How do you cook a boneless pork loin?!
Answers:
PORK LOIN ROAST WITH BROWN SUGAR GLAZE
ON THE ROTISSERIE:
Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice!. Insert rotisserie rod lengthwise through exact center of roast!. Insert spit forks and tighten so roast turns with the rod!. Insert meat thermometer at an angle so it will clear the cooking unit and drip on!. Center the tip in the roast being sure it does not touch the rod!.
Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees!. Allow 2 to 2 1/2 hours, total cooking time!. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times!.
IN THE OVEN:
Season as above!. Place roast, fat side up, on rack in open roasting pan!. Insert roast meat thermometer so the bulb is centered in the thickest part!. Do not add water!. Do not cover!. Roast in a slow 325 degree oven until the thermometer registers to 170 degrees!. Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting!. During last 1/2 hour of cooking time, brush on Brown Sugar Glaze!.
BROWN SUGAR GLAZE:
1 c!. brown sugar
2 tbsp!. flour
1/2 tsp!. dry mustard
1 tsp!. cloves
1/4 c!. vinegar
Mix together all ingredients!. Brush glaze on meat during cooking!.Www@FoodAQ@Com
ON THE ROTISSERIE:
Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice!. Insert rotisserie rod lengthwise through exact center of roast!. Insert spit forks and tighten so roast turns with the rod!. Insert meat thermometer at an angle so it will clear the cooking unit and drip on!. Center the tip in the roast being sure it does not touch the rod!.
Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees!. Allow 2 to 2 1/2 hours, total cooking time!. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times!.
IN THE OVEN:
Season as above!. Place roast, fat side up, on rack in open roasting pan!. Insert roast meat thermometer so the bulb is centered in the thickest part!. Do not add water!. Do not cover!. Roast in a slow 325 degree oven until the thermometer registers to 170 degrees!. Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting!. During last 1/2 hour of cooking time, brush on Brown Sugar Glaze!.
BROWN SUGAR GLAZE:
1 c!. brown sugar
2 tbsp!. flour
1/2 tsp!. dry mustard
1 tsp!. cloves
1/4 c!. vinegar
Mix together all ingredients!. Brush glaze on meat during cooking!.Www@FoodAQ@Com
Loin of Pork with Cabbage Cake!.
Serves: 6
1!.5 Kilogram Loin of pork, chined and scored (3 1/2 lb)
2 Tablespoon Plain flour
Salt
1 Tablespoon Dripping or cooking fat
300 ml Stock, made from the pork bone or stock cube ( 1/2 pint)
---- cabbage cake ----
1 Kilogram White cabbage, very finely shredded (2 1/4 lb)
25 Gram Butter (1 oz)
1 Medium Onion, very finely chopped
50 Gram Sultanas (2 oz)
Salt and Pepper
4 Medium Eating apples, peeled and quarted
---- garnish ----
1 Tablespoon Fresh parsley, finely chopped
2 Hard boiled eggs, shelled and quartered
Method
Rub the pork with flour and salt and place in a hot roasting tin in the oven at 200 °C / 400 °F / Gas 6 with a tablespoon of dripping or cooking fat!. Cook for 1 1/2 hours, basting immediately and twice more during cooking!.
Meanwhile, blanch the shredded cabbage for 2 minutes in boiling water, then drain and set aside!.
Melt the butter in a flameproof casserole dish and cook the onion gently until soft!. Remove the onion, mix it with the cabbage and add the sultanas!. Season to taste!.
Put the apples into the bottom of the casserole dish in which the onion was cooked; put the cabbage mixture on top and press down well!. Cover closely with foil and then with the lid of the casserole and cook very gently on top of the cooker for 15 minutes!. Transfer the cabbage cake to the oven, with the pork, for 40 minutes!.
To serve, put the pork on a warm dish and keep hot!. Discard most of the fat from the roasting tin and stir 1 tablespoon of flour into the remainder!. Stir in the stock, boil for 2 minutes, season to taste and serve in a gravy boat!.
Turn out the cabbage cake on to a hot dish by running a knife round the sides of the casserole and turning it upside down!. Sprinkle with parsley and arrange the eggs like a flower on the top!.Www@FoodAQ@Com
Serves: 6
1!.5 Kilogram Loin of pork, chined and scored (3 1/2 lb)
2 Tablespoon Plain flour
Salt
1 Tablespoon Dripping or cooking fat
300 ml Stock, made from the pork bone or stock cube ( 1/2 pint)
---- cabbage cake ----
1 Kilogram White cabbage, very finely shredded (2 1/4 lb)
25 Gram Butter (1 oz)
1 Medium Onion, very finely chopped
50 Gram Sultanas (2 oz)
Salt and Pepper
4 Medium Eating apples, peeled and quarted
---- garnish ----
1 Tablespoon Fresh parsley, finely chopped
2 Hard boiled eggs, shelled and quartered
Method
Rub the pork with flour and salt and place in a hot roasting tin in the oven at 200 °C / 400 °F / Gas 6 with a tablespoon of dripping or cooking fat!. Cook for 1 1/2 hours, basting immediately and twice more during cooking!.
Meanwhile, blanch the shredded cabbage for 2 minutes in boiling water, then drain and set aside!.
Melt the butter in a flameproof casserole dish and cook the onion gently until soft!. Remove the onion, mix it with the cabbage and add the sultanas!. Season to taste!.
Put the apples into the bottom of the casserole dish in which the onion was cooked; put the cabbage mixture on top and press down well!. Cover closely with foil and then with the lid of the casserole and cook very gently on top of the cooker for 15 minutes!. Transfer the cabbage cake to the oven, with the pork, for 40 minutes!.
To serve, put the pork on a warm dish and keep hot!. Discard most of the fat from the roasting tin and stir 1 tablespoon of flour into the remainder!. Stir in the stock, boil for 2 minutes, season to taste and serve in a gravy boat!.
Turn out the cabbage cake on to a hot dish by running a knife round the sides of the casserole and turning it upside down!. Sprinkle with parsley and arrange the eggs like a flower on the top!.Www@FoodAQ@Com
Season, unless already pumped with seasonings!. Mix a rub of garlic and onion POWDER, salt and pepper, Italian seasoning, and rub both sides!. Bake fat side up in a beef bouillion (or just water, if you don't have bouillion), add some carrots, potatoes, then during last 45 min!. add a can of mixed veggies--Voila!! The whole meal, except lettuce salad, french bread, and dessert--One pan--one little clean-up!.Www@FoodAQ@Com
you can grill, on opposite side of fire slowly for hours depending on weight should be 160' with meat themometer
let rest for 15 min!. in foil tent before slicing
or bake uncovered @ 350' till 160' again letting rest
either way use a drip pan for juices to make a great gravy or sauceWww@FoodAQ@Com
let rest for 15 min!. in foil tent before slicing
or bake uncovered @ 350' till 160' again letting rest
either way use a drip pan for juices to make a great gravy or sauceWww@FoodAQ@Com
Put it in a slow cooker with a little water, salt, and pepper!. You can also add vegetables, I like carrots and potatoes or sour kraut and brown sugar!.Www@FoodAQ@Com
have U ever tried using a crock pot!?!? they're slow cookers, & U can put something in B4 bedtime & it'll B done by morn!.Www@FoodAQ@Com
season it stick in slow cooker 5-7 hrsWww@FoodAQ@Com
put it on the grill!.Www@FoodAQ@Com