Pork Loin Dinner

10 years ago

I just want to thank everyone again for sharing your favorite pork loin recipes.

The winner was Ruthanna's pork with bourbon sauce, but with a twist.

We don't drink & 1/2 cup of bourbon seemed a bit much for us, so I cut back to about 4-5 tablespoons for flavor and used apple juice to make the 1/2 cup liquid.

I used red pepper flakes instead of chili powder & added some ground ginger.

We loved it! Leftovers tonight will be sliced with Chases' herbs & gravy recipe.

It was a pretty big pork loin, so I'm thinking about using the rest cut into chunks with potatoes/carrots/celery & seasonings to make a small stew.

I also made the baked acorn squash stuffed with the quinoa & 3 rice medley that I think Annie posted her husband had made.

If I'm wrong on the original poster, please forgive me. My elderly brain went on vacation a while back and refuses to come back to work!

I made the additions that he said he would add when he made it again. YUMMY!

My Hubby (Alfred) was very impressed.

Thanks Guys, for making me look good in the kitchen!

Betty

Sort by:Oldest

Comments (6)

chase_gw
10 years ago
Thanks for the feedback Betty! It's always so nice when someone takes the time to come back and tell us how things went.

Gotta feeling Alfred is a lucky guy ........
John Liu
10 years ago
So what are you cooking next?
Related Discussions
Help with rack of pork loin roast
Q
Comments (6)
Here is my favourite recipe for a Frenched rack of pork. Just so you know I served this to Ann and Moe when they were in Toronto many years ago and also served it to Annie, Elery, Woodie and Ken when they were in Toronto. Just cut the recipe in half for one rack...I usually buy a 5-6 rib rack . They all seemed very happy with it! Pork With Herb Crust 2 (3- to 4-pound) racks of -pork 3 -tablespoons olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up -1/3 cup all-purpose flour 2 can chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper . Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. . Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a serving tray.Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings . into a skillet. . Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk . in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.
...See More
Boneless pork loin.....
Q
Comments (8)
Oh my....so sorry about the job loss....that's really tough! But your pork needn't be!! LOL! You could cut it into pieces and skewer it...or slice into steaks and grill....but I like to cook the whole thing... You have lots of time, so I would brine it for about 20 hours....easy on the salt but lots of other stuff....unless your meat says "solution added"....then don't brine. If you do brine....mix up 2 cups of liquid...I like half water and half apple juice or even beer....and add a couple of cloves of chopped garlic...2 tsps of salt to every 2 cups of water....and 2 tablespoons of sugar for every 2 cups of brine...add some rosemary leaves...perhaps some sage and thyme and put the meat into a zip lock, and add the brine and turn every few hours. Remove, dry it and grill... Or do a dry rub with some paprika, salt, garlic powder,celery salt and I like to add some of Cookies BBQ rub. Grill it over indirect heat until it's no more than 160....remove and tent with foil for about 20 minutes, slice and serve... Yummers!!! There's 2 here....but just ignore the second one!
...See More
Pork loin roast advice
Q
Comments (26)
Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.
...See More
What kind of herbs for pork loin roast ?
Q
Comments (10)
I've never made a pork loin, but when I make a pork tenderloin I often use the following spice blend as a dry rub, and lightly sear the tenderloin before putting it in the oven. Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) I also commonly make a sauce to serve with the tenderloin as follow: Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion chopped 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.
...See More
annie1992
10 years ago
Yes, Betty, that was my husband, Elery, that did the quinoa stuffed squash. It was good the first time, but not exceptional. I'm glad the changes made it really good!

Yes, I think your hubs is a lucky guy indeed.

Annie
bettyd_z7_va
Original Author
10 years ago
I forgot to say I added about 1/2 cup of applesauce to the bourbon sauce which enhanced the flavor & gave it a nice consistancy.

Annie, we spooned a little of the bourbon sauce over the stuffed squash which really brightened the flavor.

I'm the lucky one. When we got married Alfred told me that he did not like macaroni & cheese or stewed tomatoes, but he would gladly try anything else I sat before him. And he has always thanked me for the meal, even if it is a sandwich & chips. :-)

John, I'm nowhere near as adventurous as you when it comes to food. I always enjoy 'hearing' what's for dinner at your house, even though I sometimes think "Ewwww!" Lol. I don't like fish, so I say ewwww a lot.

Don't laugh, but I still have to master making homemade biscuits! I've made them & they ate them, but nobody complimented me on them. :-(

I don't know what new dish I'll be trying next, but I'm going to be having fun with the cookie recipe thread. My daughter is coming up today & we're making a shopping list to begin.

Our first Thanksgiving meal of the season will be this Sunday at church and everyone loves cookies!

Thanks for the encouragement. I'm always lurking here wondering how y'all do it! it's fun to be almost 60 & still learning new things. I had gotten into a boring culinary rut.

Betty
ruthanna_gw
10 years ago
Betty, I'm glad to gear that another husband will be the beneficiary of all the good ideas and recipes here on the Cooking Forum.
bettyd_z7_va
Original Author
10 years ago
Ruthanna,

And the Husband is really happy too!

Betty

Pork Loin Dinner

Comments (6)

chase_gw

John Liu

Related Discussions

annie1992

bettyd_z7_va
Original Author

ruthanna_gw

bettyd_z7_va
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Pork Loin Dinner

Comments (6)

chase_gw

John Liu

Related Discussions

annie1992

bettyd_z7_vaOriginal Author

ruthanna_gw

bettyd_z7_vaOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

bettyd_z7_va
Original Author

bettyd_z7_va
Original Author