Re: GREAT GOD ALMIGHTY

Get out that iron skillit boy. Rub olive oil all in it and place loin in with the side up you want to be on top. Pan sear that thing for about 3-5 minutes on each side depending on how big the meat is. After it's seared, pop it into the oven you already forgot to turn on while it was searing. I'd say about 375 to 400. Usually bakes for about 25-30 minutes, but keep checking the temp. Internal temp of 145 probably. Times may vary as I've never cooked juan that big.

If you want, you can put some vegetables in there at the bottom before you pop it into the oven.

For flavoring, well, that's different for every person. I'm simple and usually use rosemary & italian seasoning or lemon pepper or some assortment of spices like that cause I'm a simpleton. Sometimes you can breakout da sawces if you want.

All this to say, I now prefer the turkey tenderloin over the pork as it seems to come out more tenda and I like the flavoring better.

If none of that works, just remember, Facebookcoach's wife had to eat his ### so consider that no matter what comes out the oven, it can always be worse.

Ayejoe

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Re: Today is the Jounge's chance to pork loin!

Apr 23, 2021, 12:44 PM

What you have my amigo is a lion roast. Usually when i get a whole pork loin i will slice off 6-8 good size chops to vac-seal and freeze and what's left from the center is the loin roast. Here is how you prepare it:

Put bacon/garlic/fresh herbs and a little olive oil in a food processor until its kind of a bacon meat paste. You will be tempted to eat this with a spoon based solely on the smell. DO NOT EAT IT.

Slice the lion into a roulade. You slice along the bottom flat-ways maybe one inch thick but do not cut all the way through, then flop the big part off of the flat part you just cut, continue until you have the whole thing laid out in a roughly one inch thick sheet of pork muscle.

Now take your bacon paste and shmear it all over that bad #####. Then roll it back up with the bacon goodness trapped inside of your roulade. Tie with butcher twine.

I usually smoke it to about 10 degrees below desired temp (you could do this in the oven if you want but it won't be as good), sear it on all sides in a ripping hot cast iron pan and then rest it for about minutes.

Slice and serve. You can make an optional pan sauce in the cast iron after you sear and while it rests. Just saute some onion/shallot/garlic/herbs and deglaze with white wine, add chicken stock and reduce. Mount with butter. How much butter you say? Put in however much you think and then double that.

Enjoy.

Tharealdonjuan

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Today is the Jounge's chance to pork loin!

Who's loin?***

Wait a ####### minute!

Hey let's don't be jumping to conclusions.

Make up a garlic/herb paste, rub it all over

Volleyball wha? Pork loin should be roughly dickish

maybe a rilly girthy one.

Nah, Ken is correct.

So mine is not the whole pork loin.

So it's a pork lo.***

Re: Nah, Ken is correct.

Ah OK. So I was actually wrong, but right by mistake.

Ah I see, TY***

round? you sure you got a loin hombre?

I mean, the label on the bag SAYS pork loin.

Re: I mean, the label on the bag SAYS pork loin.

About the same smoke time as a butt

Should take less time - not much of a stall because less fat***

this. be careful whatever you do, they get dry easy.

Are you a Mexican or a Mexican't?

Check it out - this forker uses pork loin for al pastor.

That' s lot of meat (TWSS). Hears how I usually cook mine

for you my fine messican amigo

If nobody has yet said to cook this just like a

Re: Today is the Jounge's chance to pork loin!

Re: Today is the Jounge's chance to pork loin!

GREAT GOD ALMIGHTY

That. Looks. GREAT.

Have you tried shoving it in that

Your’s

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