Lots and lots of pork!?!
Answers: My butcher had a huge meat sale this week so I bought tons of pork. He had pork loin on sale for $1.69 a pound and I couldn't resist, I bought 3 loins (16 pounds total!) What can I do with all the meat? The other loins are in the freezer until I use them. I've done porkchops and I've done roasting it, what else can I do that's easy and creative? Maybe some different seasonings or marinades?
Good price on those, you really scored!!
Loin # 1: Pick the largest or smallest loin for a whole pork loin roast.......the leftovers can be used in Cubano sandwiches, Mu Shu Pork with Hosin Sauce, cubed to make pork chili........
Loin # 2: Slice it into pork chops the thickness that you like.......you'll be amazed at how many you get....portion into zip lock bags and freeze......
Loin # 3: Cut it into thirds or quarters, portion and freeze, this gives you options when the other two have been used....you can either cut one or two into chops, and use the other(s) in stir frys, etc.....
As far as recipes, I suggest tasteofhome.com or
FoodNetwork.com and type Pork Loin into the search engine.....see how many they come up with, and pick form there.....
Enjoy!!
Christopher
ADDENDUM:
Pork Cutlets, how stooooooooopid was I to forget about one of my favorites??? Breaded and pan fried with gravy and mashed potatoes....YUM......
You could cut some into chunks and marinade them in some teriyaki sauce...grill them on skewers as pork kabobs.
Or I found a great Emeril recipe for you for sweet and sour pork..it calls for lean pork (where as the other recipes called for shoulder or butt).
http://www.foodnetwork.com/food/recipes/...
Enjoy your pork.
slow cooker go to www.allrecipes.com
Here's one of my recipes. I used a rib roast, but it is adaptable.
http://mrorph.com/foodblog/a_stub.php?p=...
*Chopped for sandwhiches
*Soups. Creating a soup with pork can be rather tricky, however, as long as you do it right, it's fine.
*Pasta salad with sliced pork.
*Pork-stuffed mushrooms.
*Pork-stuffed peppers or zhucchini. [[sp?]]
*Ceasar-type salad, but with a variation on the sauces, made with pork.
*Pork Keilbasa. [[sp?]]
*Stir fry consisting of pork, zhucchini [[sp?]], peppars, tomatoes, onions, etc.
*It can be put on pizza. I've never tried it, but a friend of mine LOVES it.
*"Kabob" type skewered meats and vegetables, preferably grilled or fried. For this, I'd recommend a marinade or sauce that includes honey.
*Cirtrus roasted pork; basically, create a marinade consisting of honey or other sweet base, citrus, and possibly a bit of extra sugar if you're up for it. Good garnished with orange or peaches. If that isn't appetizing; some people don't like it much, you can try apples. I've only had apples with pork once, but it was pretty good.
*Greek Gyros. Though not all do, many recipes for this are mainly pork-oriented.
*Slice or dice it into bite-sized pieces or slices, and slow cook it in a "crock-pot" for a while, with barbecue sauce, honey, a dash of steak or hot sauce, and spices.
*Create burgers with it; get it into small pieces, mix it with a basic burger spice recipe, form into patties, and you can freeze it.
*I've never tried it, but I have an aunt that used to slice it in half, not to get to large chunks, but two thin slices that remain the same length and width -- just much less in thickness. She'd leave them connected at the ends, and cover one half with cheese a sauces, then re-fold the slice over itself, like a sandwhich. Then, she'd bake or broil it until it was done, and finish it off with garnish.
Personally, I don't really eat a whole lot of meat. However, when I do eat pork, I prefer it with a light rub of garlic and peppercorn. I also like Italian spice on pork, for some reason.
Honey Roasted Pork Loin
4 servings
2 lbs pork loin (boneless)
to taste salt and pepper
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth
Preheat the oven to 375.
Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme.
Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.
Put some in a crock pot with your favorite bbq sauce. Yum! They get really tender and fall apart. About 4 hours on high or 6 to 8 on low.
If you like mustard, mix about 2 tbls mustard with the same amount of horseradish. Put sliced (about 1 inch thick) loin in a baking dish and coat with the mustard mix. Cook on 375 for about 45 minutes.
Also, you can dip sliced loin in flour, salt, pepper and a dash of sugar mix and fry them in butter over med low heat.
Marinate the pork loins in about 1/4 cup of orange juice and lime juice, fresh garlic (crushed), 1/2cup of olive oil, salt, 1/2 of an onion sliced in rings, oregano and cumin or optional. Add all these together in a pan and marinate for about 3 hours or overnight. Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away, 30-45 minutes. Brown the pork in the oil until crispy on the outside. DO NOT overcook! Add onion slices and saute briefly.
Can be served with rice, black or regular beans.
I also buy them on sale at times.I slice them thick and use as boneless pork chops,stuff,fried or breaded.We also serve a pork chop around here with breakfast.Pork chop,eggs,potato and hard roll in this house!
Oh...stuffed and wrapped with bacon.
Enjoy!!!
Lobster-Stuffed Tenderloin
3-4 lb. whole beef tenderloin
2 4-oz. frozen lobster tails
1 t melted butter
1 1/2 t lemon juice
6 slices bacon, partially cooked
1/2 c sliced green onion
1/2 c butter
1/2 c dry white wine
1/2 t garlic salt (I use crushed)
1 t chopped parsley
Cut tenderloin lengthwise to within 1/2" of bottom. Place lobster tails in boiling salted water to cover, simmer 5 minutes. Remove lobster from shells; cut in half. Place lobster end to end inside beef. Combine melted butter and lemon juice, drizzle on lobster. Close meat around and tie roast together with string. Place in roasting pan on rack. Roast at 425F. for 30 min. Place bacon on top, roast 5 minutes longer. Saute onion in butter in saucepan; add wine and garlic and heat. Slice roast. Spoon on wine sauce. Tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to serve.
You can wrap some with thinly sliced sweet potatoes and roast on a bed of sliced onions, adding whole mushrooms around the meat during the last 45 minutes or so of cooking.
Use a piece of it to make green chile, emapanadas or chimichangas.
Marinate in a mixture of 2 parts orange juice to 1 part lime juice. Add 2 Tbsp. oregano. Submerge meat overnight and up to 3 days refrigerated. Roast or grill.
Cut some into thick chops. On the edge, using a sharp knife, cut a pocket into the chop. Stuff with anything you like with pork...bread stuffing, sauteed leeks and mushrooms, hot peppers, okra, whatever. Sear in a pan stove top. In a 13x9 baking dish, dump 1C. rice, 2 C. liquid (water, veggie stock, 1/4 citrus juice if it is compatible with whatever you stuffed them with and 3/4 water), diced veggies of choice. Arrange your seared stuffed chops on top, cover with foil and bake an hour or so at 350F. Let stand covered for 5 minutes before serving.
Marinate in equal parts of soy sauce, steak sauce and worcestershire, overnight in the fridge, and grill. I like it with roasted potatoes or other root veggies.
Cook it a good long time in the crock pot - 10-12 hrs on low and then shred it with a fork. Stir the shredded pork with some good BBQ sauce (I like Famous Daves Sweet and Spicy best and have it on rolls or buns, mmmmmmm
Or mix 1 part yellow mustard to 3 parts brown sugar (like 1 cp mustard to 3 cps brown sugar or 1/4 cp mustard to 3/4 cp brown sugar). Stir that together well and then pour it over the shredded pork. Sugar can be adjusted to your own taste.
You can also do shredded pork tacos, this is an amazing recipe.
Mix in blender:
1 onion
2 stalks celery
3 cloves garlic
? to 1 cp water
1 tsp chili powder
? tsp cayenne
? tsp oregano
1 tsp cumin
1-2 jalapeno peppers, seeded
Salt & Pepper
5 lb pork loin roast
3 bay leaves
1 lrg jar Herdez Salsa Verde
Tortillas – corn
Cabbage – shredded
Salsa
Place the pork roast in the crock pot. Pour the blended ingredients over top and place 3 bay leaves on top. Cook on low 8-10 hours.
Remove bay leaves and dispose of them. Remove the roast and let it cool before shredding. This can be kept for days in the fridge or freezer at this point.
When ready to serve, place shredded pork in the crock pot and pour the Herdez Salsa Verde over it. Stir it together. When hot serve with the tortillas, cabbage, salsa, and jalapeno sauce.
Jalapeno Sauce
1 cp plain yogurt
? clove garlic
1 bunch cilantro, chopped
1 Tbls vinegar
1 Tbls water
? tsp salt & pepper
1 jalapeno pepper, seeded
Blend and serve with tacos.