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Pork Loin Recipes
Posted on 5/5/13 at 8:46 pm
Posted on 5/5/13 at 8:46 pm
Anyone got some good pork loin recipes? Looking for some on the grill and in the oven.
Posted on 5/7/13 at 8:12 pm to Clark W Griswold
I like to make something I call Boudin Chicken (because when the kids were little, they only wanted to eat chicken). I butterfly a pork loin Butterfly Link, season both sides with Tony's, stuff with smoked boudin (here in Lake Charles from the Market Basket on Nelson), roll it and tie it up, then cook on grill for 1 1/2 to 2 hours (until internal temp of 140). It also does good in the oven.
Posted on 5/7/13 at 8:50 pm to Clark W Griswold
Butterfly, season with rub( I use Big Bob Gibson) layer with Trappey's sweet and hot jalapeño peppers. Wrap with good bacon, grill to perfection. Good stuff
Posted on 5/7/13 at 9:11 pm to Clark W Griswold
Grill: Rub with your favorite blend, wrap in bacon. Cut slices as wide as the bacon. Grill to done, sprinkle brown sugar over the slices before taking off and wait on the caramelization.
Oven, almost the same, except put the brown sugar in with the rub, under the bacon.
Favorite way to make it is to slice in 3/4 - 1 inch slices. Season with salt, pepper, and garlic. Toss in flour and fry in peanut oil until done. Remove from heat. Pour off most of the oil, except about 1/4 cup. Add flour back to oil, and brown until you get a good roux. Add flour to make enough gravy to cover the pork. Pour in buttermilk, a little at the time until you have enough to make a gravy and then stir, stir, stir. Plate the pork over rice, then cover with the gravy.
Oven, almost the same, except put the brown sugar in with the rub, under the bacon.
Favorite way to make it is to slice in 3/4 - 1 inch slices. Season with salt, pepper, and garlic. Toss in flour and fry in peanut oil until done. Remove from heat. Pour off most of the oil, except about 1/4 cup. Add flour back to oil, and brown until you get a good roux. Add flour to make enough gravy to cover the pork. Pour in buttermilk, a little at the time until you have enough to make a gravy and then stir, stir, stir. Plate the pork over rice, then cover with the gravy.
Posted on 5/7/13 at 9:18 pm to LC_Que
quote:
I like to make something I call Boudin Chicken (because when the kids were little, they only wanted to eat chicken). I butterfly a pork loin Butterfly Link, season both sides with Tony's, stuff with smoked boudin (here in Lake Charles from the Market Basket on Nelson), roll it and tie it up, then cook on grill for 1 1/2 to 2 hours (until internal temp of 140). It also does good in the oven.
I do something similar but add smoked sausage in the boudin mix.
OP, you need to check out htown's stuffed tenderloin thread. Made it a couple weeks ago and everyone loved it.
Posted on 5/7/13 at 9:19 pm to Clark W Griswold
Marinate in some raspberry vinaigrette salad dressing is a simple approach. Grilling to 140F doesn't take long, and basting with the marinade will provide a glaze-like exterior.
Posted on 5/7/13 at 9:22 pm to Clark W Griswold
Posted on 5/7/13 at 9:22 pm to LC_Que
I do something similar, except I stuff with sauted onions, peppers, portabella and garlic. Slice and top with an herb gravy made with drippings, yum.
Posted on 5/7/13 at 9:24 pm to Coater
quote:
this was posted around Easter and looked like something i want to try at some point
Coater, I bought a huge loin at Sam's and made two of these for the NFL draft. They are freaking awesome. Only problem I ran into was the bacon not wrapping all the way around because the loin was so big, but it still came out beautiful. I advise you to try it.
Posted on 5/7/13 at 9:35 pm to AmosMosesAndTwins
quote:
I advise you to try it
thanks. i will try it.
Posted on 5/7/13 at 10:52 pm to Coater
Inject it with favorite injection juice....drop in Turkey fryer 350 for 7minutes lb....take out wrap in foil and let sit for 15 minutes
Posted on 5/8/13 at 8:26 am to Clark W Griswold
Slice it thin and make Grillades.
Posted on 5/8/13 at 8:47 am to Clark W Griswold
Thanks for the ideas. I marinaded it all day long, rolled it in a dry rub, then basted it with a honey BBQ glaze on the grill. It was amazing. Having leftovers today as a sandwich and I can't wait.
Posted on 5/8/13 at 11:03 am to Clark W Griswold
Butterfly the loin, pound it out a little, spread some sautéed spinach, mushrooms, onions, garlic, & goat cheese on it, roll it up, wrap with bacon. Bake covered at about 420 for about an hour, uncover & bake for about 30-45 minutes until bacon is crispy.
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