I have a cooked pork loin in my refrigerator. It is just so plain. How can I jazz it up?!
Answers:
i would say you can add a sauce,,, bbq, sweet and sour,,,, or go with a mushroom cream soup and sauteee some onions and mushrooms and add the soup to it,,,,Www@FoodAQ@Com
I'm thinking Chili Verde!. Pretty simple since your pork is already cooked!. Get a big pot and start simmering at least one each of all the green peppers after dicing!. Bell, Anaheim, etc!. (Oh yes, don't forget the Jalepeneo and the Habenieros!) Dice up a white onion and a garlic bulb and toss them in as well!. You might want to start with a bit of water but the veggies will make a lot more so don't overdo it!. While this is going on, chunk up your roast and give it a quick browning in a skillet!. This is a good time to jazz it up with a little crushed red pepper or Montreal Steak Seasoning!. Once the meat's browned you toss it in the pot with all the rest!. Give a dash of Cumin, some Oregano, you'll want some salt and I add a dash or two of cayenne!. A little sage or thyme will give it a fresher "green" taste but that is a matter of choice!.
Let simmer on low until your veggies get soft and "Ole!"
Chile VerdeWww@FoodAQ@Com
Let simmer on low until your veggies get soft and "Ole!"
Chile VerdeWww@FoodAQ@Com
pull it apart and add this sauce: 6 oz tomato paste
5 T!.ground fresh ginger
2T!. dark brown sugar
3 oz red wine
2 cloves garlic ,pressed
1 small onion minced
1T brown mustard
1 T Tabasco
simmer ten minutes and add to pulled pork ,return to heat to heat through and serve with french bread ovoids dusted with garlic and olive oil then lightly toastedWww@FoodAQ@Com
5 T!.ground fresh ginger
2T!. dark brown sugar
3 oz red wine
2 cloves garlic ,pressed
1 small onion minced
1T brown mustard
1 T Tabasco
simmer ten minutes and add to pulled pork ,return to heat to heat through and serve with french bread ovoids dusted with garlic and olive oil then lightly toastedWww@FoodAQ@Com
Cook it in some tomatoes with the juice, onions, peppers, salt, peppers, garlic and broth!. Let it simmer a while!. Serve with rice!. Cook some garlic bread!.Www@FoodAQ@Com
Just did this last night--Slice loin, dredge in Ranch dressing, and roll in crushed potato chips, any flavor, and bake at low temp, coveredWww@FoodAQ@Com
i like to peel and chop a couple of granny smith apples!. saute them in some butter until they soften and add a pinch of salt and some brown sugar!. i like to add some raisins as well!.Www@FoodAQ@Com
Pork loin is great drizzled with some balsamic vinegar and served with rosemary mashed potatoes!.Www@FoodAQ@Com
put it in a soupWww@FoodAQ@Com
Roasted Pork Loin with Roasted Garlic Vinaigrette
Roasted Garlic:
2 heads garlic
2 tablespoons olive oil
Salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt and freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F!.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom!. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt!. Fold the foil up and around the garlic halves, making sure they stay flat!. Seal the foil into an airtight package!. Roast until golden and soft, about 60 minutes!. Keep the garlic in the foil and let cool slightly!.
For the Pork:
Place the pork loin in a medium, heavy roasting pan!. Season all sides with salt and pepper!. Place the pork in the oven 30 minutes after the garlic has started roasting!. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes!. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes!.
For the vinaigrette:
Remove the garlic from the foil!. Remove the cloves by squeezing the base of the garlic!. Place the garlic, parsley, and balsamic vinegar in a blender!. Pulse the machine until blended!. Drizzle the oil into the blender while the machine is running!. Add the sugar, salt, pepper, and water and blend until incorporated!.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter!. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish!.
OR TRY:
Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes
3 pounds center cut boned pork loin roast, patted dry
2 1/2 cups ginger ale
1/2 cup soy sauce
1 cup sherry
1/4 cup honey
1/4 cup chopped ginger
1 small yellow onion, chopped
5 cloves garlic, peeled and crushed
6 cardamom seeds, crushed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 cups veal stock or dark chicken stock
2 tablespoons unsalted butter
Steamed haricots verts or small green beans, accompaniment
Caramelized Sweet Potatoes, recipe follows
In a large non-reactive baking dish, place the pork loin!.
In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes!. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally!.
Preheat the oven to 350 degrees F!.
Remove the meat from the marinade and reserve!. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan!. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour!.
Remove the roast from the oven and place on a platter!. Tent with aluminum foil and let rest for 10 to 15 minutes before carving!.
Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil!. Cook at a brisk simmer for 5 minutes!. Place the roasting pan over 2 burners over medium-high heat!. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan!. Pour the juices into the saucepan with the remaining marinade!. Add the chicken stock and cook until reduced by almost half!. Whisk in the butter and remove from the heat!. Adjust the seasoning to taste!. Strain into a sauceboat or decorative bowl!.
To serve, arrange the sweet potatoes in the middle of the plate, the haricots verts to the side, and slices of pork around the top!. Drizzle with the sauce and serve immediately!.
Caramelized Sweet Potatoes:
2 tablespoons unsalted butter
4 1/4 pounds sweet potatoes, peeled, trimmed and cut into 1-inch dice
1/2 cup firmly packed light brown sugar
1/2 cup Steen's 100% Pure Cane Syrup
1/4 cup dark molasses
1/4 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Pinch teaspoon ground allspice
1/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees F!. Grease a large baking dish with the butter!.
Toss the sweet potatoes in a large mixing bowl with the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon to coat evenly!. Pour them into the prepared pan and roast until fork-tender, about 1 hour!.Www@FoodAQ@Com
Roasted Garlic:
2 heads garlic
2 tablespoons olive oil
Salt
Pork Loin:
1 (3 1/2 to 4 1/2-pound) boneless pork loin
Salt and freshly ground black pepper
Vinaigrette:
Roasted garlic, recipe follows
1/4 cup chopped fresh parsley leaves
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
Preheat the oven to 475 degrees F!.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom!. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt!. Fold the foil up and around the garlic halves, making sure they stay flat!. Seal the foil into an airtight package!. Roast until golden and soft, about 60 minutes!. Keep the garlic in the foil and let cool slightly!.
For the Pork:
Place the pork loin in a medium, heavy roasting pan!. Season all sides with salt and pepper!. Place the pork in the oven 30 minutes after the garlic has started roasting!. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes!. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes!.
For the vinaigrette:
Remove the garlic from the foil!. Remove the cloves by squeezing the base of the garlic!. Place the garlic, parsley, and balsamic vinegar in a blender!. Pulse the machine until blended!. Drizzle the oil into the blender while the machine is running!. Add the sugar, salt, pepper, and water and blend until incorporated!.
To serve:
Slice the pork into 3/4-inch thick slices and transfer to a serving platter!. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish!.
OR TRY:
Ginger Ale Marinated Pork Loin with Caramelized Sweet Potatoes
3 pounds center cut boned pork loin roast, patted dry
2 1/2 cups ginger ale
1/2 cup soy sauce
1 cup sherry
1/4 cup honey
1/4 cup chopped ginger
1 small yellow onion, chopped
5 cloves garlic, peeled and crushed
6 cardamom seeds, crushed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 cups veal stock or dark chicken stock
2 tablespoons unsalted butter
Steamed haricots verts or small green beans, accompaniment
Caramelized Sweet Potatoes, recipe follows
In a large non-reactive baking dish, place the pork loin!.
In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes!. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally!.
Preheat the oven to 350 degrees F!.
Remove the meat from the marinade and reserve!. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan!. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour!.
Remove the roast from the oven and place on a platter!. Tent with aluminum foil and let rest for 10 to 15 minutes before carving!.
Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil!. Cook at a brisk simmer for 5 minutes!. Place the roasting pan over 2 burners over medium-high heat!. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan!. Pour the juices into the saucepan with the remaining marinade!. Add the chicken stock and cook until reduced by almost half!. Whisk in the butter and remove from the heat!. Adjust the seasoning to taste!. Strain into a sauceboat or decorative bowl!.
To serve, arrange the sweet potatoes in the middle of the plate, the haricots verts to the side, and slices of pork around the top!. Drizzle with the sauce and serve immediately!.
Caramelized Sweet Potatoes:
2 tablespoons unsalted butter
4 1/4 pounds sweet potatoes, peeled, trimmed and cut into 1-inch dice
1/2 cup firmly packed light brown sugar
1/2 cup Steen's 100% Pure Cane Syrup
1/4 cup dark molasses
1/4 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Pinch teaspoon ground allspice
1/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees F!. Grease a large baking dish with the butter!.
Toss the sweet potatoes in a large mixing bowl with the brown sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon to coat evenly!. Pour them into the prepared pan and roast until fork-tender, about 1 hour!.Www@FoodAQ@Com