Pork Loin

I trim the visible fat, butterfly cut it open and smear it liberally with an irresponsible quantity of basil pesto and pressed garlic. Then I put it in the crock pot (if it fits) or in a roasting pan covered in foil and cook it low and slow - about 190° - for around 12-16 hours.

When it's done, I shred it up and serve on a torpedo roll, topped with spinach that has been sauteed in a little bit of olive oil and a whole lot of fresh garlic, then add the sharpest provolone cheese I can find and some additional pesto.

In a crock pot, place roast, fattiest side up. Mix a jar of applesauce, no sugar added, with several teaspoons of cinnamon (adjust to taste) 1/4 to 1/2 cup zesty Italian Dressing, and 1/2 cup minced onion. Cover and simmer all day. I usually serve with a salad and risotto.

cut in 3/4 in pieces, soak overnight in zesty Italian dressing and cook on grill.

swtgran......I do the same thing. I used to make my own sauerkraut when the kids were still home. The kitchen smelled pretty bad at times, LOl

If it is a loin, not a tenderloin, I like to salt and pepper it, then brown in a little oil and butter, before layering it in a crock pot, with small red potatoes, and sauerkraut.

The sauerkraut is homemade and mixed with a little onion, little brown sugar, some bits of real fried bacon, and a little tiny cubed apple bits. These are just small amounts of add ins, not meant to overpower the kraut.

Potatoes go in first, then kraut mixture, then browned loin. Cook all day, if it is one of the old slow crock pots. All the meat juices go down and season the kraut and potatoes. Yummy one pot meal.

I coat the tenderloin with cornmeal, salt and pepper and put it in one of the small P chef stone dishes. Cook it in the oven. Hubby likes it cutvup cold in a sandwich.

I did a pork loin, actually 2 on sunday.

Pork loin.....loin roasts, bone in or out.
Loin chops, bone in or centre cut, or butterfly chop
Loin also is made into pea meal bacon or Canadian back bacon

Pork Chile Verde
4 lbs pork butt or shoulder or loin
1 tsp sea salt
1 tsp back pepper
4 tbsp olive oil
4 to 6 cloves garlic
2 lbs tomatillos
1 lb Mariachi chiles (small light green chili)
2 to 3 Poblano chiles (wide dark green chili)
1 lb Agua Blanca chiles (long green mild chili)
3 medium or 2 large white onions
1/4 cup Swanson's chicken stock
1 tsp dried oregano
1 to 2 tbsp cumin
1 tsp coriander
1/2 tsp black pepper
1 tsp each-paprika, dark chili
3 to 4 bay leaves
1 bunch cilantro leaves, chopped (a few stems are okay)
Heavy skillet
Crockpot

Trim excess fat from pork and cut into 1 1/2- to 2-inch pieces, season with salt and black pepper and set aside. Peel garlic cloves and cut into chunks. Place olive oil in skillet, heat to medium and add garlic pieces. Stir into oil with a wooden spoon until toasty brown and fragrant.
Remove garlic from oil, increase heat to medium high and add pork pieces a few at a time, making sure not to crowd the bottom of the skillet as this will keep the meat from browning. Brown meat in small batches - cook just until brown on all sides but not completely done. Place browned meat in the crockpot, repeat until all the meat has been browned.
Remove the paper-like outer skin of the tomatillos and wash along with the peppers; using gloved hands remove stems, seeds and ribs from all of the peppers and cut into 1 3/4-inch pieces. Cut the tomatillos into quarters, peel and chop onions into 1/2-inch chunks and add the peppers, tomatillos and onions to meat along with chopped cilantro leaves and remaining spices. Stir to combine.
Pour chicken stock over mixture and turn crock pot to high for 1 hour, occasionally stirring. After one hour turn crock pot to low setting and continue to cook for 2 to 3 hours or overnight.
Serve hot with fresh corn and/or flour tortillas garnish with chopped white onion, sliced radishes, fresh cilantro and chopped tomatoes and a squeeze of lime.

Oh, and a cold beer!

This is turning out to be one of the funniest threads we've had in a while. :S

We cooked these a lot last summer on the gas grill. Cook on low heat, turning the loin about every 5 minutes until cooked through-about 25-30 minutes depend ding on the size of the loin.

cook it in a crock pot, then shread off bone and add BBQ sauce. I like to add chopped onion.