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Pork Loin

Karli

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Karli Rookie
Karli
Posted

I woke up here in Arizona to a very cool morning... a great day to cook the small pork loin in the freezer. I am newly diagnosesed. I live in a small town.... over 50 miles from the nearest gluten free market.... I usually roast a pork loin in a bed of bread stuffing to keep it moist. This is a very lean no visable fat loin.

Any suggestions...???

my supplies are limited .... I have one gluten free cinnamon raisen bagel, a box of gluten free rice cereal and a box of honey flavored corn cereal... gluten free. I have white potatoes and sweet potatoes. and frozen corn and black beans.... frozen spinach...frozen brocolli. fresh red bells and purple onions... assorted low salt canned goods ..corn starch.. rice flour.... tapioca, ..quinoa...and.... quinoa pasta.

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casnco Enthusiast
casnco
Posted
I woke up here in Arizona to a very cool morning... a great day to cook the small pork loin in the freezer. I am newly diagnosesed. I live in a small town.... over 50 miles from the nearest gluten free market.... I usually roast a pork loin in a bed of bread stuffing to keep it moist. This is a very lean no visable fat loin.

Any suggestions...???

my supplies are limited .... I have one gluten free cinnamon raisen bagel, a box of gluten free rice cereal and a box of honey flavored corn cereal... gluten free. I have white potatoes and sweet potatoes. and frozen corn and black beans.... frozen spinach...frozen brocolli. fresh red bells and purple onions... assorted low salt canned goods ..corn starch.. rice flour.... tapioca, ..quinoa...and.... quinoa pasta.

Karli:

Pork Loin is our favorite. I have never had a dry loin. I usually sear my loin before I roast or grill it. Then roast it for about an hour or till the internal temp is about 160. (Not positive on the internal temp. I always look it up.) If you are still concerned about moistness you can use a can of Coke in the roasting pan. Sounds weird but is excellent. I always put garlic in my loin also by making slits into the loin and stuffing garlic inside. You can't go wrong. Good luck!

Debbie

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

Karli --

We cook whole pork loin for dinners in the oven at about 325-350 (325=cookbook temp and 350 was on the package). Ours are normally about 3-4 pounds though so we have left overs. The side with any type of fat we face that down. Cook about 1hr 45minutes-2hours (temp of meat about 160). We sprinkle some pepper on it in the beginning and about half way through put BBQ Sauce on it and then closer to the end of cooking put some more BBQ Sauce :) and push some of the juice up on it.

After it has cooked and reached the appropriate meat temp we take it out and let it sit for about 5-15 minutes for the juices to stay in the meat (can also put foil over it during this time).

We are new to cooking (ha been married about 5.5 years and just started cooking more this past year haha) so when my parents came to visit they showed us how to make this. Made it about 5-6 times this past year and its always been cooked all the way and moist (I do not like any type of pink meat ick).

GOOD LUCK!

bakingbarb Enthusiast
bakingbarb
Posted

I think of pork loin as the driest meat out there. It is a fact that they contain so much less fat then they used to that pork dries out easily. There have been many cooking mag articles regarding this. Cooks Illustrated suggests brining with salt water. 1/4 cup salt dissolved in enough water to cover the pork, leave in the brine for a couple of hours. Rinse well before roasting.

Martha Stewart had a recipe years ago using apple cider and grainy mustard. The cider is my personal fav but I just used bottled apple juice now that cider is so spendy.

If you have access to fresh sage, place fresh safe leaves on the roast while in the oven, and under it. While the pork roasts, bring the apple cider brine to a simmer and cook until slightly reduced. When the roast is half way done baste with the cider you boiled down and sprinkle with sea salt. This is my abso fav way to make pork loin.

Wonka Apprentice
Wonka
Posted
I woke up here in Arizona to a very cool morning... a great day to cook the small pork loin in the freezer. I am newly diagnosesed. I live in a small town.... over 50 miles from the nearest gluten free market.... I usually roast a pork loin in a bed of bread stuffing to keep it moist. This is a very lean no visable fat loin.

Any suggestions...???

my supplies are limited .... I have one gluten free cinnamon raisen bagel, a box of gluten free rice cereal and a box of honey flavored corn cereal... gluten free. I have white potatoes and sweet potatoes. and frozen corn and black beans.... frozen spinach...frozen brocolli. fresh red bells and purple onions... assorted low salt canned goods ..corn starch.. rice flour.... tapioca, ..quinoa...and.... quinoa pasta.

The key to a moist pork loin is to not overcook it. The following recipe is really simple and good.

Pork Loin Roast with Cranberry Glaze

RECIPE BY: evelyn/athens

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