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Aug 8, 2009 12:26 PM

ISO uses for 7#, whole, boneless, center cut pork loin

Safeway had these on special this week for $1.67/# so I grabbed one. Normally I'd just cut this into halves or thirds and freeze but I'm wondering what I can do with a whole one. I suppose I could go back to the butcher and get some additional fat and make sausage which I dearly love. But I'm thinking about doing a good-sized, casual get-together with this as the main event. I have a 13 qt. LC Dutch over that I think it might fit in - at least if I cut in half! Any suggestions for something? We live in the mountains where it's cool in the summer so using the oven for low and slow is no problem for me. Thanks all.

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  1. Treat the Loin like oven baked pork ribs: On a rack, in a disposable aluminum bake dish, fat side up, dusted with cracked pepper and a nice salt...bake at 210 degrees for six hours. At six hours, throw on a well-mixed rub of 5 parts light brown sugar, 2 parts paprika, 2 parts bread crumbs, 1 part nutmeg, 1 part dried rosemary, 1 part dried/crushed red pepper.

    Adjust the oven rack half way 'tween top and bottom. Amp the temp to broil, and set the loin into the oven. Broil for 30 minutes. Remove and let sit for 8-10 minutes before carving. Serve. Enjoy.

    1. I'm really into simple and classic when it comes to pork. Wet rub of really good grainy mustard, salt and pepper. Seriously. Amazing on the grill. With such a lean cut, I'd recommend a higher heat, shorter cook time, aiming for a crust. You could high-heat roast too.

      Whatever you end up doing, if there are leftovers, you can simmer the remaining meat in some homemade BBQ sauce in the crock pot and have "barbecue" sandwiches. Mmmm...

      2 Replies
      1. re: LauraGrace

        Are you perhaps referring to pork tenderloin? This is about four times bigger than that so I don't think high heat would work. This is one honkin' big piece of pig :)

        1. re: c oliver

          No, the loin I think does well with highER heat... maybe not the direct grilling or 500 degree oven a tenderloin would handle, but I recently did a similarly-sized center-cut loin for a family cookout. I seared over high heat on the grill, turned the grill to low (gas grill - not mine, my parents'... ugh) and grill-roasted it JUST until cooked.

          The problem I have with these cuts is that they tend to be those "solution of whatever whatever salt business" vacuum-packed doo-dads and the texture is often... strange, to say the least.

          Anyhow, I stand by the higher heat/shorter time recommendation because it is still an internally very lean meat!

          If you cook it in a sauce, or lidded with plenty of liquid, the potential dryness factor won't be such a problem, though!


      2. I buy these whenever they're on sale. The meat is lean and rather boring by itself, but I cut it into six or eight chops plus a roast or two. The roasts get strips of bacon fat run through them with a larding needle, and when the time comes are simply presalted before coming up to room temperature, then roasted on a rack set into a large gratin pan. Nice basic meal, and good for sandwiches afterwards. The chops get simply fried, or I might flatten, egg-and-crumb them and make Schnitzels. I have also cut a roast out like a jelly-roll and filled it with a mushroom, onion and bread stuffing. Pretty damn good.

        2 Replies
        1. re: Will Owen

          I agree with Mr. O, if it doesn't fit in your largest dutchie, then cut some into chops and separate roasts. I have very good luck freezing the roasts that I've inserted slivered garlic cloves into, and then wrapped in fresh rosemary sprigs. Then they can be roasted by themselves. Also love doing the filets like wiener schnitzel or a la parmigiana, or piccata. They are like a blank canvas, can be rolled and stuffed with fillings also, like a rollatini.

          My favorite thing to do with a large pork loin roast is from Marcella Hazan's son (can't remember his name, begins with an "L") who is a chef in his own right. He does a really simple italian prep. Wash thoroughly and slice up quite a few leeks, since they cook down. Steam them for a few minutes in butter & salt in your d.o., to release some water, then take out. More oil in pan and brown the seasoned roast on all sides. Add leeks back and pan roast for a couple of hours, depends on how large your roast is, but turn it down to low. The leeks caramelize underneath all of the pork's lovely goodness and it's just delicious. Serve the sliced roast over the bed of leek confit. Awesome & super easy.

          1. re: Phurstluv

            Well now, I was forgetting something I've done with small loin roasts, kind of a simpler version of that: salt the roast well, then brown it in an oval heavy pot not much bigger than it is, in oil and butter. Remove and keep hot; add more butter and one or more thinly-sliced onions, plus plenty of pepper and your favorite appropriate herb, and cook until the onion takes on some color. Return the meat to the pot, reduce the heat, simmer gently for about an hour or until it registers 150ยบ internal. Let rest for a bit. I just spoon the buttery onion stuff - it pretty much disintegrates - over the meat, or use to flavor some freshly-boiled noodles on the side.

        2. We buy these every couple of months. One favorite prep is to stuff with a spinach/feta/garlic mix. Another starts with scoring the loin then pressing in lemon zest/garlic, bake a while, then baste with plum sauce/chili sauce/hoisin.

          1. We live in the mountains, too. And what I like to do is to create one meal, then using the leftovers ~ create a completely different meal. 1st MEAL is Pork Roast w/Mashed Potatoes, Gravy, Green Veg (Green Bean or Peas,) and Fried Apples. Slow cooked pork is going to be the most tender. But if you don't have time, and are looking for EZ - season w/garlic granules, black pepper, and sea salt. If there is a fatty side - score 1", brown on stovetop in cast iron/Dutch oven. Then, pop into 350 - 375 degree oven, and cook until internal temperature of 155 degrees. Fried Apples - core and slice 1/2 to 1 apple per person, a little butter in a saucepan, drizzle with sorghum, cover and let simmer 30 - 45 minutes.
            2nd MEAL - Pork Green Chile (got to go tend to supper now.) ~Enjoy! Cheers.