TravelTalkOnline Forums People Talk Recipes Pork Loin

I have a nice pork loin I am going to cook tonight, any ideas for grilling it? Thanks in advance.

Hi Sarah - I sometimes roll the porkloin in peppercorns before grilling. I serve it with something slightly sweet to offset the pepper, like a mango chutney. Best of luck!

I sometimes marinate a pork loin in a Korean Bulgogi sauce:

- 2/3 c. soy sauce
- garlic (I put a lot in)
- 2 tablespoons of sesame oil (or olive oil)
- finely chopped green onion with top
- 2 tablespoons sugar

Karen

A little salt, a lot of pepper, some olive oil, and cook until internal temp is about 150F.

Mmmmm.

and serve with applesauce & potato latkes!

While I don't eat pork I do like the blend of Bourbon & Peaches so this intrigued me. I tweeked it a bit adding more garlic and brn. sugar. It's also light, coming from www.cookinglight.com. I'll be making this with chicken! Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


Pork Chops with Bourbon-Peach Sauce

Ingredients:
4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced garlic (I'd add a T. because we like garlic)
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
3 teaspoons brown sugar
2 thyme sprigs
3 tablespoons bourbon
2 teaspoons butter

Preparation
1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I usually make pork loin on deliveries, often the second or third day out since the leftovers make great sandwiches. Leftovers can also be shredded to make a cheater's version of barbecue.

With the limitations of cooking at sea, latke is tough. Often I serve the loin with apple sauce (as you suggest) and roast vegetables -- usually potatoes, carrots, and onions. Cole slaw with a vinegar & oil dressing vice mayonnaise based is popular also.

We usually inject a teriyaki marinade and let it sit overnight. I'm sure you could use your favorite marinade, but injecting really gets the flavor infused into the meat.

A chili lime marinade makes a delicious pork loin!

If we do marinade pork loin, it's usually Terriaki...
Personally, we do not like garlic with pork loin, so we stay away from that...
a good dry rub (itallian, greek or southwestern), overnight, is also excellent...

My DH found a really yumm McCormicks dry rub today, it is Grillmates Sweet and Smoky with cinnamon and chipotle. Good stuff, for retail grocery.

Simple simple simple supper tonight, pork chops with the dry rub, grilled, sliced Zukes with onion, olive oil and salt and pepper, and boiled red new potato.

Breeze