Question: PORK LOIN... what are some ways to cook this type of cut tender and juicy?
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Answer #1:
My boyfriend taught me this trick to make pork loin very tender and juicy and it's so easy. Take the pork loing and place it in a pan, then cover it with a bottle of italian dressing and let it marinate all night. He then cooks it on the grill and it is perfect. it is simple but i swear it works everytime.Answer #2:
Cook it in a crockpot for ultra-tenderness. :)Answer #3:
Pork only needs to get up to 140 to be safe to eat. That will leave it "medium" with a slightly pink center. There's no way medium can be dry. Most people incinerate their pork because their grandmother said pink pork isn't safe to eat. Unless you're cooking for an infant (or maybe your grandma) grandma was wrong.Use a digital meat thermometer and cook to about 150 next time. If you just cooked until it "looked" done, you probably went to about 180.
Thermometers are the ONLY way to be absolutely positive what the meat will be like EVERY time.
Happy cooking!
Answer #4:
soak the loin in Apple juice and vinegar for at least 3 hours. It lends a delicious sweet-salty flavor. It's my favorite to fix at all family gatherings. Also, it becomes extremely tender, basically pulling apart at the touch. YUM YUMAnswer #5:
Pork loin is best served when roasted WITHOUT being wrapped in foil.You can go ahead and proceed exactly as you did the first time, but leave the foil off and place it in an oven safe pan. ALL meat gets tough when moisture does the cooking. You essentially steamed that poor roast instead of dry roasting it. What a shame. You'll need a good meat thermometer and it needs to be inserted without penetrating the stuffing and let it reach a safe temperature. Let the roast "rest" on a warm platter for about 30 minutes. While doing that, make your gravy from the beautiful, rich drippings left in the roasting pan - having drained the fat off, of course. And for crying out loud, ladle that gravy over some mashed potatoes!
Now, if you still think that going the foil route is the way to go, then you will need to cook it for a few more hours to break down the fibers that you toughened up.
Answer #6:
I agree with Steve with one exception. Yes cook only to 140 degrees however do not stuff it. The stuffing will not get cooked enough at that temp and will still have blood in it. Roast or grill the pork loin separate and make the stuffing on the side and bake it.Other way to make it tender is to braise it. you can use the stuffed loin for this and brown very good like you did, Then put it in the pan with gravy or a sauce about 2/3rds of the way full. cover with foil and bake for about 2 hours or so at 275 to 300 degrees. This will make it very tender. You can do the same with ribs and they will fall off the bone.
Answer #7:
Have to go with skip the foil. Bake in a moderate oven 300 until done. As said, a meat thermometer is the best way to tell, but about 25 mins per pound is a good rule of thumb.Answer #8:
--------------------------------------------------------------------------------Pork Roast -- A combination of dry herbs gives pork an out-of-this-world flavor!
.INGREDIENTS
1 tablespoon sugar
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2-1/2 pounds boneless pork loin roast
..DIRECTIONS
1.Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight.
2.Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 2-1/2 hours or until a meat thermometer reads 160-170 degrees. Let stand for 15 minutes before slicing. Refrigerate or freeze remaining pork (may be frozen for up to 3 months).
Answer #9:
Slow-cooking it in some kind of liquid will make it more tender. This recipe uses a can of cream of mushroom soup and a crockpot to make it juicy and tender. You should try it! Click HereAnswer #10:
Pork loin dries out very easily because it's so low in fat. Good for your diet; bad for your palate. Fat is really what gives things that unctuous mouth feel we call "juicy".What you really want are some old-fashioned breeds with extra fat, but those are hard to come by. You can fake it with "lardoons", bits of fat pork stuffed into slits cut in the pork. Tasty, but a lot of work.
One thing you can do is brine it. That helps it retain water as it cooks. It doesn't add fat, but it helps protect the meat from contracting and getting tough, much as fat does. In a recipe like this you'd have to brine it before you stuff it. Personally, I'm not crazy about brining pork; I think it gives it a spongy texture. Too much moisture.
Another thing that will help is to cook it less. The USDA tells you to basically incinerate pork by cooking it to 160. The pig farmers tried to get them to lower it at the same time they lowered it for chicken, but it didn't happen. But cooks will tell you that it's perfectly safe to cook it to 145 rather than 160, and those extra 15 degrees will make a LOT of difference in the finished product.
Unfortunately, that's a bit harder with stuffing. The stuffing keeps the inside cooler longer, subjecting the outside to more cooking. You can try what they recommend for people who insist on stuffing turkeys: nuke the stuffing until it's pretty hot before stuffing. That way you don't have to heat the stuffing as well as the meat.
Be sure to let it rest before carving it. That lets the juices soak back into the meat. Carve it immediately and all of the juice on the carving board is juice that's not in the meat. Give it a good 10 or 15 minutes, tented with aluminum foil, to let it redistribute the juices.
Answer #11:
my family loves pork loin, and here's how i make it, comes out juicy and tender every time.Marinade:
1 cup vegetable oil
2 tablespoons seasoned salt
3 cloves garlic minced
1 small onion minced
1 bell pepper (your choice of color) sliced into 1/2 inch wide strips
1 teaspoon Worcestershire sauce
3 tablespoons lack daniels whiskey
3 tablespoons honey
1 tablespoon brown mustard
marinade overnight
slice into 3 inch steaks and grill.
(you can cook it in the oven too, just cook it at 300)
tastes very yummy
Answer #12:
Cranberry Glazed Pork Roast 4 LB boneless Pork Loin Roast 2 tsp. cornstarch 1/4 tsp. cinnamon 1/8 tsp. salt 1/2 tsp. grated orange peel 2 TB orange juice 2 TB dry sherry 16 oz whole berry cranberry sauce In small saucepan, cook all ingredients over medium heat until thickened. Set aside. Place roast in shallow pan, roast 45 minutes at 325. Coat with 1/2 -1 cup cranberry glaze. Return to oven for 30-45 minutes, until inside temperature is 155-160. Let stand 10 minutes, slice & serve with the rest of the glaze. The other thing I love to do with a pork loin is to season it with honey and sage. Pour it on and rub it in (about 1/4 cup honey, with 1 TB olive oil mixed it, then sprinkly with sage. Roast covered until the last 30 minutes or so. If you cover the roasting pan for most of the cooking, then remove the lid to let it brown in the last half an hour or so, it should be moist and tender. You might also want to brine the roast for an hour or so before you roast it--submerge it in cold water 1/4 cup of kosher salt.Answer #13:
pork tenderloin bake1 tbsp onion, grates
1 clove garlic, crushed
1 tbsp wine vinegar
1/4 tsp cayenne pepper
1/2 tsp sugar
1/2 cup soy sauce
2 pork tenderloins
2 to 4 slices of bacon
take silver skin off tenderloins, wrap in bacon. put all remaining ingredients in a cassarole dish and mix slightly. place the tenderloins in the mix and marinate for 2 hours or longer, flipping them over at least once. (i do mine overnight) bake uncovered at 300 degrees for 2 hours.
from a cookbook locally published in 1990, this is my FAVORITE pork recipe ever. my mother serves it with brown rice with mushrooms and veggies and either rolls or biscuits. its easy and, while it takes a while, most of it can be made while doing other things. i can't do the same thing because i don't have a big enough dish, nor space to store one, for the brown rice. here's that recipe as well. not super healthy, but GOOD!
brown rice with mushrooms
1 stick margaring
1 cup uncooked rice
1 can creamy onion soup (or french onion soup)
1 can consomme
1 small can mushrooms
melt margarine into casserole dish. add rice, creamy onion soup, consomme, an mushrooms. mix well. bake for 1 hour uncovered, in a 350 degree oven.
Answer #14:
Dried apricots and prunes soaked overnight in red wine. Then either roll or slice and stuff the loin before cooking. The wine soaks into the loin, the juice from the loin soaks into the dried fruit...it makes for a yummy blending. And the fruit adds color an appetizing color too. I like it with French Potato Salad (add steamed chicken for a great main dish at lunch).French Potato Salad
2 lb red creamer potatoes (red works, white doesn't), quartered or cut into eighths if they are large
1 lb green beans, cut into 1" lengths
1/4 c. dry white wine
Blanche green beans in boiling water until just tender, about two minutes. Strain and set aside in a large bowl. Cook potatoes in well-salted boiling water until knife-tender but not falling apart. Strain and toss with the green beans and wine, season liberally with salt and pepper. Allow to cool.
Vinagirette:
1/4 c. white wine vinegar or other good, light vinegar
1/4 c. good extra virgin olive oil
1 Tbsp rustic Dijon mustard
2-3 Tbsp tarragon, finely chopped (1/2 teaspoon dried)
pinch sugar
salt and pepper
Whisk the vinegar, mustard, salt, pepper, sugar and tarragon together until well combined. Add the olive oil in a drizzle, whisking constantly, until fully emulsified. Add salt or pepper to taste.
Pour the dressing over the potatoes/beans and toss to coat, turning gently so as not to damage the potatoes. Let rest for a couple hours in the fridge, or make well ahead. Serve lightly chilled or at room temperature.
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