Pork Loin: What Else To Do With It???

[Jerry]

Beside beating it with a hammer and panneing it for "parmesan".

I got a whole boneless loin at Sams today and am looking for some variations...for a dinner for two.

She doesn't like it cooked whole because it gets "tough"...even when I cook it med/rare.

[Low-N-Slow]

A whole boneless pork loin would be more like dinner for 22. Are you planning on freezing the rest, or maye you have pork tenderloin instead?

See your edit. How big of a piece do you plan to cook?

[Turbodog]

Wow, there are so many uses for a pork loin.

Try taking a section of it and cutting into small pieces. Season and pan sear. Remove from pan. Add chopped onion and green and red bell pepper (and maybe some carrot) and cook down somewhat. Add chopped (fresh) garlic, then some chicken stock. Reduce a bit and add a jar of Thai peanut sauce. Cook to desired contistency. Serve over good white rice (jasmine, basmatti, etc.). Very good!

[Shannon]

Slice into 'chops', season with salt, pepper, garlic and brown well on both sides (to a pretty dark golden brown).

Remove from skillet, add diced onions, peppers, and fresh minced garlic. Stir around until the onions start to carmelize. Deglaze with chicken stock (or whatever stock you have). Add stock to make a decent gravy.

Return the meat to the pan, and let simmer for a few minutes. Add a pinch of ground clove (it doesn't take much, ground clove is strong), and some sugar (I just pour it in - I think a tablespoon maybe?). Thicken the gravy/sauce with cornstarch and water.

Serve over rice. It's a very different gravy. Has the sweet/salty component and the clove goes well with the pork.

My husband made this up one night probably 15 years ago and it has been in our regular rotation since. Served it to many guests in our home and they always love it.

[EatinAintCheatin]

I faced this "problem" last night. I cut 4 medallions about 1/4" thick, then julienned them with all the veggies from the recent parade (carrots, cabbage, onions, celery). Also added some mushrooms and deglazed with good soy sauce and toasted sesame oil. Then added a little beef broth and tightened with a pinch of corn starch (yeah, I know it's cheating).

You can serve it like moo shoo pork (if you have pancakes and plum sauce) or over rice or pasta.

[NoNoNanette]

Cut a couple of nice thick slices. (maybe an inch) Pound in fennel seeds and garlic.

Brown.

Finish off with some red wine and whatever.... like a nice, lean Italian sausage.

[edible complex]

Beside beating it with a hammer and panneing it for "parmesan".

I got a whole boneless loin at Sams today and am looking for some variations...for a dinner for two.

She doesn't like it cooked whole because it gets "tough"...even when I cook it med/rare.

I saw those loins today...what beauties. they were about $13.00 and at least 2 feet long. oh my. if i had room in the freezer, I would have snapped one up. :whip:

you could cube it and do an Indian (yellow) curry. I use cumin, garlic, ginger, cardamom, curcumin/turmeric, curry, and potatoes to make if creamy. usually use chicken thighs as they have some fat on them which liquefies and add water as need to get it saucy. the potatoes will disintegrate to give it consistency. w/pork, you might to add some stock or take it in another direction w/coconut milk, green curry paste and top w/cilantro.

[Jerry]

A whole boneless pork loin would be more like dinner for 22. Are you planning on freezing the rest, or maye you have pork tenderloin instead?

See your edit. How big of a piece do you plan to cook?
It's boneless loin not tenerloin....they didn't have those today.
I usually cut most of it in 1" slices and freeze 2 in a zip lock for breading and frying...just me and my better half...the bird doesn't eat much...but ALWAYS must have a taste of whatever we're eating.

Yes, I freeze most of it....It last me about 6 weeks eating some twice a week.
Thanks everyone for the suggestions. I think the cubed stir fry route sounds good.

It was about 2 feet long and $13.

[Oyster]

Cut nice and thick and grill just as you do a thick cut pork chop.

[Low-N-Slow]

just me and my better half...the bird doesn't eat much...but ALWAYS must have a taste of whatever we're eating.

Yes, I freeze most of it....It last me about 6 weeks eating some twice a week.

I was going to suggest cutting a small roast from it, and brining and stuffing. I did one about 3.5 pounds last holiday season that turned out quite well, but, in retrospect, it was even more than a small household could finish off before trash time.

[edible complex]

It's boneless loin not tenerloin....they didn't have those today.
the tenderloins were on the butcher's wall by the lamb. 2 packs of 2 each for about $10 for 4, while the loins were out in their glory on the end cap by the wines. I love those racks of lamb; 2 for $14, w/about 8 chops per rack. and I can't ever leave w/o a rotisserie chicken for the road. they make a great stock for jambalaya after the mauling.

[Clicquot]

I like to roast a pork loin for dinner parties. Plump prunes or dried apricots in Cognac or California brandy. Using a boning knife or sharpning knife steel, make a hole down the center and stuff with the fruit. Roast in the oven. The aroma is incredible and permeates the meat.

[jodyrah]

Slice into very thin cutlets. Season, dust with flour, saute in olive oil w/ a bit of butter. Remove, keep warm. To the pan add sliced mushrooms. When cooked to your taste add:, artichokes (canned in brine, rinsed and squeezed, then quartered or sliced), minced garlic., Add: a combination: chicken stock, white wine,( or lemon ljuice) to total1/3-1/2C. Bring to a boil.Add butter chunks, shaking the pan to emulsify. This can take up to 1 1/2 sticks. Throw in some capers, return the pork, correct seasoning. I like it spicy so I add black/white/ cayenne. Add a generous amout of fresh flat leaf parsley on top. Be sure saute extra cutlets, this is terrific reheated (though the sauce will break). I've actually cryovaced and frozen making quick meals for my son in college. I usually buy a whole loin and slice it various thicknesses for different uses. Thick cutlets are good grilled and sauced with Marchand de vin or green mole.

[Isabella Maja]

I like to roast a pork loin for dinner parties. Plump prunes or dried apricots in Cognac or California brandy. Using a boning knife or sharpning knife steel, make a hole down the center and stuff with the fruit. Roast in the oven. The aroma is incredible and permeates the meat.

This sounds wonderful! Thanks for posting.
It's nice to see you on the board & hope you are doing well.

[JRO]

I love to take the loin (cut to size depending on number of people) put a good coating of your favrite seasoning rub it in good.
Put on grill fat side up 30 minutes, flip it over cover the lean side with bacon.
cook for another 30 minutes.

Slice as you like & using this method I have never had one dry, always very tender & moist

[NoNoNanette]

Saw a recipe in my doc's office today.... browned the pork, finished it in the oven, then served with a sauce consisting of:

Minced shallots, White Wine, Chicken Broth and either Rosemary or Thyme.

I've NEVER cooked with shallots, but might have to start!

Happy Friday, gang! :)

[JudiB]

This thread is worth it's weight in gold, thanks to everyone who has contributed!! I love pork, but shy away from the loins just because if I cook the whole thing, well.. unless I'm feeding a small country.... it goes to waste.

Pork is very tricky to warm over... but so delicious when cooked fresh.

There are awesome ideas in here, thanks again!

[Jerry]

.

Pork is very tricky to warm over... but so delicious when cooked fresh.

There are awesome ideas in here, thanks again!I did a thick seared chop marinated with lime, garlic and cumin...med. rare.
I froze most of it in small bags of two slices each for our quick after work meals...we don't get home until about 7:30 weeknights.

Tricky to warm is right - NEVER microwave!
Eat it cold or just warm slices in a hot gravy.

[Dilfan]

This thread is worth it's weight in gold, thanks to everyone who has contributed!! I love pork, but shy away from the loins just because if I cook the whole thing, well.. unless I'm feeding a small country.... it goes to waste.
We get those from Sam’s several times a year, and usually divide when raw and freeze in manageable size packages (I love my vacuum sealer). When we cook the pork loin, there will usually be a small amount left over that is not enough for another meal, but too much to either finish or dispose of. We freeze these small quantities and use them in Bok Choy soup. Very easy to make and hits the spot, plus uses up a lot of small leftovers.

[Isabella Maja]

I did a thick seared chop marinated with lime, garlic and cumin...med. rare.
I froze most of it in small bags of two slices each for our quick after work meals...we don't get home until about 7:30 weeknights.

Tricky to warm is right - NEVER microwave!
Eat it cold or just warm slices in a hot gravy.

Do you have a toaster oven?
Let me tell you my secret to warming cooked meat.

Get a Pampered Chef #1448 Small Bar Pan — $16.00 (my oven is just less than an inch shy of being able to take the medium pan - measure your oven!)
My PC lady said to cook a pan of cheap biscuits on it to season the pan.
The cheaper the better. Toss the biscuits.
This didn't appeal to me so I cooked bacon on it! Worked like a charm!

Then preheat the countertop oven at highest temp for about 15 - 20 min.
I usually do 20 min if I have time.
Turn oven off & place the room temp meat (or at least out of the fridge for a little bit!) on the hot stone. LEAVE THE OVEN OFF!
Keep the oven door closed & don't open it.
You're working with residual heat here.
Let meat stay in there for 2 min & quickly flip it for a 1 - 1.5 min on the other side.

MMV. Test it out with your particular oven & whatever you're heating.
You'll get the hang of it once you play around with timing etc.

Will produce juicy, moist meat that is not overcooked, but heated through.
Will be like you originally cooked it.

https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=2092&catId=9&parentCatId=9&outletSubCat=&viewAllOutlet=

Disclaimer:
I don't sell Pampered Chef.
But I do have a student who is a Pampered Chef Lady who is working her way thru Grad School (Music Major) at Loyola.
I'd be happy to share her info on ordering from her via PM.

And thanks to Yvette for turning me on to this great product & inspiration for this method!

[jodyrah]

Make Emeril's tamarind glazed pc with mole cream. The flavor combination is outstanding, recipe is easy. I made this the other night sub. thick cut boneless loin chops, 1 1/4". I seasoned and grilled the chops, thickly brushing on the glaze the last couple minutes. We prefer spicy food so I added a nasty little hot pepper when reducing the mole cream. I also strained the cream. Anyway, the recipe is on emerils.com. Search tamarind glazed pc. There were only 2 of us so I cut the mole in 1/2 and still had enough of the base to freeze for a couple more meals. This is not a chocolate mole. It's made with pistachios, pumpkin seeds, roasted pine nuts and roasted poblano peppers.

[edible complex]

Make Emeril's tamarind glazed pc with mole cream. The flavor combination is outstanding, recipe is easy. I made this the other night sub. thick cut boneless loin chops, 1 1/4". I seasoned and grilled the chops, thickly brushing on the glaze the last couple minutes. We prefer spicy food so I added a nasty little hot pepper when reducing the mole cream. I also strained the cream. Anyway, the recipe is on emerils.com. Search tamarind glazed pc. There were only 2 of us so I cut the mole in 1/2 and still had enough of the base to freeze for a couple more meals. This is not a chocolate mole. It's made with pistachios, pumpkin seeds, roasted pine nuts and roasted poblano peppers.

pistachios are a deadly killer!
http://news.yahoo.com/s/ap/20090331/ap_on_re_us/salmonella_pistachios

sounds good for when they're back in favor.

[jodyrah]

pistachios are a deadly killer!
http://news.yahoo.com/s/ap/20090331/ap_on_re_us/salmonella_pistachios

sounds good for when they're back in favor.

I had a bag of shelled ones in my pantry. Made the mole. A couple days later the samonella story breaks. We're feeling fine so I guess we lucked out.

[NoNoNanette]

On New Years Day, I do a pork loin with sauerkraut..... I don't think that you can go wrong with that combo. (grew up on it) :)

**edited to add: serve with applesauce or baked apples and mashed potatoes. Dinner is served.