Okay.
How about this for a change? I'm not here to give you a recipe, i'd like YOU to help me find a good recipe for what to do with the giant pork loin i have sitting in my freezer.
I promise, this isn't a gimmick or anything. I honestly don't know what I'm going to do with it. I don't normally buy huge chunks of meat because I cook for one (=sad little me). I bought this pork on a whim the other day, and now I don't know what to do with it.
So, in the comments section of this post, if you have a good idea for what I can do with a giant block of pork loin, please leave a recipe there for me. Thanks!
Love,
Sunny
Some previews for upcoming recipes: Quick Quesadillas!
Goat Cheese and Chicken Couscous
Stay tuned, and leave me those pork recipes!! :D
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ReplyDeleteGarlic-Herb Roasted Pork Loin...(drool)
ReplyDeleteIt's very easy!
p.s. and it's healthy!
Okay here we go!
Ingredients:
3 pound(s) lean pork loin,
3 large garlic clove(s), cut into thin slivers
2 Tbsp rosemary,
2 Tbsp thyme,
1 Tbsp olive oil
1 tsp table salt
1/2 tsp black pepper,
2 cup(s) unsweetened applesauce
2 medium pear(s), ripe, peeled, cored and diced
1/4 cup(s) chives,
Instructions:
Preheat oven to 400ºF. With a knife, poke about 24 slits into pork; insert garlic slivers into slits.
In small bowl, combine rosemary, thyme, oil, salt and pepper; rub mixture all over pork, pushing some of mixture into slits.
(If you want really moist meat, brine it first overnight in the fridge. You could do just one gallon of water and a cup of salt if you want. I like to do 1/2 gallon of water, 1/2 gallon of veg. stock, 1/2 cup of salt & 1/2 cup of brown sugar)
Line a large roasting pan with heavy-duty aluminum foil (for easy clean-up). Place pork on a rack in prepared pan; roast, uncovered, until a meat thermometer inserted in center of pork registers 160ºF, about 1 hour.
(since I don't have a roasting pan... i cheat by using one of my cookie cooling racks as my rack inside a baking dish)
Meanwhile, in a medium bowl, combine applesauce, pears and chives.
Transfer pork to a cutting board and let stand for 15 minutes before slicing. Slice pork and arrange on a serving platter; spoon any pan drippings over pork. Serve applesauce in a small bowl on the side.
*You can add what you want to the applesauce to give it a little extra... I add some all spice and nutmeg :)
Hope you like!
*I like to serve this with some steamed veggies... yum! or maybe a salad and a sweet potato :) mmm
My family uses pork loin to make kebabs. There’s not actually any written recipe for this, and when we make it we tend to use many many pounds of meat, but I’ll make a stab at the ingredient amounts for, say, one pound of meat, then you can scale as needed. So you may want to experiment with the amounts of the seasonings until you get the flavor you want.
ReplyDeleteIngredients (4 servings):
-1 lb pork loin
-2 tsp dried oregano
-1 tsp granulated garlic
-1/2 tsp Accent (optional – can also substitute a dash or two of soy sauce)
-1 tsp vegetable oil (optional)
-1 Tbsp vegetable oil
-S&P
-1/3 c lemon juice, fresh or bottled
The basic process is:
1. Cube meat
2. Season meat
3. Let marinate overnight
4. Skewer meat
5. Grill meat (spray, spray, spray!)
6. Finish in oven if desired
7. Yum. I suggest a green salad and Greek tomato rice/pilaf/orzo to go with.
1. Cut up your meat into about 1-inch cubes.
2. Now you want to get your seasonings onto your meat so it can marinate. You may need a little liquid to get them to stick, so if you’re using soy sauce, instead of accent, splash it directly on the meat now, otherwise drizzle about a tsp. of vegetable oil on the meat, then mix it up with your hands. Now sprinkle all the seasonings over the meat (oregano, garlic powder, accent, salt and pepper to taste), mixing with your hands to get all the meat well coated with all the seasonings.
3. Then you want to marinate the meat in this mixture overnight (or for as long as possible that day before you cook – even if you can only spare an hour, it will help). I highly suggest marinating in ziploc bags, both to cut down on mess, and to somewhat prevent your whole fridge smelling like garlic later.
4. Thread the meat onto skewers (if you’re using thin wood skewers and you’re going to grill over flame make sure you pre-soak the skewers). Mix one Tbsp. of vegetable oil with the lemon juice (in a spray bottle if you have one).
5. Grill, spraying or brushing frequently with lemon juice mixture and turning occasionally. The absolute worst thing you can do to these kebabs is overcook them, so keep a close eye on them.
6. If you’re going to cook in batches, either because you have a lot of meat, or because you’re cooking on a little George Foreman I suggest browning them well on the GF/grill, while spraying/brushing, until they’re maybe just undercooked, then putting in a tightly covered pan in a 350 F degree oven or roaster with a little of the lemon juice mixture to finish off. If you’re going to use this grill-in-batches-and-finish-in-oven method, I would try to make each batch closer and closer to done and the last batch totally done on the grill so that they all finish at the same time. On the other hand, if you’re cooking all of them completely done on the grill/GF, and just keeping them warm till they’re all done, set the oven/roaster at 200 F degrees instead of 350, and still make sure to add a little of the lemon juice mixture and cover tightly to keep them moist.
OHHHHHHHHHH ladies thank you so much for these mouthwatering recipes!!! I'll try them both for SURE! Now i gotta go get me some more pork so i can try both recipes!
ReplyDelete