8 lb Pork Loin - What should I do with it?

[bonkboo]

Can I cut it in half and freeze some?  Is it like a tenderloin?  Looking for some ideas, please.

[winedoc]

Pork loin and pork tenderloin are not the same cuts of meat. Even though both can be prepared with the same seasoning, loin does well with low-and-slow cooking whereas tenderloin can be cooked at a much higher heat and stay tender. I like to cut the loin into boneless chops or the tenderloin into medallions and grill both of them about the same way. They both stay tender when grilled, but the loin might have to be watched a bit more carefully to keep from drying out. A marinade or brine should help prevent drying.

[bonkboo]

5 minutes ago, winedoc said:

Pork loin and pork tenderloin are not the same cuts of meat. Even though both can be prepared with the same seasoning, loin does well with low-and-slow cooking whereas tenderloin can be cooked at a much higher heat and stay tender. I like to cut the loin into boneless chops or the tenderloin into medallions and grill both of them about the same way. They both stay tender when grilled, but the loin might have to be watched a bit more carefully to keep from drying out. A marinade or brine should help prevent drying.

 

 

Thanks, that's really helpful.  I think I will freeze some slices and a "roast."  That google thing led me think about a slow cooker pork loin with cabbage ($.17/lb on sale) and potatoes.  And some tbd liquid.

[Paul Bacino]

Love to use it to Make Breaded " Pork Loin sandwiches "

1" Thick--Pound to 1/4

Bread - use standard flour/egg/ Crumb

Pan fry and enjoy

 

Usually I look for center cut Loins/ otherwise your loin will have a dark meat section/ which I use for roasts

[winedoc]

One roast and some chops sounds like the best of both worlds!

 

I like this recipe with pork loin chops: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-alla-pizzaiola-recipe

 

You can add sauteed fennel, mushrooms, onions, and peppers to "smother" them with a tomato veggie sauce.

[Paul Fink]

You certainly can freeze part of it.

However, I would stay away from the slow cooker, 

Sear the roast and put in 350° oven 

cook to 140° and let rest

[robirdstx]

My favorite way to use pork loin cutlets is for Tonkatsu.

 

 

Edited March 24, 2017 by robirdstx
Added photo. (log)

[kayb]

Also makes good stir-fry, cut crossways and then into strips or diced.

 

If I have a big pork loin like that, I generally cut part of it into boneless chops, as mentioned above; they lend themselves to any number of cooking methods. I'll leave one chunk whole as a roast. You can also brine and then smoke, for Canadian bacon.

 

[bonkboo]

Wow, lots of great ideas.  Thanks.  Will report back.

[FeChef]

Not a fan of pork loin. Dries out too quick. Like Paul mentioned, I would use a meat tenderizer and pound them into cutlets and bread and deep fry for a few min for schnitzel. Top with some gravy, with a side of garlic mash and buttered corn.

[FrogPrincesse]

Sous vide.

[scott123]

22 hours ago, FeChef said:

Not a fan of pork loin. Dries out too quick.

 

Pork loin ground with fat (60/40) stays nice and moist But that's the only way I'll eat it.

[FeChef]

13 hours ago, scott123 said:

 

Pork loin ground with fat (60/40) stays nice and moist But that's the only way I'll eat it.

Yeah but at that rate, you might as well just use pork shoulder, unless your using beef fat instead of pork fat. I know at least when i get a lot of deer meat i trim all the fat and discard and replace with beef fat. And i know a few family members  that use a higher ground beef fat ratio and just add mixed ground lean pork loin for making meatloaf.

[kayb]

After trying my hand at curing my own Canadian Bacon, I'd suggest that. I had my first meal off mine last night. It's a very mild taste, but one that grows on you; I sliced mine about 1/4 inch thick and seared, just to get a little color on it, and had it with biscuits and eggs and sorghum molasses for breakfast-for-dinner.

 

 

Not sure how long it'll keep in the fridge, so I will probably slice it all in the coming days, vac-pack in smaller portions and freeze.

 

[IndyRob]

Brine loin chops and sous vide.  Flash chill.  Bread lightly and deep fry until just golden enough.

[Kim Shook]

I found a great BOGO sale on pork and thought I picked up 2 sealed packages of pork tenderloins.  Turns out I got one package of tenderloins and one package of a boneless LOIN.  I love tenderloin, but am not a big fan of boneless (and fatless) loin.  I cleaned it and took off the silverskin, sprinkled it with Penzey's version of lemon pepper seasoning. sealed it and tossed in the freezer.  How should I prepare this?  I have an IP, a CSO, and a SV as well as all of the equipment that normal people have (😁😉).  Any advice would be greatly appreciated!

[Tropicalsenior]

Pork loin is one of my favorite cuts of pork. I cut them into individual cutlets and freeze them in packages of two. Some I later pound out for schnitzel and some I cut thicker and make tonkatsu. I have found out that if I brine the meat in one tablespoon of salt to one cup of water for about 4 hours they are really moist and tender.

Edited Tuesday at 06:55 PM by Tropicalsenior (log)

[rotuts]

@Kim Shook

 

PL is lean , and thus might cook up on the dryer side

 

if not careful.

 

SV  solves that problem , and will get you the tenderness 

 

you are looking for  ( time related )

 

and the doneness you prefer ( bath temp related )

 

do the  loin  SV  

 

TL also works well SV

 

do not over cook either 'conventionally.

 

grilled rare TL , bit of quick char on the outside

 

cooled , and sliced thinly makes a mighty fine sandwich.