork loving child when I don't know what to do.

Get a smoker.

Get dolled up
Go to bar
Pickup suitable male with smoker
?
Profit

Echo the Pit Boss pellet smoker recommendation. I haven't figured out a way to screw up anything on it .

Tanya 93 said:

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Thanks guys for all the suggestions

I am trying very hard to feed this pork loving child when I don't know what to do.

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Get a cheap pork shoulder and make pork chile verde in a pressure cooker or instant pot. Recipe on food board.


Or get a cheap smoker and teach him how to smoke the meat for you.

You can simulate indirect heat (ala slow cook smoking) with a charcoal grill by piling the charcoal to one side and cooking on the other. Also if you have a gas grill with individual burners, you may be able to do the same thing by turning one of the burners off. Not foolproof of course but could work.

https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe

Pork butt (shoulder) is more forgiving than pork loin, which can easily be overcooked and dry (especially when trying to reheat the next day). Made this several weeks ago and took what was left out of the freezer for dinner. Good for the freezing temps tonight. Highly recommend.

Take your pork loin and jelly roll it. Thin layer of olive oil, salt, black pepper, garlic powder, onion powder. At this point I usually will add brie cheese and occasionally sliced apples or mushrooms in there. Roll it back up, you're free to keep stuffing it as you please. Drizzle the top with more olive oil, rosemary, and season the top of the loin. Place it in a baking pan or cake pan in the oven at 400 to get a good crust on it. Very easy, very tasty, makes for a great impression dish for parties.

This is tenderloin done indirect on a Weber Kettle. Rub the whole thing with Gordon's Grub Rub, grill indirect with the vent over the meat. Football size pile of coals on the other side, with hickory chunks for smoke. Takes 1hr 15 mins for a 2-pack of tenderloins.

If I do a loin, I cut it into 1.5" chops and smoke for an hour the same way.

Cut them into chops and do this.

https://www.homesicktexan.com/2011/06/pork-chops-jalapeno-beer-brined.html

I'll cook pork tenderloin once every week or two. I start by patting it dry, removing the silver skin, then salting all over and leave in the fridge for 4 hours up to overnight. Sear all sides in a hot pan, then put into a ~400 F oven and cook to desired temp.

While it is cooking in the oven, I add some diced shallots to the pan until soft. Then add some chicken stock and deglaze the pan. Add a tablespoon or so of some type of jam/jelly, preferably fig or apricot but cherry is good, too. Also add a tablespoon of quality balsamic vinegar and a sprig or two of rosemary. Reduce it down until it sticks to the back of a spoon, then remove from heat and add a tablespoon of butter.

After the pork has rested, cut on the bias and serve with the pan sauce.

I've done this with loin. It needs a little fat though so maybe throw some rendered bacon in with it when you pull it.

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

I cut into 1.5 to 2 inch chops wrap in bacon, liberally sprinkle Fiesta brand pork rub and grill to 135 degrees. One of my wife's favorite meals.

Also wrap in bacon cover in raspberry chipotle sauce and cook in oven.

A whole pork loin I'd probably cut into pieces. A 6-8 inches off each end that I'd do as a roast and then cut chops to the thickness of your choosing from the center.

And for the love of all that is delicious, do not cook to 165. The loin is way too lean for this. 145 is safe for pork. 150ish will get rid of most of the pink while keeping it juicy.

Cut it down to a short portion like 6-10" long if you're dealing with an entire loin.

Pinwheel it from the side ala - https://cookthestory.com/how-to-stuff-pork-loin/

Season inside and outside with your favorite seasoning.

Stuff with a great boudin + a bit of pepper jack cheese or a good smoked gouda.

Roll it back up and tie it together with butchers twine.

Bake or smoke at 300f until it hits 150f internal.

Slice into serving sized portions and serve with a gravy if you want.

I smoked pork tenderloin just this weekend. about 200 degrees indirect, oak smoke.

Soaked in teriyaki and rubbed with brown sugar.

Can damn near cut it with a fork and its delicious!