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Old 05-06-2012, 10:45 PM   #1
CreamyGoodness
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Hey all... SWMBO picked up another boneless pork loin. It looks beautiful, but I've tried just about everything I usually do with pork to pork loins at this point.

Any favorite recipes you wouldnt mind sharing?

Thanks
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Old 05-07-2012, 12:12 AM   #2
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Pork loin is too lean for me so I would butterfly and pound until it was about 24" square. Stuff it with, spinach, basil, mushrooms, onions, hard boiled eggs, pine nuts and Romano cheese, or whatever you have on hand(braciole). Braise it in a pan with some white wine. Serve with your favorite pasta and a cream sauce

 
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Old 05-07-2012, 12:18 AM   #3
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Full loin? Like 10-15lbs?

Wrap the whole thing in bacon, coat heavily with your favorite barbecue rub, and smoke over Hickory until 135* - let rest at least ten minutes before slicing.

Optionally, inject with a lot of Guinness (or better, a homebrewed stout ) and let rest overnight before smoking.
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Old 05-07-2012, 12:19 AM   #4
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Marinade in orange juice + salt, pepper, paprika (maybe some curry powder if you feel adventurous)

Dry rub of salt, pepper, lotsa paprika (maybe some curry powder if you feel adventurous)

Grill the loin, simmer the marinade to make a sauce.

Serve with the sauce and fresh mint.
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Old 05-07-2012, 12:22 AM   #5
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Mix up some Caribbean Jerk seasoning. Slather the loin with maple syrup, then apply a heavy coat of the seasoning. Save a tablespoon or so of the seasoning.Smoke it low and slow, about 6 hours until it hits 135F, then wrap it in foil and let rest while you prepare some bacon and apple slaw.

Jullinne a few granny smith apples and add a tablespoon of real mayo and a dash of olive oil, mix well with a sprinkle of the jerk seasoning.

Fry the bacon as usual.

Once it's done, let it drain,
Slice the loin, then top with apple slaw and bacon.

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Old 05-07-2012, 12:24 AM   #6
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Not enough fat in pork loin for smoking. But that's just me...
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Old 05-07-2012, 12:35 AM   #7
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Pork loin is definitely one of those cuts that can get old after a while. I've done the following three things with it with good results, though.

Cut into chops, pound out, bread and fry to make schnitzel. Either eat it with a spritz of lemon for wiener schnitzel or with a mushroom bacon cream sauce for jaeger schnitzel. Serve with spaetzle, sauerkraut and some crusty rolls. Oh, and some good german beer.

Since pork loin is so lean and can be dry, I've found that brining it just like you would a turkey works very well. Try apple juice for the brine's base, along with aromatic spices.

And the brined pork at this link has also turned out well for me.
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Old 05-07-2012, 12:36 AM   #8
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Quote:
Originally Posted by arturo7 View Post
Not enough fat in pork loin for smoking. But that's just me...
I've had excellent results brining and smoking at 225*F. Pulling off the smoker when it hits 150*F.


 
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Old 05-07-2012, 12:45 AM   #9
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Try Kalua Pork. You will have to search for a recipe as the one I have is "ancient family secret" but recipes are out there.
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Old 05-07-2012, 12:55 AM   #10
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the best one i make is rolled pork loin, little tricky part is to cut it the way so you get one flat squareish piece of meat (use really sharp knife and work on it on the counter as you would unroll it cutting away slowly)
Then spread paste of your choice and making ( lots of choices here but i often make dark olives paste, briefly chop olives and fried with fine chopped onion butter or olive oil, seller stack add broth, wine or beer to liquify it a little, cool down and add some shredded cheese). After spreading thin layer (1/4-1/3 of thickens of meat) roll it back in, tie with some kitchen twine, when i grill it i use wrap some bacon on top, if in the oven sometimes i skip bacon and cover with aluminum foil, cook it to tem you prefer, i go for 140F or so.
Color of the paste plays a role when serving thats why black olives but i made it with spinach and some other ingredients, looks cool too

 
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