Cooking pork loin?

[GPintheMitten]

You guys are making me hungry. Time for a boloney sammich.

 

[65fl]

You guys are making me hungry. Time for a boloney sammich.

For a special treat you should try smoking that bologna first.

 

[Bird]

For a special treat you should try smoking that bologna first.

I have never cared much for cold bologna, primarily because of the after taste the rest of the day. But while I haven't any bologna in quite awhile, I did like it fried. But when we went to Alaska in 1972, one of my brothers gave us a whole unsliced stick of caribou bologna and I ate bologna sandwiches for lunch every day driving back down the Alaska Highway. That was the best bologna I ever ate.

But tonight, I had to settle for a thick ribeye and a baked potato.

 

[creekbend]

I have never cared much for cold bologna, primarily because of the after taste the rest of the day. But while I haven't any bologna in quite awhile, I did like it fried. But when we went to Alaska in 1972, one of my brothers gave us a whole unsliced stick of caribou bologna and I ate bologna sandwiches for lunch every day driving back down the Alaska Highway. That was the best bologna I ever ate.

But tonight, I had to settle for a thick ribeye and a baked potato.

Are You bragging or complaining? Sounds pretty good to me.:licking:

 

[donn12]

I like to marinade pork tenderloin in teriyaki (Lawrys is not too salty) for 8 hours or so. I cook it indirect until it hits 145 degrees then I remove the meat and place in a covered container for 5 or 10 minutes to let the juices come back. The only thing you have to make sure of is that you buy plain pork tenderloin and that the pork has not been treated with anything to add flavor or your marinade won't work.

Also chunks of steak or chicken breast can be cooked like this and served over any type of rice. My kids love any of these. A thermapen is about $75 but well worth it for a serious cook.

 

[herd]

I love pork and have tried cooking many ways and always looking for another way. My favorite on the grill is Boston Butt, usually about 3.5-4.0 pounds, grilled and doused every 15-20 minutes with a mix of apple vinegar and crushed red peppers.

Wash it slightly, lightly rub it with Dale's, only enough so that it doesn't drip. Then season it heavy: By that, I mean, in order, lemon pepper, black pepper, garlic salt, onion salt, any other speciality seasoning, and finally salt (your choice, iodine, seasalt, kosher, etc).

Then I place it on a grill, charcoal prefably but gas is ok, skin up and leave it for a while. The mixture of apple vinegar and crushed red peppers should have been made up the night before, I put mine into a one quare Mason jar that I drilled a series of 1/8'' (or smaller) holes in so it is perfecct for sprinkling. As the butt gets into cooking, the sprinklin will just soak into the meat and provide absolutely the best aroma I know of, people in the neighborhood will be calling to ask what's on the grill.

I always try to cook to 150* internal, no more that 155*. Take off, let set under tin foil, and at supper time, voila, YOU DA MAN!

Dang, that got me hankering, think I'll go to the store in the morning and get a butt to grill for supper tomorrow nite.

 

[MossRoad]

We have a George Foreman rotisserie that does a great job on pork loins. We use a rub for pork from McCormick's or we'll use a lemon pepper rub. 90 minutes and it's done.

Or, we use a cooking bag in the oven.

Or, we get the grill incredibly hot and sear all sides of the loin quickly to seal it up. Then we wrap the loin in foil, turn down the grill and cook it on the top rack until it gets to 155-160 temp, then remove it.

In all cases, we let it sit for 15-20 minutes before serving... with apple sauce!

[youtube_browser]SgqDpLyXsg0[/youtube_browser]

 

[czechsonofagun]

I slice it, tenderize it and fry it as a schnitzel. Excellent! The schnitzel should be made from veal, but I prefer pork loin for it.

The trick is to slice it thin, say half an inch, hammer it even thinner, salt, bread it - flour, egg, bread crums and fry in hot oil.

Serve with pickle and mashed potatoes.

Try it, you will love it.

 

[Chuck52]

We don't seem to have much luck with the pork loins, either, so I'll try some of the suggestions here. It's such a lean cut of meat that it is easy to get it too dry. That's why I prefer the Boston Butt pork shoulder cut. My favorite is a boneless one that's been tied to keep it together. They are great on the rotisserie when you season them well. When we have the fresh herbs, I'll poke them full of holes and stick garlic, rosemary, sage and thyme in there, salt and pepper well, and then cook it on the rotisserie until it has lots of dark brown crust. It is still moist and tender inside, and the salty, garlicky, herb flavor is wonderful.

Chuck

 

[schoolsout]

I'm going to have to brag on the Cobb grill once again ( Cobb America : The Tabletop Cobb Premier Portable Charoal Grill and Cooking System )

Picked up my 3rd one (not the Premier model like my previous 2), but it was brand new and only $20 from Salvation Army store (I was calling on customers and happened to pretty much trip over it on the floor)

Takes 8 pieces of charcoal
I use cherry wood for smoke
it also has a "moat" that I like to pour light beer in while cooking so it steams as well as smokes.

Comes out juicy and with great flavor.

Check it out