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Main Forums => The Puke Palace => Topic started by: Ben on January 08, 2022, 01:20:57 PM

Title: Pork Loin
Post by: Ben on January 08, 2022, 01:20:57 PM
While it is past New Years, I think I am going to make this sometime in the next week. Maybe even tomorrow if I can get off my ass and drive to the city for ingredients.

Title: Re: Pork Loin
Post by: K Frame on January 09, 2022, 08:07:37 AM
I finally had my pork loin, sauerkraut, and mashed potatoes yesterday for dinner, only a week late.

I sous vided the loin and then seared it in a pan.

Really tasty.
Title: Re: Pork Loin
Post by: Ron on January 10, 2022, 09:47:43 AM
I've been eying a Czek basted tenderloin recipe that is made with capers and lemon, once it is done roasting you make a sour creme gravy out of the drippings.

I'm thinking about skipping the lemons and adding mushrooms instead.
Title: Re: Pork Loin
Post by: K Frame on January 11, 2022, 07:01:00 AM
That recipe is very similar to a recipes I've had over the years.

I had a similar one I worked up for thick loin chops in which you stuff the chops with thinly sliced tart apples, onions, and bacon and pan braise in apple cider.

Once the chops are done they're pulled and held warm and the cider is reduced and then thickened a bit with some corn starch.

Chops are served on a bed of sauerkraut with the sauce either over top or on the side for dipping.

The one thing I don't care for is caraway seeds in my sauerkraut. Just never did it for me.
Title: Re: Pork Loin
Post by: Ron on January 14, 2022, 07:03:36 AM
Did a tenderloin in the instant pot yesterday. Browned it in a pan first.
Caramelized onions in the same pan added mushrooms. 

Took the meat out of the IP and thickened to make gravy, added onions and mushrooms, blended with an immersion blender and let IP run on sauté for a bit. Mixed in capers and sour crème before serving.

Made it up on the fly and it turned out real good.

They say you can brown meat and caramelize onions in the IP but I find it much easier in a good pan on the stove.

The benefit of the IP was mostly how fast the meat was done. I only set it for 3 minutes with 15 minute natural release. 
Title: Re: Pork Loin
Post by: charby on January 14, 2022, 05:56:50 PM
I like to wet cure pork loin and smoke it. Aka Canadian Bacon.
Title: Re: Pork Loin
Post by: grampster on January 14, 2022, 06:49:13 PM
As was said in Family Feud....."What is something that comes after pork?" and the lady said "Q Pine." :rofl:
Title: Re: Pork Loin
Post by: Ben on January 16, 2022, 02:48:25 PM
Well, I just made the OP recipe, and it was really good. The only mistake I made was having, I think, smaller loins than the recipe and keeping them in the oven five minutes too long. Middles were good but ends were a little dry. The kraut/apple/onion side was really good. My only change was putting in a little more apple*. I used a sweet Bavarian mustard that I like instead of the sharp mustard they called for, and I think it was a better choice. Washed it down with an Idaho Snake River Valley wine.

I think what I might do next time is crumble some of the bacon from the loins into the kraut side. Otherwise, this was really easy to make, with cooking being 90% of the time. Very fast prep. Also a relatively healthy meal, I think. I'll definitely be making this much more often.

* I am finding that I really like apple in dishes. I will even make hot turkey sandwiches where I put somewhat thick apple and onion slices in. Done right, the meat and cheese heat up well while the onion and apple still stay crisp and cool. It's a tasty effect. I find that recipes I find with apple in them tend to be healthier alternatives as well.
Title: Re: Pork Loin
Post by: K Frame on January 16, 2022, 04:23:00 PM
"The only mistake I made was having, I think, smaller loins..."

Maybe next time try girding them?

 :rofl: :rofl: :rofl:
Title: Re: Pork Loin
Post by: K Frame on January 16, 2022, 04:25:12 PM
I'm going a slightly different way today...

I've got a nice shank city ham baking in the oven right now.

In a bit I'm going to pull the foil off the pan then cook some sauerkraut in the pan drippings.

I'll have ham and sauerkraut with mashed potatoes and, maybe, Lima beans.

Great meal for a cold, crappy winter night.

Then I'll carve the rest of the meat off the bone and throw it in a pot and boil it for ham and bean soup base, which I'll make tomorrow.