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