Pork Loin Roast

[Carolina Girl]

Thanks redroxco. I'm going to try the Crockpot Chipotle Pork Tenderloin, and from my experience with ripe red jalapeno is HOT! Thanks for the info, now I know chipotle is the same as jalapeno.

[putchikins]

rub the pork loin with thyme put in the oven at 350..As it cooks drizzle nocal gingerale on, it every 15 minutes or so, not a lot just enough to sizzle and make this great crust on it...yummmmmmmmmmmmmmm

[RedRox]

YW CG. I think you'll like it! The salsa with chipotles doesn't have a lot of chipotle in it I think cuz the major brands aren't that hot. And a chipotle IS a jalapeno. Same pepper. Just processed differently.

[rg4325]

SHREDDED CUBAN PORK TENDERLOIN

- 1.5-2.0 lb pork tenderloin
-2 C tropicana reduced sugar OJ divided
-Juice of 2.5 limes divided
-4t cumin divided (or more to taste)
-4 garlic cloves minced plus 3 cloves crushed(we are garlic lovers and the first 4 are in the marinade only)
-4T oregeno
-S&P to taste
-1 onion thinly sliced
-cayenne pepper to taste
-1/2 C fresh cilantro

Combine 1C OJ,juice of 1.5 limes, 2T oregeno,2t cumin, 4 cloves of garlic minced. Place pork in a pot add above and enough water to cover. Bring to a boil then reduce to a simmer and simmer tightly covered until meat is starting to fall apart(1.5-2hours) When meat is starting to fall apart when pierced with a fork remove from heat and allow to cool in the fridge 8-12 hours still covered(the meat will probably still be a little pink but that is o.k)
When ready to prepare remove pork from broth and shred it. Discard broth. In a pan saute shredded pork until starting to brown just a little. Add sliced onion and 3 cloves crushed garlic and cook until garlic and onion are becoming soft. Add 1C OJ, salt and black pepper to taste, 2t cumin, 2T oregeno, and cayenne pepper to taste(we used maybe a pinch or two)Cook stirring frequently, maybe 5 min. Squeeze in juice of 1 lime and cook for 2 minutes. Stir in cilantro and serve.
You can add or reduce the spices, we love spice.
Serve the pork warm with roasted peppers on WW rolls with cuban black
beans as a side.


-
_________________
</a>
My journal: http://www.southbeach-diet-plan.com/for ... hp?t=53579

[blosinlv]

I just cut slits in the pork and insert pieces of fresh garlic. Then I rub the meat with salt and pepper and roast it in the oven till the internal temperature is 160. I serve it with home made chunky applesauce. Mmmmmmmmm. For the non-SBeachers in the family you can surround the meat with quartered white potatoes that have been simmered in water for 10 minutes and sprinkled with salt and pepper.

[ami]

Pork Loin Chops with Mango Relish – P2
Serves 4

4 large pork loin chops
Marinade
2 Tbs. Plain yogurt
1 tsp. Tumeric
1.2 tsp. Curry powder
½ tsp. Cinnamon
½ tsp. Ground cloves
1 tsp. Splenda
1 tbs. Mayonnaise
1 tsp. vinegar
Salt and pepper to taste
1 pinch hot sauce

Mango Relish
1 large ripe mango chopped
1 tbs. Red onion chopped
½ cup chopped fresh tomato
1 tsp. Fresh lemon juice
Salt and pepper to taste

In a large bowl mix the yogurt with the next 9 ingredients.
Marinade pork chops for at least 1 hour.
In the mean time, in another bowl mix mango relish ingredients.
Remove pork chops from marinade and discard it.
Grill pork chops outdoors or in a hot skillet until cook through.
Add relish on top before serving.

[futballuvr73]

I make a really tender and juicy pork loin roast that I got from a cooking show YEARS ago:

Brined Pork Roast P1 (requires 24 hour head start)
from David Rosengarten

3-4 pounds loin roast, trimmed of all fat
2 quarts water
1 cup salt
1 cup Splenda (was just sugar, but Splenda works fine)*
cinnamon stick
6 whole cloves
6 slices super lean bacon, cut in half crosswise (I use Oscar Mayer)

Clean roast and put in heavy duty zipper bag in a bowl. Bring water, salt, Splenda, cinnamon, and cloves to a boil. Cool completely. When cooled, pour over the meat and seal the bag, removing as much air as possible. Refrigerate overnight (up to 2 days).
Preheat oven to 300 degrees. Dry meat and place in 9X5 loaf pan (if it's too big, use a bigger pan!). Drape the bacon pieces over the top of the roast. Bake for 1 to 1 1/2 hours or until thermometer reads 145 degrees. Take the meat out of the oven and tent with foil for 15 minutes. Slice, making sure every piece has some bacon. (The inside will still appear pink because of the brining process. You MUST use a thermometer!)
* I have also used 1/4 cup Sweet N Low Brown instead of Splenda, or half Splenda and half SF maple syrup.

This goes REALLY well with roasted veggies like brussels sprouts and sweet potatoes. Also great with sauteed fresh green beans!

[recipelover]

Just a note about the brined pork roast. From what I have seen on TV cooking shows and read in other recipes, most of them recommend using "Kosher salt" in the brining liquid. It is a milder salt, I guess.

[futballuvr73]

Yeah, kosher is best. The other benefit is that kosher pieces are bigger, so a cup of it is actually less salt than a cup of table salt. If you are short on time and can't wait for the brine to chill, use canning salt (about 3/4 cup). It is meant to dissolve in cold water. the downside being that the flavors of the cinnamon and cloves won't come out very well unless you use ground instead of whole spice.

This is truly the most tender and juicy pork ever! It works on the grill too, but cook it over INdirect heat!

[recipelover]

Just copying in a recipe:

Rolled Stuffed Pork Loin Chops, P1 [posted by sweetcharade]

Ok i tried a new creation of mine tonight and it was a hit with everyone.

I pounded thin center cut pork loin and stuffed them with spinach, garlic, sauteed in a little extra virgin olive oil and put a half of lf string cheese in the center, rolled them and secured them with toothpicks and lightly brushed them with EVOO and grilled them!!! I also made zuchinni with onions, garlic, fresh basil, fresh parsley, and tomato sauce and topped it with parmesan cheese. Their plates were clean....yay!!

[surfer376]

Braised Pork Roast with Fennel, Leeks, and Vermouth

From Cooking Light
If vermouth isn't handy, substitute dry white wine. Leeks provide subtle savoriness, though you can use onions instead.

P-2 & 3
1 1/2 pounds boneless pork loin roast, trimmed
1/4 cup all-purpose flour (whole wheat)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 teaspoon fennel seeds, crushed
2 cups sliced leek (about 2 large)
2 cups sliced fennel bulb (about 2 large)
1/2 cup dry vermouth
1 1/2 cups fat-free, less-sodium chicken broth

Dredge pork in flour, and sprinkle with 1/2 teaspoon salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Add pork, and cook for 8 minutes, browning on all sides. Remove from pan.
Add 1 teaspoon fennel seeds to pan, and cook for 30 seconds. Add leek and sliced fennel. Reduce heat to medium, and cook for 10 minutes or until tender. Add vermouth, and cook for 2 minutes or until liquid almost evaporates. Return pork to pan. Add broth, and bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until pork is tender. Stir in the remaining 1/4 teaspoon salt. Thinly slice pork.

Yield: 6 servings (serving size: 3 ounces pork and about 1/2 cup sauce)

CALORIES 290 (32% from fat); FAT 10.4g (sat 3.2g,mono 5.4g,poly 0.9g); PROTEIN 27.1g; CHOLESTEROL 67mg; CALCIUM 77mg; SODIUM 499mg; FIBER 3.2g; IRON 2.5mg; CARBOHYDRATE 16.2g

Cooking Light, JANUARY 2007

[dquack]

I usually just several cloves of garlic, some fresh rosemary, kosher salt, pepper and olive oil, rub the mixture over the loin and roast it in the oven or the grill. I cook it to about 155 degrees and then take it out of the oven and let it rest (depending on the size, 5-10 minutes). Don't cover when it rests.

There are two tricks in cooking pork (or really any meat). First, don't over cook it. A lot of recipes say cook to 170 degrees, but triganosis is killed at 150 degrees. Even Emril says to only cook it to 155 degrees. When you over cook the pork, it's really dry and tough. Second, when you take it out of the oven, let it rest before you cut it. In cooking, the juices are drawn out toward the edge of the meat. Letting it rest draws the juices back in.

Thursday nights are "beer night" at my house, where my hubby and his buddies come over to brew beer, drink and tell stories. Last night I made pork loin, asparagus and salad and the guys just raved about the loin, saying how juicy it was. I don't even think they realized they were eating "diet food," even with the roasted chickpeas and steamed edamame instead of peanuts.

[ami]

A Traditional Christmas Entree

With Christmas about a week away, you may be thinking about your holiday menu. Whether it’s a family tradition for you to celebrate on the eve or on the actual day, this yuletide favorite is sure to bring the warmth of Christmas cheer to your dinner table. Seasoned with fresh herbs this roast of pork entrée can be the star of a regal feast to share with those closest to you.

Crown Roast of Pork (Phase 1)

Description
Ask the butcher to trim the fat, french the bones to expose the tips, and tie the rack into a crown so it’s quicker for you to prepare.

Prep time: 15 minutes
Marinating time: 8 hours or overnight
Cook time: 2 hours
Resting time: 20 minutes

Makes 16 to 20 chops

Ingredients
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6 –7 pound) crown roast of pork, fat trimmed and bones frenched
4 celery stalks, cut into 1 1/2" pieces
2 medium onions, quartered
2 medium carrots, cut into 1 1/2" pieces
1/4 cup plus 2 tablespoons water
1/4 cup red wine

Instructions
Whisk together 2 teaspoons of the oil with the garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.

Position rack in lower third of oven and heat oven to 425°F. Toss celery, onions, and carrots with remaining 2 tablespoons oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning. Roast pork for 30 minutes, reduce heat to 350°F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of the chops reads 155° to 160°F, about 1 1/4 to 1 1/2 hours.

Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.

While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of pan. Simmer until you have flavorful juice, 3 to 4 minutes.

Carve roast into thick chops and serve with pan juices.

Nutritional information
Per chop:
170 calories
9 g fat (2.5 g sat)
0 g carbohydrate
19 g protein
0 g fiber
75 mg sodium