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Pork Loin
#12265
06/24/2010 11:52 AM
06/24/2010 11:52 AM
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Joined: May 2005
Posts: 1,278 Virginia Beach, VA
SarahJane
OP
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OP
Traveler
Joined: May 2005
Posts: 1,278
Virginia Beach, VA
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I have a nice pork loin I am going to cook tonight, any ideas for grilling it? Thanks in advance.
Sarah
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Re: Pork Loin
[Re: SarahJane]
#12266
06/24/2010 12:22 PM
06/24/2010 12:22 PM
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Joined: Mar 2009
Posts: 398 Maryland
misterduffy
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Traveler
Joined: Mar 2009
Posts: 398
Maryland
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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!
"The towels were so thick there I could hardly close my suitcase." - Yogi Berra
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Re: Pork Loin
[Re: Auspicious]
#12269
06/24/2010 08:59 PM
06/24/2010 08:59 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Auspicious said: 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!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Pork Loin
[Re: peconic]
#12270
06/25/2010 07:08 AM
06/25/2010 07:08 AM
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Joined: Aug 2000
Posts: 14,041 In beautiful Naples
contessa
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Joined: Aug 2000
Posts: 14,041
In beautiful Naples
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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 SauceIngredients: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 Preparation1. 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
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Re: Pork Loin
[Re: peconic]
#12271
06/25/2010 09:01 AM
06/25/2010 09:01 AM
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Joined: Aug 2002
Posts: 925 Chesapeake - deliveries worldw...
Auspicious
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Traveler
Joined: Aug 2002
Posts: 925
Chesapeake - deliveries worldw...
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peconic said:Auspicious said: 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! 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.
dave
S/V Auspicious
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Re: Pork Loin
[Re: Orange_Burst]
#12274
06/25/2010 12:06 PM
06/25/2010 12:06 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Orange_Burst said: 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. 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...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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