Big's Roasted Pork Loin

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 14, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Roast Whole Pork Loin
    If you're a smart shopper you can get great deals on the per pound price of whole pork loins. Safeway and other big market chains (Costco also) sell the WHOLE loin in a cryovac bag at a great price. I frequently get 13 lb. whole loins on sale at Safeway for less than $20.00. I just break it down into three portions, bag and freeze two for later use and cook off one for now. Here's a couple of preparation ideas. I'll include some examples of great marinades but I am sure you can create you own or use your favorite bottled sauce or marinade.

    As with any food item preparation is key - here's a simple trick to make the roast look great and cook better. Take the piece of loin and place it fatcap side UP, with a paring knife or slicer cut about 1/4 deep slices into the fat cap at a diagonal - down the length of the roast. Now turn the roast around 180 degrees and repeat. You end up with a nice criss cross pattern cut into the roast... Now season the meat well on both sides with garlic salt, fresh cracked black pepper and a liberal dusting of Herbs de Provance. Place in a large freezer bag and then use one of these marinades OR one of your own (can be bottled).


    Mis en place:
    2 tangerines (quartered, skin ON)
    8-10 cloves of garlic, crushed
    1 1/2 inch fresh ginger, peeled and sliced
    1/2 cup Hoisin Sauce
    1/2 cup Plum Sauce


    Place all ingredients in blender and puree at high speed about 2 minutes. Pour into freezer bag with roast, fold over bag to remove all air, seal and refrigerate for at least 6 hours. Remove meat from refrigerator 1 hour prior to roasting. Preheat oven to 450 and cut up some old vegetable to place on bottom of roasting pan to act as a raft to cook the roast on. Remove roast from freezer bag, then pat on excess marinade onto the length of roast so it amply applied to meat. Roast at 450 until internal temperature of roast is 140 - remember when you remove a roast from the oven the EXTERNAL temp. of the meat is higher and while the meat is RESTING that external heat will radiate into the center of the roast and take the finished temp of the inside of the roast UP about another 7-10 degrees. So taking it out at 140 it will come out cooked about 150, or slightly rare and moist...

    Serve with scalloped potatoes or your favorite rice dish. Have a bowl of applesauce or chutney on the table to serve along with the meat. ENJOY !!


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  2. charmed one

    charmed one Show Me State Gal

    That looks really good BM&N! I love pork..it's my favorite meat!![​IMG]
     
  3. The Chicken Lady

    The Chicken Lady Moderator Staff Member

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    I love the tip about cutting into the fat... It looks LOVELY.

    Yes, please, post your marinades...I looooove marinades and sauces. [​IMG]
     
  4. cmcgoun

    cmcgoun Chillin' With My Peeps

    That looks great, I love the cross cuts into the top, such great presentation!
     
  5. Scraps

    Scraps Chillin' With My Peeps

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    End of a dirt road...
    That's gonna be on the menu at my house for Friday night...sounds yummy!!!
     
  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Someone asked for a marinade, well here is a HOME MADE CURRY POWDER that is to die for, it's not that hard to make and is a wonderful RUB for a pork loin, or a ham you will bake yourself (our favorite).

    https://www.backyardchickens.com/forum/viewtopic.php?id=164468

    I will be contacting an old chef instructor friend of mine to see if I can list a bunch of marinades he gifted me recipes for, they were things he created while affiliated with Sutter Wines and these were give aways at retail wine displays... But just the same I will ask first, Chef Herve is a great guy.
     
  7. Gumdrops

    Gumdrops Out Of The Brooder

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    My favorite martnade for pork is lime juice and lots of garlic yummmm
     
  8. funkychicken

    funkychicken Chillin' With My Peeps

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    I love pork loin...I do a dry rub with salt,pepper,Tex-joy(seasoned salt)paprika,garlic,sugar and what ever else I happen to grab out of the spice rack...let it marinate covered as long as possible in the fridge(overnight is best) then before putting on the grill I slather on honey mustard salad dressing....serve with roasted sweet potatos and a salad and you have quite a meal!!
     
  9. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Bumping this really old thread too.
     
  10. Dar

    Dar Overrun With Chickens

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    book marking this thread [​IMG]
     

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