Boneless pork loin-new ways to cook?
Friend of mine was out in Western Mass and stopped in at her favorite farm. They have the most amazing pork products that they butcher and sell themselves. She brought me back a really good looking pork loin roast. This is not one of those anemic pork loins you usually see at the grocery-thin with little to no fat. This is heavy piece of pork, about 7 inches long and 4.5 inches wide, with a nice topping of fat. Perfect for our small family.
Any inspired way to cook it hat highlight and/or compliment the porky-wonderfulness?? Usually I would just coat with a mustard glaze, roast and serve with my own apple sauce. But I am feeling inspired and a google search turned up thousand of hits so thought I would venture out and see if there were any tried and true recipes from you all. Brine? Not Brine? Stuff? Slice into chops?
I would agree with this. If the pork is as good as you say it is, then i would not marinate or brine. Simple Salt and Fresh Cracked Black Pepper...Seared and Roasted Low and Slow.
I would focus on a sauce and side to compliment the meat and your preferences.
With that said...two of the best pork loin dishes I have had in the past....
Stuffed Pork Chops...with Prosciutto ,cheese and spinach..... alla Valdostana
. .... with Sausage and Bread Stuffing
Roasted and sliced with a Rosemary and Red Wine Pan Sauce.
I would brown it and then braise it in a combination of cider and white wine with apples and lots of onions
and then finish the sauce with cream and mustard. Serve with Molly Stevens 'World' Best Braised cabbage and some mashed potatoes, or red cabbage for more color. And your apple sauce.
BTW, I live in western MA and am wondering which of our many wonderful farms this is from, if you happen to know.
I would either roast it in the oven at about 350 or cook it on the grill with indirect heat. In either case nothing but salt and pepper on the outside. Crank the heat up towards the end if it's not browning enough to suit you.
Be careful not to overcook but I would probably let it go to 145 before I took it out.
I'd 3rd the comment about going simple if the pork is as good as it sounds.
I would only add that I think pork loin on the bbq is amazing. Cooks fast it's very good, I would serve with some roasted red peppers and some mashed potatos (which are very good with an apple added).
with a less quality of pork - i have marinated them in jerk sauce, stuff one with red and yellow peppers, the other with spinich (in my area they often come two to a pack). I made the gravy from apple cider... it was really a good recipe (albeit pretty labor intesive).
I would also put it on the grill and keep the prep simple. I do even medium quality of pork loin (the ones sold at Costco, which is usually where I get my pork) on the grill, year round. Sometimes I will marinade in a bit of red wine, rosemary and/or thyme, garlic, salt and pepper, plus some pomegranate seeds if I have any; but often just on the grill with salt and pepper. As you say, done very quickly (I like it a bit pink though cooked through and usually less than 30 mins for a small loin roast). No gravy needed, IMO. I often serve with apples sliced and either sauteed stovetop or cooked on the grill (in a grill pan with just a tiny bit of olive oil), or with applesauce.
thanks everyone! Think I am going to go the low and slow way with apple cider, sliced apple and onions. Picked up some heavy cream for a nice sauce too.
I can barely make out the name of the farm on the label but think it's Outlook or Outlook <something> Farm. If you know anything bad about please don't tell me, LOL The bacon is already gone and it was wonderful.
my pork came out amazing if I do say so myself!
I seasoned it well with S/P and then seared in a enamel casserole dish coated with olive oil. I then removed it and added two sliced onions that I cooked until just starting to caramelize. To that I added two granny smith apples, cored and sliced and sautéed another minute or so. I put the pork back in, along with a cup of apple cider and a cup of chicken stock. Popped it into a 300 degree oven, covered, and let it cook until it reached 145. I then removed the pork to a cutting board to rest. I put the pan back on the stove top and let the liquid reduce by more than half, swirled in some butter and cream and let that heat thru. I sliced the pork and served it over egg noodles with a generous serving of sauce and simple green beans on the side.
I have a happy container full of it in my lunch bag today!
for next time, I did this recently as well. I had leftover rice in the fridge so an Asian theme seemed like a good idea. I marinated in ginger, soy, sugar, sesame oil, rice vinegar, garlic, chili paste. In foil lined pan I roasted at 400f for about 10 minutes, basted then turned it down to 250f and cooked till thermometer said 150. I boiled the heck out of the remaining marinade and reduced it down then served it over top of the sliced pork. It was super flavourful and moist.
Do NOT brine it. A nicely fatted cut from a hertitage breed hog doesn't benefit from this. Brining is about adding moisture to lean factory farmed pork.
Do NOT braise it. Loin is a tender cut that won't benefit from this technique.
Do NOT cut it. a big cut of meat ( especially on the bone, not relevant here) always has a tastier end product.
mix some seasoning into olive oil my favorites; fresh thyme, fresh rosemary, fresh garlic and shallots, crushed fennel seeds. Rub the loin down with your oil and season with some salt and pepper. For style points place a couple of rounds of paper thin pancetta on top of your roast. Roll it up in plastic wrap in let it spend several hour/ over night in the fridge. Place it on the counter a couple hours before you intend to cook it. Roast in a 350-400 degree oven to 137 degrees (@ 90 mins). Let it rest before you slice it (there will be pink, that is OK!). Some roasted veg, and a bottle of your choosing will make for a satisfying evening of feasting.
I realize this is after the fact info. However it is a good set of guidelines.