Ideas for pork loin

[SilverSage]

I have a 3 pound boneless pork loin that I'm thawing for dinner tomorrow. I could use some inspiration. Normally, I would just roast it, and serve it up with some homemade applesauce and scalloped potatoes. But I'm looking for something different.

My parameters are:
I don't own a crockpot.
I don't own a smoker.
I HATE sauerkraut.
I do have a gas grill.
I am willing to go outside my comfort zone.
Everything has to be from scratch (no canned soup)

I could use some ideas from all the great cooks here.

[GotGarlic]

I made this a couple of times and it's wonderful: Cut the loin into a single long, relatively thin piece, so you can make a roll. Mix together about a half cup chopped fresh herbs, 1/8 cup olive oil and 1/4 cup Parmesan cheese. Spread evenly over the meat, roll it up, and tie with twine every few inches. Roast as usual.

I served this with a side of pasta mixed with pureed herbs, garlic, evoo and Parmesan, topped with chopped tomatoes or roasted red pepper.

[Keltin]

Here's two awesome and recent creations from Franken-Pantry by Karen and Lethal that are new, fresh, and look divine.

And also one of mine for Pork Scallopine that I did a while back that we simply loved.


Karen: Franken-Pantry VI
http://www.netcookingtalk.com/forums/showthread.php?t=16791&page=3 (http://www.netcookingtalk.com/forums/showthread.php?t=16791&page=3)


Lethal: Franken-Pantry VIII
http://www.netcookingtalk.com/forums/showthread.php?t=16913&page=3 (http://www.netcookingtalk.com/forums/showthread.php?t=16913&page=3)


Keltin: Pork Scallopine
http://www.netcookingtalk.com/forums/showthread.php?t=15854 (http://www.netcookingtalk.com/forums/showthread.php?t=15854)

[Kimchee]

I do the long jellyroll cut too.
A package of spreadable garlic herb cheese, sauteed mushrooms and Herbes Fines
makes a dandy stuffing too.

[SilverSage]

WOW! Those all sound wonderful. But I think I need to clarify. I don't have that wonderful, tender, thin, pork tenderloin. I have a pork loin. 3 pounds. As fat as it is long.

[BamsBBQ]

WOW! Those all sound wonderful. But I think I need to clarify. I don't have that wonderful, tender, thin, pork tenderloin. I have a pork loin. 3 pounds. As fat as it is long.

those work just as well SS... i have butterflied them...stuff with honey garlic sausage..wrapped in bacon...either seared on a grill and finished in oven or seared in a pan and finished in the oven.

you can also cut them into steaks for a loin pork chop.

pork loins like that, i bring up 140-145* and then let residual heat take them the rest of the way...doesnt over cook and keeps it tender and juicy.

[Mama]

I've made this several times and it is wonderful every time.

Preheat an oven to 500 degrees F.

I mixed 5 ounces of jalapeno pepper jelly with 5 ounces of Raspberry Fruit Spread. I seasoned the roast with Montreal Steak Seasoning that I rubbed in to the meat and then just poured the jelly mixture over the roast.

Place the loin on a rack and place in the oven for 15 minutes then turn the temp down to 260 degrees F for 1 1/2 hours (check with a meat thermometer after an hour). When the center reaches 142 degrees F remove from the oven and rest.

It's amazing!

[Keltin]

Agreed. I work more often with the loin as opposed to the tenderloin, and you can roll them out for stuffing and tieing just the same.

I usually don't like making chops out of the loin as they dry out very easily. But I have found one way that makes a perfectly juicy loin chop every single time with almost no thought involved.

http://www.netcookingtalk.com/forums/showthread.php?t=10545



those work just as well SS... i have butterflied them...stuff with honey garlic sausage..wrapped in bacon...either seared on a grill and finished in oven or seared in a pan and finished in the oven.

you can also cut them into steaks for a loin pork chop.

pork loins like that, i bring up 140-145* and then let residual heat take them the rest of the way...doesnt over cook and keeps it tender and juicy.

[CaliforniaCook]

Maybe you can slice it in half & half again. First thing that came to mind was Rosa di parma... butterflied (beef) stuffed & rolled with prosciutto & Parmigiano-Regianno, etc.:

Rosa Di Parma

http://www.relishmag.com/article/21660.html

Rosa di parma made with Pork Tenderloin:

http://www.eatingwell.com/recipes/pork_tenderloin_rosa_di_parma.html