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re: Give me your best pork loin recipe.
Posted on 4/14/15 at 3:29 pm to GREENHEAD22
Posted on 4/14/15 at 3:29 pm to GREENHEAD22
I feel like I am the only one that really does not like pork loin. Might as well be chicken breast to me.
0
Posted on 4/14/15 at 3:57 pm to GREENHEAD22
Pork Loin
My wife is making this tonight. It's pretty damn good if you don't have time to smoke or brine.
My wife is making this tonight. It's pretty damn good if you don't have time to smoke or brine.
Posted on 4/14/15 at 4:04 pm to El Segundo Guy
I brine 6-8 hours, then rub, then smoke for about 2.5-3 hours. The last hour wrap in foil with orange juice and more rub. It will be the juiciest loin you have ever cooked.
Posted on 4/14/15 at 4:46 pm to GREENHEAD22
Inject creole butter, brown all sides . Rub made of red wine vinegar ,creole mustard. Honey. Oven on rack till 145 degrees. Perfect every time
This post was edited on 4/14/15 at 4:50 pm
Posted on 4/14/15 at 4:53 pm to rilesrick
Oven on rack?
Posted on 4/14/15 at 5:39 pm to Triggerr
quote:
LINK
Sorry couldn't resist
Trigger, I was going to post the same link but you beat me to it. Every time some one says "loin" I think of "pork loin......LAWN.....loin!" from that "Family Feud" episode.
Posted on 4/14/15 at 5:58 pm to GREENHEAD22
Inject it with Tony's
quote:
place on smoker in a shallow pan, and smoke on smoker at 200 with pecan or apple wood until internal temp reaches 165.
Posted on 4/14/15 at 6:34 pm to TigerOnThe Hill
Did anyone else catch this " Lon... LAWN... Lon L-I-O-N Lon"
Posted on 4/14/15 at 6:38 pm to rilesrick
Its been put off until tomorrow and with the shitty weather I am prob going to do it in the oven. Care to elaborate a Lil more on your?
May do it on the pit but it will be a gas pit. I will have time to brine it now, never done one. Its 5.5 lbs, what would yal recommend and how long?
Store bought, not wild.
May do it on the pit but it will be a gas pit. I will have time to brine it now, never done one. Its 5.5 lbs, what would yal recommend and how long?
Store bought, not wild.
This post was edited on 4/14/15 at 6:44 pm
Posted on 4/14/15 at 6:42 pm to GREENHEAD22
Rub down with butter and minced garlic.
Coat in Old Bay rub (or regular if you don't have the rub).
Wrap in aluminum foil and place in the oven (you can also put it in a baking pan or dish with cabbage, greens, onions, squash, zucchini, etc.).
Cook until done.
Coat in Old Bay rub (or regular if you don't have the rub).
Wrap in aluminum foil and place in the oven (you can also put it in a baking pan or dish with cabbage, greens, onions, squash, zucchini, etc.).
Cook until done.
Posted on 4/14/15 at 6:57 pm to GREENHEAD22
spiral cut then stuff with mixture of fresh minced garlic, Parmesan,Italian bread crumbs and fine chopped artichoke hearts(add some spinach if you'd like)use a little Extra Virgin Olive Oil to hold the mixture together(like a paste)
then make the best homemade red gravy you know how...
note:if you don't have the time, use a couple jars of your favorite sauce(not as good)bertoli makes a good organic garlic basil that sams club sells if you must take a short cut.
put in an oblong crock pot and slow cook for a few hours...
We are talking about a pork loin and not the tenderloin correct?
edited... forgot the Parmesan and olive oil
then make the best homemade red gravy you know how...
note:if you don't have the time, use a couple jars of your favorite sauce(not as good)bertoli makes a good organic garlic basil that sams club sells if you must take a short cut.
put in an oblong crock pot and slow cook for a few hours...
We are talking about a pork loin and not the tenderloin correct?
edited... forgot the Parmesan and olive oil
This post was edited on 4/14/15 at 7:10 pm
Posted on 4/14/15 at 7:06 pm to Pepperidge
Yes a pork loin.
Posted on 4/14/15 at 7:11 pm to GREENHEAD22
It depends on the salinity. Cup of salt cup of sugar in half gallon of water. Heat to dissolve then add ice to cool off you want it between 3/4-1 gallon. 6-7 hours wouldn't go longer than 8.
Posted on 4/14/15 at 7:16 pm to GREENHEAD22
It's just as I said I really like the creole butter marinade. Then salt pepper then brown good on all sides. Then I make a paste w RWV ,creole mustard and a little honey. Rub it all over top. I have a rack and pan thingy that keeps it up out of the juices . Wireless thermo to 145 for 5 lbs maybe an hour or less at 375. Super juicy with nice crust. Good luck
Posted on 4/14/15 at 7:22 pm to rilesrick
Gonna give it a shot, appreciate it.
Posted on 4/14/15 at 8:17 pm to Triggerr
quote:
Give me your best pork loin recipe. LINK Sorry couldn't resist
This was the first thing I thought if when I saw this thread.
Posted on 4/14/15 at 8:41 pm to GREENHEAD22
Butterfly it and stuff it with a spinach dip, roll and wrap in bacon and grill.
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