Pork Loin

surgtech56 wrote:
I bought a pork loin and have no idea what's the best way to cook it? Any suggestions?

If it's one of those nice little guys about the diameter of a presto log and with just a skin of fat on top: Do try to avoid drying it out!

Whatever you choose to flavor it with, I think the best way to cook it is dry roast- and you'll be surprised how fast it will cook.

I do mine uncovered in a cast iron pan in the oven at 325 degrees until the inside temp reaches no more than 160. Usually takes an hour or so for a 3-4 pounder.

160 degrees may sound low for pork but, trust me, this isn't your Mama's pork! Little if any danger of trichinosois in today's "other white meat", and the much reduced fat in modern meat pigs means that the meat will dry out badly if you cook it to higher temperatures.

Just remember, a pork loin and a pork tenderloin are two different things

You can do some simple things with it also

...shake and bake then add to the bag dried dill weed, dried parsley, garlic, dried lemon rind and dried orange rind. Next, place either in oven at 350 or BBQ in a foil pan uncovered. I have a temp probe that will let me know when it is done.

Google pecan crusted pork loin. Lots of good recipes depending on your taste. And don't be fooled by the pecans. Add flavor and texture but don't taste much like pecans in the final product.

Super_Dave wrote:

Us out West wrote:
We usually by a Hormel Lemon Garlic or Peppercorn Pork Tenderloin and put it on the BBQ.

Always been good.

The secret is to not be tricked by the term, "pork loin". BIG difference between pork loin and tender loin.

I was thinking the same thing. A loin is big piece of pig.

When in doubt rub it with coarse ground mustard and roast it.

Us out West wrote:
We usually by a Hormel Lemon Garlic or Peppercorn Pork Tenderloin and put it on the BBQ.

Always been good.

The secret is to not be tricked by the term, "pork loin". BIG difference between pork loin and tender loin.

We usually by a Hormel Lemon Garlic or Peppercorn Pork Tenderloin and put it on the BBQ.

Always been good.

Here's one way:

Boneless Pork Loin with Tangy Sauce

4 lbs. pork loin ( I have used smaller ones and adjusted seasonings)
Rub
3 Tblsp. garlic salt
3 Tblsp chili powder

Sauce
1 cup apple jelly
1 cup catsup
2 Tblsp cider vinegar
2 Tsp chili powder

Preheat oven to 350 degrees
Mix garlic salt and chili powder together and rub all over pork. Put pork in roasting pan uncovered, and roast 2 hrs or use an internal thermometer until it registers 160 degrees. Approximately 20 minutes before roast is done, spoon some of the sauce over the pork. Finish roasting. Let rest 10 to 15 minutes before carving.

Prepare sauce by combining apple jelly, catsup, cider vinegar, and 2 tsp. chili powder. Bring to a boil in a saucepan, simmer 2-3 minutes over low heat. Stir well to melt jelly. Excess sauce should be served on the side, add any pan drippings to the sauce after roast has been removed from the oven. I have also used this with pork tenderloin.

This is a recipe that I got off this site some years ago and is a favorite for me with something like a loin roast.

PORK ROAST WITH HORSERADISH AND HERBS

1 (2 lb) pound lean boneless pork rib roast/ loin roast, all visible fat removed
1 teaspoon prepared horseradish
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

Preheat oven to 350: F. Place pork roast in a shallow baking pan. Rub
horseradish over the surface of meat. Set aside. In a small bowl,
combine remaining ingredients. Sprinkle over roast. Place roast,
uncovered, in oven. Cook about 1 hour, or until a meat thermometer
registers 160: F. Let stand 5 minutes. Slice to serve.
Serves 8.