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Started By
Message
Pork Loin and similar meats in skillet then oven
Posted on 8/27/14 at 3:17 pm
Posted on 8/27/14 at 3:17 pm
The way I cook a Pork Loin is to rub it down with a top secret rub and let it sit for a few hours. (I'll normally rub one out in the morning so it's ready when I'm back from work). When I get home from work I brown all sides in the skillet, pour water in the skillet, cover the skillet with foil and cook on 350 for about 35 minutes. After removing the pork I'll add some corn starch and make a really tasty gravy to go with mashed potatoes or rice.
Anyways, it is a very simple and easy to make dish and is surprisingly good. I'm wondering what other meats I might be able to try this technique with, and if any of you have any recipes for interesting gravies as well.
Anyways, it is a very simple and easy to make dish and is surprisingly good. I'm wondering what other meats I might be able to try this technique with, and if any of you have any recipes for interesting gravies as well.
7
Posted on 8/27/14 at 3:21 pm to vuvuzela
You're braising the pork loin, which I do all the time in my dutch oven and which you can do with tons of different meats. Replace the water in your skillet with white wine or a dry cider and you've got yourself an even better gravy. Add in carrots, onions, and cubed potatoes to your skillet/dutch oven and you've got a nice one-pot meal.
Posted on 8/27/14 at 3:25 pm to vuvuzela
I'm curious as to why you don't just use a lid. You're 'top secret rub' can GFItself.
Posted on 8/27/14 at 3:56 pm to vuvuzela
quote:
I brown all sides in the skillet, pour water in the skillet, cover the skillet with foil
Yeah, this is what a dutch oven is for...
Posted on 8/27/14 at 4:02 pm to KosmoCramer
When I braise, I do the whole thing on the stovetop and skip the oven. I dunno why...that's just how I do it. If I do it in the oven, I skip the stovetop browning step and roast at a higher temp (say 425) so that the exterior browns & it cooks fairly quickly.
Posted on 8/27/14 at 4:04 pm to hungryone
How do you sear and braise at the same time? 
It sounds to me like you're trying to make an easier process less functional by cutting corners.
Braising is one of the easiest ways to cook meat and is very forgiving.
But to each his own.
It sounds to me like you're trying to make an easier process less functional by cutting corners.
Braising is one of the easiest ways to cook meat and is very forgiving.
But to each his own.
Posted on 8/27/14 at 4:06 pm to vuvuzela
this thread is full of fail
Posted on 8/27/14 at 4:09 pm to Caplewood
Care to elaborate, Chef?
Posted on 8/27/14 at 4:20 pm to KosmoCramer
quote:
Care to elaborate, Chef?
Yeah, I'm not a fan of people saying something like "you're wrong" and then bailing before telling someone why they're wrong. Poor form.
Posted on 8/27/14 at 4:21 pm to BottomlandBrew
You must not know Caplewood's style.
Posted on 8/27/14 at 6:36 pm to vuvuzela
quote:
(I'll normally rub one out in the morning
Same here
:rimshot:
Posted on 8/27/14 at 7:39 pm to vuvuzela
Is it tender when done? 35 minutes seems like a short amount of time to cook it to its proper tenderness
Posted on 8/27/14 at 11:50 pm to vuvuzela
We share recipes here. Nothing is top secret. What's the rub recipe?
Posted on 8/28/14 at 12:05 am to Gris Gris
quote:
We share recipes here. Nothing is top secret. What's the rub recipe?
Zero respect for privacy
This man is basically Freddy from House of Cards and here you are asking for what makes him famous. You should be ashamed, GG
Posted on 8/28/14 at 12:40 am to Matisyeezy
WTH
Posted on 8/28/14 at 12:49 am to Gris Gris
Teasing. Relax.
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