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ideas for boneless pork loin?

I just bought a seven pound boneless pork loin from Costco. Anybody have some ideas what I could do with it.
Thanks,
Deb

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  1. I made a small one last night stuffed with cooked, drained sausage and chopped dried cherries. It was very good.

    1. My favorite thing to do with those is to lard them with six or eight 1/8" strips of bacon fat run through lengthwise (larding needles are at good cookware stores, and they're cheap). It really adds less fat than these things used to have back when we ate real pigs, and by your choice of bacon you can decide how smoky or mild you want it. I also salt and pepper it when I first take it out of the fridge, then cover it with a clean dish towel and let it sit for an hour or so at room temperature before putting it in the oven.

      A couple of times I've cut one to open it out like a jelly roll, then covered the cut side with a good rich bread stuffing (sausage, onion and mushrooms) and rolled it back up and tied it. Got raves from the in-laws, which is always gratifying.

      1. I know these can end up being dry and without much flavor, esp. if you over cook it, but it's my grown up kids fav. cut of meat.. At this time of year, I love to cut slits into the roast and stud with pieces of garlic, then s & p it really well and roll the whole thing into chopped assorted fresh herbs. I then put it on a spit and cook it on the grill. If you don't want to mess with the grill, you can also cook in oven. High temp first (maybe 400-425) for 1/2 hour, then turn down oven to 350 and roast until it's about 140-145 internal temp. Take out of oven and tent with foil and let sit 15min. or so. Do not overcook this roast, or it really will become dry and tough. You can make a nice sauce from pan drippings with wine, chicken broth (or apples juice works well too) and some extra fresh sage if you have. If you want the sauce really rich, just whisk in a couple of tablespoons of butter. I'm sure you'll get lots of great ideas and tips from everyone. Hope this one will help..

        1. Brine with salt and sugar. S&P and a spicy jam (eg Stonehedge Apple Jalapino) glaze and then roast. Watch the temp and don't overcook. The meat will appear slightly pink even when temp is done - its the brine holding the color.

          1. For a quick brine: Arizona sweet tea, about two hours will do. Dry off, oil, S&P, Roast at 220°F till about 140° in center. Remove from oven, jack temperature to 450°, when heated, place roast in oven and rubdown fat side with butter every 5 minutes for about 15 minutes, or until fat is brown and crisp. Remove, let stand to equalize juices, and slice. Not much gravy or sauce, all the juice will be in the meat. I've never had it fail me for what is one of my least favorite cuts of meat (meat, especially pork, should have bones).

            1. It's probably too late for this one, but for the future:

              When I buy a big one, I cut it in half, then roast the fattest half. Definitely brine if if you are going to roast it. Any leftover roast pork is good for cuban sandwiches

              I use the other half for different things:

              Cut off a few slices to pan fry for pork medallions (deglaze pan with some chicken broth, rosemary, and dried cranberries for a nice quick sauce. Add butter if you're feeling extravagant).

              Or pound some 1 inch slices until they are 1/4 inch thick- dip in flour, egg and panko and fry for a great schnitzel. You can make Iowa-style breaded pork sandwiches with that too.

              Note: I brine the slices for cutlets and medallions too, cause I'm a salt fiend and it also keeps them much more moist.

              Or simmer a 3-4 inch slice for 30 mins in some water and garlic. Let it cool, then use it another day to make twice-cooked pork.

              2 Replies
              1. re: silver queen

                I was going to suggest the same thing, silverqueen. Whenever you can't resist the costco cuts, halve them and freeze it for a second roast.

                My favorite way to make a pork loin roast is pan roasting it with about 4 leeks, sliced thinly, which turn into a confit/jam consistency and their sweetness goes really well with the pork. I also always stud it with slivers of garlic, like my Nana used to.

                1. re: Phurstluv

                  I always get two roasts and about eight chops from one of those Costco "Meat Logs". I usually freeze one roast in its own Ziploc, and the chops in two Zips of four chops each. Those chops are nice if they're just well seasoned an hour or so before a quick pan-fry - get them good and brown, but remove them to a platter before they're stiff to the touch. A bit pink in the middle is perfect. They make a nice hot sandwich, too.

              2. I roast a large pork loin, make a big recipe of cornbread, make the cornbread into cornbread stuffing with celery and onion and sage, and make gravy using chicken stock (homemade or bought). Then I slice all the leftover meat and freeze individual dinner-amounts of it on a bed of cornbread stuffing, cover with gravy, and freeze. It's not as much work as it sounds like and then I have several dinners ready.

                1. i bought one a few weeks ago and made a lovely tonkatsu with it.

                  I brined it in salt/sugar solution for a few hours, sliced it, then pounded it until it was about half an inch thick to a quarter of an inch thick.

                  Dip them into flour, then egg wash, then into some panko. Deep fry until golden brown and serve with tonkatsu sauce, shredded cabbage salad (fav dressing is just equal parts mayo and ketchup), and lots of rice

                  It's also good smothered with gochujang and then pan fried.

                  1. I am making one now! Butterfly and season all over with salt, pepper and rub with olive oil I stuffed with a paste of fresh herbs - basil, thyme & oregano - garlic and shallots. Tie it back up. Brown all over on high heat in an oven proof skillet. Put in 250 oven until internal temp of 150.

                    1. I did the same thing last weekend. I froze half and made a very healthy and delicious New Mexican green chile, pork and bean stew with the other half Loosely based on the classic New Mexican chalupas.

                      Do you live in an area of the country that has freshly roasted Hatch Green Chiles (New Mexican)? I cooked my pork roast with adzuki beans (pinto would have been fine), onion, chili powder, garlic, cumin, a bunch of chopped, freshly roasted green chiles and water to cover. I used the slow cooker. When pork was tender (about 5 hours low) I shredded it, returned it to the pot with the beans and more chiles and let it cook for a couple more hours. REALLY good.

                      Serve with fresh salsa, sour cream, cilantro, green onions, cheese, etc. Really nice in a good quality corn tortilla as well.

                      The trick to shredding lean pork loin is to slice off a hunk 1 inch slice, use two forks to pull it apart.

                      1 Reply
                      1. re: Christnp

                        That sounds really good. Thanks for the new idea!