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Started By
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Smothered Pork Roast Question
Posted on 11/2/18 at 9:28 am
Posted on 11/2/18 at 9:28 am
So I'm a huge fan of Donald Link's recipe for pork roast using either a butt or shoulder. LINK
I have a really nice pork loin thawing for the weekend. Would that recipe work with a loin instead? My favorite thing about pork roast is how fork tender it is. Would I get the same effect slow cooking a loin?
I have a really nice pork loin thawing for the weekend. Would that recipe work with a loin instead? My favorite thing about pork roast is how fork tender it is. Would I get the same effect slow cooking a loin?
1
Posted on 11/2/18 at 9:51 am to oreeg
That’s going to be difficult with such a lean cut of pork. Supermarket pork is even leaner than it’s off the hoof counterpart.
America’s test kitchen butterflies pork loin by slicing it 3/4 the way through on either side, then pounding flat. They add brown butter, a dusting of both salt and sugar, and some fresh garlic. They retie the loin then tie with kitchen twine. That’s how they get a little fat in there. I assume you could inject one also.
America’s test kitchen butterflies pork loin by slicing it 3/4 the way through on either side, then pounding flat. They add brown butter, a dusting of both salt and sugar, and some fresh garlic. They retie the loin then tie with kitchen twine. That’s how they get a little fat in there. I assume you could inject one also.
Posted on 11/2/18 at 9:55 am to Btrtigerfan
So you think it would dry out and become too tough?
Posted on 11/2/18 at 9:59 am to oreeg
Just dont think that technique and recipe (which I love as well) would work with that cut of pork. Maybe if you larded it and shortened the cooking time significantly.
Posted on 11/2/18 at 10:03 am to BlackenedOut
Have any suggested recipes? I will most likely be using a pressure cooker. And my wife and I love to have lots of gravy for rice.
Posted on 11/2/18 at 10:42 am to oreeg
This is a pork loin, right? Not a tenderloin. Just want to make sure.
Personally, I'd wrap it in pork belly and make porchetta with it. Even if you dont have belly handy, you can still roast it in that manner (dry cure it in salt, red chile flake, some citrus, rosemary, etc...). I think it tends to come out better. Or braise it in milk (although as a braise would be better as above with a fattier cut).
Personally, I'd wrap it in pork belly and make porchetta with it. Even if you dont have belly handy, you can still roast it in that manner (dry cure it in salt, red chile flake, some citrus, rosemary, etc...). I think it tends to come out better. Or braise it in milk (although as a braise would be better as above with a fattier cut).
Posted on 11/2/18 at 10:44 am to oreeg
Yes.
You need something with fat. Pork loin should be medium rare at most, not smothered.
You need something with fat. Pork loin should be medium rare at most, not smothered.
Posted on 11/2/18 at 11:19 am to oreeg
quote:
my wife and I love to have lots of gravy for rice.
Good news. You can get there from here.
You have a pork loin thawed. Just slice into thick chops, season, flour and brown the well in oil on both sides. Remove. Brown some onions in the remaining oil, deglaze with some water or broth, season, and return chops. Cover and simmer for about 20 minutes. Make some rice.
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