Wife's away, sprinter will play

sprinter

Hey all,[p]The wife is away for a few days with her mom, took the kids with them, so I have some time to play. I thawed a pork loin, cut off three 1 1/2 inch steaks, and have those in different marinades as we speak. I'm experimenting with some olive oil, TONS of fresh herbs, balsamic vinegar, juniper berries (I love what these do for pork) and some other stuff. I have some sauces in the works for the cook this evening, planning on a high temp sear for these three. Each of the three will be treated with some different concoction. The remaining portion of the loin I'm thinking about marinading or brining, putting a breadcrumb herb mixture on the outside and cooking it direct over 350 or so until done. We'll see how these turn out.[p]Troy

JJ

sprinter,
You might want to marinate one in either rasberry or strawberry vinegar and dusted with garlic powder, piercing them with a fork so that the vinegar pentrates deep. Unique flavor.

sprinter

JJ,[p]I did pierce the ones that I have marinating now, it helps the flavors to penetrate the meat. I have one in Tarragon Vinegar and olive oil, one in Balsamic Vinegar and olive oil, and one in just plain olive oil, all have fresh rosemary, basil, tarragon, sage, and oregano minced into the mixture. The olive oil I'm using is an unfiltered spanish olive oil, has a real unique flavor to it. I have another half of the loin leftover and will try the fruit vinegars if these turn out OK. Thanks for the idea, I have a lot of pork to cook over the next few days.[p]Troy

djm5x9

sprinter:[p]To the one in plain olive oil try adding plenty of fresh lemon juice and marinate over night. . .