| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Jan 19 2012 : 07:25:51 AM
I bought an organic, humanely processed pork loin roast from our local organic delivery service (it was about $20) and I don't want to ruin it. I've been looking through recipes, but it seems that when I get to the actual description of what meat cut is required, the recipe is geared towards pork "tenderloin" which, I understand, is a different cut.
This is just under 3 lbs and has a layer of fat on the top, and is about 5 inches across--much larger than any pork tenderloin I've ever cooked. My feeling is that it will need to be slow roasted, and I will need to use the oven because my wonderful but often obtuse husband broke my crockpot insert by heating bean soup up in the insert, on the top of the gas stove...yep, read that again...that's what he did  so until I find another insert at the thrift, or treat myself to a brand new fancy crockpot, I'm oven bound.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| 12 L A T E S T R E P L I E S (Newest First) |
| graciegreeneyes |
Posted - Jan 19 2012 : 7:00:56 PM
Mmmm - all of the suggestions sound great - even having just eaten pizza:) And I agree Jonni - the pork loin roast vs. pork tenderloin roast is confusing!
Farmgirl #224
"use it up, wear it out, make it do, or do without"
|
| kristin sherrill |
Posted - Jan 19 2012 : 11:08:41 AM
Lisa, I am printing off the Jamie Oliver recipe. It looks so good. I'm going to cook that this weekend while hubby is home. Yum, can hardly wait.
Sharon, yours sounds really good too. I love pork anything.
Kris
Happiness is simple. |
| FebruaryViolet |
Posted - Jan 19 2012 : 09:33:42 AM
Thanks, Nicole--it's always nice to have a basic recipe so that I can make this whenever! I've printed off this thread and can't wait to add these to my recipe file.
And thanks for the help with the tenderloin--I've made them before, but never a pork loin roast, and even though I'd type the latter in to recipe search engines, the recipes that would often come up were for the smaller, tenderloin.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| texdane |
Posted - Jan 19 2012 : 09:29:37 AM
Jonni,
Just posted this to you under "what's for dinner", so I'll copy and paste it here, too. The above recipes sound great, but if you need to just do a simple roast this is what I do about once a week or so:
"I love to cook Pork Roast. I like to put it in a roasting pan, uncovered, with salt, pepper, fresh pressed garlic (or garlic powder if you don't have fresh), fresh or dried rosemary, and if tarragon, if it is available. I roast it at 350 degrees for twenty minutes per pound. It is done when the inside temp reaches 160 degrees. Enjoy!"
A pork tenderloin is a portion of the roast, usually longer and thinner than a "roast".
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE
Chapter Leader, Connecticut Simpler Life Sisters
Suburban Farmgirl Blogger
http://sfgblog.maryjanesfarm.org/ |
| FebruaryViolet |
Posted - Jan 19 2012 : 09:18:57 AM
@Lisa--I'll have to check to see if we get that. I know I've seen it advertised, but it might be in the higher cost bracket than our cable. Cool! I did find the recipe, too, by searcing on line. Thanks for the link!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| FebruaryViolet |
Posted - Jan 19 2012 : 09:12:06 AM
Oh, Sharon, thank you! I'm printing these off right now, because I intend to order one of these each or every other month. I love a good "Sunday roast" and these fit our tastes quite nicely!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Calicogirl |
Posted - Jan 19 2012 : 08:52:02 AM
Hey Jonni :)
I have a couple of great pork roasts recipes. They do need to be marinated though.
Maple-Curry Pork Roast
1 ½ pound pork tenderloin (I usually use a 3 pound roast)
½ cup pure Maple Syrup
2 Tablespoons each: Soy Sauce & Ketchup
1-Tablespoon Dijon Mustard
1 ½ teaspoon each: Curry Powder & Ground Coriander
1 teaspoon Worcestershire Sauce
2 Cloves garlic, minced
Trim pork of all visible fat. Place pork in a large, heavy-duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal bag and allow pork to marinate in refrigerator at least one hour.
Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered, at 350 degrees for 40 minutes or longer. Pork should be slightly pink in the middle.
Let pork stand for 10 minutes before slicing. Slice thinly. Drizzle extra sauce over pork and serve immediately.
Yield: 6 Servings
********************************
Brown-Sugar Glazed Pork Loin
Ingredients:
¼ cup dark brown sugar
2 Tablespoons Dijon Mustard
4 Tablespoons Balsamic Vinegar
¾ cup Orange juice
3-4 Garlic Cloves, minced
Freshly ground pepper, to taste
10 whole sage leaves
1 (3-5 pound) Boneless Pork Loin
Salt, to taste
Whisk together sugar, mustard, vinegar, orange juice, garlic, and pepper in a dish large enough to hold pork. Add sage leaves; bruise them with the whisk. Place loin in marinade; turn to coat all sides. Refrigerate, covered, for 2 hours or as long as overnight.
Heat oven to 375 degrees. Spray a roasting pan (with wire rack) with nonstick cooking spray. Remove loin from marinade; reserve marinade. Place the loin fat-side up. Salt, then dot with sage leaves from marinade. Roast, basting often with pan drippings and marinade, for 1-1/2 hours, or until pork reaches an internal temperature of 150 degrees. Remove from oven and let sit for 10 minutes before carving to keep juices intact.
**************************
Here is a link to another good recipe. I have used Bonne Maman Cherry Preserves too. Instead of cooking at a higher heat and then reducing the temperature (I tried that the first time but was disappointed) I just roast at 350-375 untile the internal temp is ready.
http://www.cherrymenlove.com/foodrecipes/2009/09/baked-pork-in-plum-sauce.html
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| nubidane |
Posted - Jan 19 2012 : 08:47:31 AM
He is on the Cooking Channel at 6 every night. It is called "Jamie at Home". I love it because he has a huge garden just off of his kitchen & his kitchen is very rustic & not all sterile looking like so many others.
I found a link to the recipe.
http://www.cookingchanneltv.com/recipes/jamie-oliver/balsamic-baked-onions-and-potatoes-with-roast-pork-recipe/index.html
I don't know what Insight is. We have to have Direct TV out here. |
| FebruaryViolet |
Posted - Jan 19 2012 : 08:34:17 AM
I looked at that one yesterday, Lisa--when I opened it up, she called it a pork tenderloin...so it's confusing to me.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Jan 19 2012 : 08:20:40 AM
Jonni
PW has one with a cranberry sauce, not sure if that sounds good to you, but the pics may help you identify your cut
http://thepioneerwoman.com/cooking/2009/12/pork-loin-with-cranberry-sauce/ |
| FebruaryViolet |
Posted - Jan 19 2012 : 08:20:06 AM
That sounds like it's right up my alley, Lisa and you KNOW I love me some Jamie. How to you watch his show? Is it on a channel that Insight doesn't carry?
You're right--I don't "know" if it's a bone in roast, but yes, you can slice it. It looks like a bouche de noel to me right now, in its current frozen state :)
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Jan 19 2012 : 08:15:13 AM
Jonni
You do want to cook it in the oven, but not necessarily too long. (just to be clear, this roast is not as tall as it is long, like a bone in roast??, you could slice it, right?)
I just saw on Jamie Oliver's show last night where he did one in his outdoor oven.
He cut up rosemary on a large cutting board, added coarse salt, cracked pepper, & fennel seeds that he slightly pounded in a mortar & pestle, just to release te aroma, not ground.
THen he dredged the roast in that mixture, put in a roasting pan, and added some garlic cloves around it. I believe he said he cooked for about an hour, let it rest 15 min, then sliced. He then dumped off some of the grease, added 2 cups of white wine & deglazed the pan to serve over the pork.
He served with oven roasted potatoes that he roasted with rough chopped onions, garlic, s & p & oodles of balsamic vinegar.
Of course the temps will be different in an indoor oven, but I an sure if you google it you can get that info. |
|
|
