Twenty-Five Tactics: Pork Loin

Keltin

Keltin

New member
Here's a fun little game that I think will be of great benefit. The idea is to come up with 25 ways to prepare the target ingredient. All you need do is post your idea/suggestion. It can be as simple as "#1 Fried Chicken", or you can list a basic method for the recipe and hit the highlights, or go ahead and post a whole recipe. Sharing a link to a recipe from here or outside is perfectly acceptable. It's up to you.

You can post as often as you like. Whoever posts the 25th Tactic should pick a new target ingredient and then we'll start a new thread for that target ingredient. The ingredient can be anything you like, veggie, meat, pasta, etc.

In the end, we could end up with several threads for many different ingredients. These would be great resources. Imagine sitting around thinking, how am I going to prepare the chicken tonight? Then you open the Twenty-Five Tactics: Chicken thread and boom, you're inspired!

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We’re going with pork loin (not tenderloin). I’m going to start with my favorite, foil packet grilled loin chops!

You can stuff them or grill them regular, either way, these are great!

#1 Campfire Grilled Pork Loin Chops

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

 
i coat mine in canola, thouroughly sear, then crockpot w/ kraut & plentiful coarse black pepper, sage, garlic, a few dashes of franks sauce, & usually quartered/halved grade 'b' potato, namely reds. i leave the crockpot initially on hi, then lo, usually @ least 1 day if not 2. shreds beautifully & gets incrediously tender & juicy!

another delicious one is the pork w/ (dried) prune & apricot plumped gently in stock, stuffed w/ & then the fruits made into a thin sauce via immersion blender- after stuffing stuffing the roast w/ some of the cooked dried fruit before searing, then oven-roasting. butterfly the meat, or use a carving knife to make a place for the fruit to be placed in the center of the pork. so yummy. 1 of the greatest dishes Chef put me to work on during classes. man, was that good stuff!
 
#8 Deep-fried in oil
 

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12 -

Roasted Stuffed Pork Loin (chopped mushrooms & onions sautéed in EVOO till soft, frozen chopped spinach thawed & squeezed dry added to pan, seasoned with sea salt, ground peppercorns & thyme. Butterflied pork loin spread with the spinach mixture, rolled & tied seared in pan then roasted).


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#14 Hot and Sour Soup

Hot and Sour Soup
This makes a double batch..

½ cup
dried wood ears (crumble before rehydrating)
1 cup
dried shiitake mushrooms (crumbled)
1 large package
sliced, fresh mushrooms (PLUS 1 can whole straw mushrooms)
(1) 49 oz can
chicken broth , PLUS 1 quart beef broth

1 can
bamboo shoots, drained
1 teaspoon
minced ginger


6 tablespoons
cornstarch mixed with equal parts water
5 large
eggs (optional)
2 lb
Pork loin, cut into bite-sized pieces
1/2cup
red wine vinegar
6 tablespoons
thin (regular) soy sauce plus a pinch of sugar
2 tablespoon
thick soy sauce (optional)
14 ounces
firm tofu, cut into 1/2 inch dice (OPTONAL)
1 teaspoon
sesame oil
1 teas
crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings



In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 5 minutes and let sit until softened. Drain and thoroughly rinse.
In a large saucepan combine the chicken and beef broths, wood ears, all of the mushrooms, bamboo shoots, and ginger. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream. In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.
Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.
 
#16 How about an old-fashioned braised pork chop, with taters and gravy? (Brown it, add about a half cup of water, cover and turn the burner down to low, let it simmer for about an hour). Soooo tender.
 

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Peameal Bacon

This is common in parts of Canada. It's the pork loin (not the tenderloin) which has been cured, but not smoked, then rolled in a cornmeal crust. I got sooooo addicted to it when I lived in Ontario for 7 years, but have never been able to find it anywhere else.

I recently found a site where people have made their own at home, and I'm going to try it soon.
 
#20 Ol-Blue's Melt in Your Mouth Pork Loin (one of my very favorites! Easy, tasty and makes lots of great gravy!

The link has photos!

http://netcookingtalk.com/forums/showthread.php?t=6800&highlight=Melt+mouth

Lee

Pork Loin, Melt in Your Mouth (Posted by Ol- Blue)

2 1/2 to 3 pound(s) PORK LOIN ROAST; Boneless.
1 clove(s) (small) GARLIC; Cut Into Slivers.
FLOUR
1 to 2 tablespoon(s) OIL
1 package(s) LIPTON ONION SOUP MIX
1 can(s) (10 3/4 ounce) CREAM OF MUSHROOM SOUP
2 cup(s) WATER; Hot.
SALT; To Taste.
BLACK PEPPER; To Taste.
_____

Poke holes all around pork loin, insert garlic.
Season pork with salt and pepper to taste.
Coat meat well with flour.
Heat oil in cast iron skillet or a heavy skillet.
Brown meat on all sides.
Mix the mushroom soup and onion soup mix together with the hot water.
Slowly add soup to the roast allowing some of the onion pieces to rest on the top of the pork loin as much as possible.
Cover pan and bake at 375 degrees for about 1 hour and 15 minutes or until done.
Serve gravy over mashed potatoes if desired.
 
I thought the Twenty-Five Tactics was great, so I thought I'd revive this one that we didn't finish. Then maybe we can start another.

I use more pork tendloin than pork loin, but I did use loin in the hot and sour soup that I made the other day.

So......Hot and Sour Soup
 
:sorry: My suggestion has already been listed. I'll come up with something else.


So, #21 is CC's Rosa Di Parma
 
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