What Is The Best Way To Cook A Pork Loin Filet?!
I would like the inside to be moist and tender and the outside to be a little crusty, if possible!. also, how much of the fat do I cut off!? The bottom is like a sheet of fat!. Thanks!.Www@FoodAQ@Com
Answers:
What a great choice, I absolutely love Pork Tenderloin! First off, the sheet of fat on the bottom is easily removed!. Pick out a sharp, thin bladed knive and start pulling on the fat with your hands and use the knife to separate it from the loin!. Your silver skin is more of a concern though, and you have to get underneath it to remove it fully!. Put your tip end of your knife underneath the silver part, then move it back and forth to get under the full width of the skin, then move your blade length wise to get it all off!. The other fat on the pork loin will aid in it's cooking, but the silver skin will not cook away and be inedible if you or your guests try to chew it!. Marinating your Pork Loin is easy, pick out your favorite marinade or seasoning with Olive oil and Apple Cider Vinegar and put it into a ziplock bag for about an hour!. After you take the pork loin out of the marinade, get a large skillet and drizzle it with Olive Oil and a pinch of butter!. Rub your Pork Loin with a light dusting of your favorite Rub to get that crusty outside!. (be sure that your marinade and rub are complimentary to each other in flavors), get your pan very hot, then sear the entire outside of your pork loin!. (searing it this way will seal all of your flavors into your loin and keeping it moist on the inside)!. Once it's brown on all sides, (please don't leave it during this process, it will brown quickly) then you can either turn down the heat and cover it in your skillet or pop it into the oven until you've reached your desired temperature!. Depending on what size you have, you could pop it into the oven at 375 for no more than 10 minutes!. This will give you a medium-medium well temperature on the smaller end and a light medium temperature on the thicker end!. Bring this out of the oven and place on a large platter and put a tent of foil on top to let the meat rest and this will also raise the internal temperature for more of a medium doneness without drying it out!. So, that's how I do mine and I cook these all the time, hope this helps you out today and it may look intense, but once you've done it for the first time, you will find it a super easy process for a wonderful Pork dish! Happy cooking to you and Happy Thanksgiving to you and your family!Www@FoodAQ@Com
Pork Loin with Apples - - Filetto di Maiale alle Mele
Ingredients:
1 pound (1/2 k) boned pork loin
A scant half cup olive oil
Salt & pepper to taste
1 3/4 pounds (750 g) moderately tart apples
1 tablespoon honey
A brimming cup dry white wine
1/2 teaspoon meat extract
2 tablespoons unsalted butter
Preparation:
Begin by trimming away any fat or gristle the meat may have, and then tie it with string so it will keep its shape!. Set it in a roasting pan, season it with salt and pepper, sprinkle it with the oil, and roast it in a moderate oven (185 C, 370 F) oven for about an hour, basting it occasionally with the pan drippings!.
In the meantime, peel, core, and slice the apples!. Heat the wine and the honey in a pot and cook the apple wedges for a few minutes, until they are fork-tender, then remove them to a serving platter and carefully spoon some of the syrup over them!. When the meat is done remove the string, slice it, and lay it over the apples, transferring all the pieces together so the loin maintains the shape it had when it was whole!.
Return the roasting pan to the stove, stir in a little water and the meat extract into the pan juices, and heat through until they have thickened slightly!. Remove the pan from the fire, whisk in the butter, and pour the sauce over the meat!.
This would go quite nicely with polenta!.
As a wine, either a Rossese from Liguria, or a Sassella from Lombardia!.
Grilled Pork Chops - - Braciole di Maiale
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
Six slices boned pork loin
Powdered hot pepper
Fennel seeds
Salt to taste
Preparation:
Take six slices of pork loin, about 1/2-3/4 of an inch thick, pound then gently to flatten them with the flat of a broad knife, and then rub them with powdered hot pepper and fennel seeds to taste (Calabria is known for spice, so feel free to make these zesty)!. Grill the meat over hot coals, turning the pieces once or twice, season them with salt to taste, and serve!.
Serves 6
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Ingredients:
1 pound (1/2 k) boned pork loin
A scant half cup olive oil
Salt & pepper to taste
1 3/4 pounds (750 g) moderately tart apples
1 tablespoon honey
A brimming cup dry white wine
1/2 teaspoon meat extract
2 tablespoons unsalted butter
Preparation:
Begin by trimming away any fat or gristle the meat may have, and then tie it with string so it will keep its shape!. Set it in a roasting pan, season it with salt and pepper, sprinkle it with the oil, and roast it in a moderate oven (185 C, 370 F) oven for about an hour, basting it occasionally with the pan drippings!.
In the meantime, peel, core, and slice the apples!. Heat the wine and the honey in a pot and cook the apple wedges for a few minutes, until they are fork-tender, then remove them to a serving platter and carefully spoon some of the syrup over them!. When the meat is done remove the string, slice it, and lay it over the apples, transferring all the pieces together so the loin maintains the shape it had when it was whole!.
Return the roasting pan to the stove, stir in a little water and the meat extract into the pan juices, and heat through until they have thickened slightly!. Remove the pan from the fire, whisk in the butter, and pour the sauce over the meat!.
This would go quite nicely with polenta!.
As a wine, either a Rossese from Liguria, or a Sassella from Lombardia!.
Grilled Pork Chops - - Braciole di Maiale
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
Six slices boned pork loin
Powdered hot pepper
Fennel seeds
Salt to taste
Preparation:
Take six slices of pork loin, about 1/2-3/4 of an inch thick, pound then gently to flatten them with the flat of a broad knife, and then rub them with powdered hot pepper and fennel seeds to taste (Calabria is known for spice, so feel free to make these zesty)!. Grill the meat over hot coals, turning the pieces once or twice, season them with salt to taste, and serve!.
Serves 6
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Roasted Pork Loin
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C)!.
Crush garlic with rosemary, salt and pepper, making a paste!. Pierce meat with a sharp knife in several places and press the garlic paste into the openings!. Rub the meat with the remaining garlic mixture and olive oil!.
Place pork loin into oven for 2 hours, turning and basting with pan liquids!. After 2 hours remove roast to a platter!. Heat the wine in the pan and stir to loosen browned bits of food on the bottom!. Serve with pan juices!.
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Pork Loin with Caraway Crust
2 tablespoons caraway seed, crushed
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
3 pounds boneless pork loin roast
Preheat the oven to 325 degrees F (165 degrees C)!. In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste!.
Place the roast in a roasting pan fat side up!. Rub the spice mixture into the top and sides of the roast!. Insert a meat thermometer into the roast, and place in the oven!.
Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C)!. Remove from the oven and let rest for 15 minutes!. The temperature will rise to 160 degrees F (70 degrees C)!. Slice and serve!.
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3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C)!.
Crush garlic with rosemary, salt and pepper, making a paste!. Pierce meat with a sharp knife in several places and press the garlic paste into the openings!. Rub the meat with the remaining garlic mixture and olive oil!.
Place pork loin into oven for 2 hours, turning and basting with pan liquids!. After 2 hours remove roast to a platter!. Heat the wine in the pan and stir to loosen browned bits of food on the bottom!. Serve with pan juices!.
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Pork Loin with Caraway Crust
2 tablespoons caraway seed, crushed
1 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
3 pounds boneless pork loin roast
Preheat the oven to 325 degrees F (165 degrees C)!. In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste!.
Place the roast in a roasting pan fat side up!. Rub the spice mixture into the top and sides of the roast!. Insert a meat thermometer into the roast, and place in the oven!.
Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C)!. Remove from the oven and let rest for 15 minutes!. The temperature will rise to 160 degrees F (70 degrees C)!. Slice and serve!.
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4 or 5 lbs!. pork loin
3 tbsp!. oil
3/4 c!. water
3/4 c!. ketchup
3 tbsp!. brown sugar
1/2 c!. cider vinegar
4 tsp!. Worcestershire sauce
3/4 tsp!. oregano
3/4 tsp!. paprika
3/4 tsp!. garlic salt
1/2 tsp!. salt
1/4 tsp!. dry mustard
Black pepper and pinch of ground cloves
Place pork loin on rack in roasting pan!. Roast at 325 degrees approximately 40 minutes per pound!. Saute onions until tender and add other ingredients to make sauce!. Simmer 15 minutes to blend flavors!. Baste meat with sauce every 20 to 30 minutes!.Www@FoodAQ@Com
3 tbsp!. oil
3/4 c!. water
3/4 c!. ketchup
3 tbsp!. brown sugar
1/2 c!. cider vinegar
4 tsp!. Worcestershire sauce
3/4 tsp!. oregano
3/4 tsp!. paprika
3/4 tsp!. garlic salt
1/2 tsp!. salt
1/4 tsp!. dry mustard
Black pepper and pinch of ground cloves
Place pork loin on rack in roasting pan!. Roast at 325 degrees approximately 40 minutes per pound!. Saute onions until tender and add other ingredients to make sauce!. Simmer 15 minutes to blend flavors!. Baste meat with sauce every 20 to 30 minutes!.Www@FoodAQ@Com
I use a very sharp knife to cut a slit that tunnels through the middle and then I stuff it with a very nice bread stuffing!.
Use thyme in the dressing instead of sage and savoury!.
Slow roast it and make a bit of gravy or sauce with red wine!. Www@FoodAQ@Com
Use thyme in the dressing instead of sage and savoury!.
Slow roast it and make a bit of gravy or sauce with red wine!. Www@FoodAQ@Com
leave the fat for flavor bake it with butter and seasoning and let it simmer in some water it will fall apart into your mouthWww@FoodAQ@Com
most recipes say to fry it, but i tried to back it!. either way i didn't like it!.Www@FoodAQ@Com