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Pork Loins this weekend for dad

edited 12:52PM in EggHead Forum
My dad turns 70 this weekend and he has requested that I do the Killer pork loin that I did for him last fall. It was the spiral cut, garlic,rosemary, salt, fresh pepper, roll it back up and tie it up with a bunch of bacon and let the egg do the rest. I have no idea who mentioned this process here first, but whoever it was, how do they say it these days.... "mad props to you"!!
I would like to do another loin, with some apples in it and maybe some other complimentary spices or herbs. I am looking to you, the forum, for suggestions for this second loin. What kind of apples would you suggest, any other comments woud be appreciated. I think this is going to get interesting, and i will report back on Monday. Thanks in advance.
Seth

Comments

  • Toe 49Toe 49 Posts: 193
    Seth Howard,
    I would recommend trying this.....takes a while to "put together" but it is well worth it.....have done this a couple times and it has never failed get raves......

    [ul][li]Mr. Toads Pork Loin[/ul]
  • StogieStogie Posts: 279
    Seth Howard,[p]Not a "stuffed" loin(not a big fan of them) but vey good nonetheless.[p]Apple Glazed Pork Loin [p]3 pounds Boneless Pork Loin
    Cajun seasoning
    GLAZE
    1/2 cup Brown sugar, light
    1/4 cup Honey
    1 cup Brandy
    4 cups Apple juice or cider
    1 cup Cider vinegar
    1/4 cup Butter, melted
    1 teaspoon Cinnamon
    1/4 teaspoon Allspice
    1/4 teaspoon Mace
    1/4 teaspoon Cardamon, ground
    2 tablespoons Cornstarch
    2 tablespoons Water[p]PREPARATION:
    Season pork with Cajun seasoning.[p]Combine the GLAZE ingredients, except the cornstarch and water, in a sauce pan and bring to simmer and cook for 1 minute.[p]Whisk together the cornstarch and water. Add to the hot glaze mix and continue cooking for another minute.[p]Let this cool COMPLETELY.[p]Place the pork in a large Zip-loc bag and add marinade and let sit overnight.[p]Remove pork, reserving the marinade, and allow to come to room temp.[p]Pre-heat your grill/oven to 500 degrees.[p]Place the pork on the grill and sear for 5 minutes. Turn over and sear for another 5 minutes. If using an oven, simply place in a roasting pan and sear for 10 minutes.[p]Turn the heat down to 400 and cook for another 30-40 minutes or until the internal temp reaches 145-155 degrees, basting every 15 minutes using the reserved marinade.[p]Let rest for 10 minutes before slicing.[p]You can use any remaining marinade to serve with the meat. If you do this, boil the marinade first!
    __________________________________________________________[p]For the garlic lovers.......[p]Garlic Roasted Pork Loin [p]3-4 pound(s) Pork Loin
    10-20 Garlic clove(s)
    2 tablespoon(s) Tiger Sauce
    2 tablespoon(s) Worcestershire sauce
    2 tablespoon(s) A1 Steak Sauce
    2 1/2 tablespoon(s) Yellow mustard
    3/4 cup Orange juice[p]PREPARATION:
    Cut slits into the loin in various places. Stick your finger in the holes to make them slightly bigger and stuff a clove of garlic in each.[p]Combine the reminaing ingredients and pour over loin.[p]Marinate over night.[p]Heat grill to 500º.[p]Remove loin from marinade and let come to room temp. Do NOT remove garlic cloves.[p]Brush loin with oil and sear each side for 5 minutes.[p]Turn heat back to 400º and cook another 30-40 minutes until internal temp is 145º-155º.[p]Let rest for 10 minutes and slice thin to serve.
    [p]

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