Pork Loin

Tom

A local store had a sale on pork tenderloins, so I bought a 6 pound one, now my parents and brother and family are coming for the weekend. I want a great recipe for the loin that will impress the folks with my second love.

Unknown

Tom,[p]This is from memory, but I have done it many times, always great. Take a jar of Polaner all fruit, seedless blackberry, or any flavor that you want. Put it all in a small pot, and simmer it along with a bunch of fresh black pepper, a teaspoon or more of crushed garlic, several twists of a pepper mill, and the juice of one orange. Reduce this down by at least half. When it cools, it should be thick, spreadable. Take a pork loin, not a tenderloin, and spiral cut it, meaning cut it as thin as you can and basically unroll it. Spread the all fruit mixture all over the loin, just one side, and then cover with a chopped up, chopped rather fine, onion. A little kosher salt and then you are ready to roll it back up. Lay 3 or 4 pieces of twine out on your cutting board, lay the bacon on top of the twine, and then the loin on the bacon. Wrap it all up with the twine and put it on the egg at 325* - 350* for about an hour. Roll or turn it about every 15 minutes or so to cook the bacon evenly. You want to take it to an internal temp of 145* or so, then remove and let it rest for about 10 - 15 minutes before cutting. It is out of this world. If you have a Sam's club near you, they usually sell a whole pork loin for about $1.60/lb, and I cut it into thirds and do one at a time. This will feed about 4 adults, maybe 5, so you might want to do two. I have not tried apricot yet, but I believe it would be awesome too. The onion was a new addition last time, and it really put this thing over the top. Incredible, never had anything like it. Good luck and please let me know how it turns out. Oh yeah, one other thing... I cook it direct over a raised grid, so the bacon does not flair up and burn. Take some pictures if you have a digital camera and share with the forum.

Stogie

Tom,[p]You didn't buy TENDERLOINS..what you bought were LOINS. Tenderloins weigh about a pound, whereas the much larger loins weigh in at 6-9 pounds.[p]You will need to cook these a bit longer, shoot for 145-150º. Mine take 45 mins. - 1 hour at a temp of around 400º.[p]Below is a link to my recipe page. There you will find many recipes for pork...try the Apple Glazed one..very good stuff. Also, I have written a short article on grilling pork, which gives the times and temps I have had success with.[p]Stogie
[ul][li]Stogie's Recipe page[/ul]

Unknown

Stogie,
Nice site. Thanks for sharing that with us.
Seth

Unknown

Tom,Here is a tremendous rub for any kind of pork. 3/4 C Brown Sugar 1/4C Black pepper 1/2 C salt 1/4C sugar 1/2Tbs Cayenne Pepper 1 Tbs Dry Mustard 2Tbs Garlic Powder. Mix together all ingredents. Sprinkle over loin generously. Cover and Ref. over night.I cook mine for about 1 1/2 hrs. at 250. Enjoy