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Center cut pork loin?

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michigan_jason
michigan_jason Posts: 1,346
edited July 2012 in EggHead Forum
My wife just got home with a 10lb center cut boneless pork loin. How the hell do I cook this bad boy lol? I am thinking of chopping it up so I can freeze it, but I would love to hear what you guys think is a good way to prepare/cook it.

Thanks,

J



"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • Kristinnn
    Kristinnn Posts: 133
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    when in doubt throw it in the crock pot.  I believe that piece of meat tends to get dry when cooked. 
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  • michigan_jason
    michigan_jason Posts: 1,346
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    when in doubt throw it in the crock pot.  I believe that piece of meat tends to get dry when cooked. 
    This thing is 2.5ft long! I cannot do that lol. Even though it is 90* here in michigan, I still want to egg lol.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    You'll have to brine it to have any chance of it being not dry. You can also butterfly it open, put on whatever you like, and roll it up. Even then I would brine it for a bit. That thing would feed a small army, good luck.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • michigan_jason
    michigan_jason Posts: 1,346
    edited July 2012
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    Lol, I just had the idea of slicing it in about 3/4inch slices like a pork chop.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • stike
    stike Posts: 15,597
    edited July 2012
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    well.  it's just pork chops that aren't cut up.  any meat will be dry when overcooked, so just don't overcook it. 

    guys guys guys.

    it's a roast if left as is.  it's chops (which is what people call pork steaks, for some reason) if sliced.

    cured, it's back bacon.

    slow cooked as a roast, it is perfect.  you can slow cook any roast. slow cooking does not dry out meat.  lo-and-slo does NOT mean it will be pullable.  but it will be pullable if you cook it lo and slo until it pulls (190-195). but here's the thing. it doesn't have a ton of fat or connective tissue.  so it'll fall aprt (any meat will), it just won't be re-wetted with melted fat and gelatinized collagen. 

    so slow roast it to 140-145. (you have heard of slow roasting.  that's nothing more than lo and slo)

    or make steaks and cook them the same way you would a rib eye.  but refer to it as a 'chop' if you still feel the need.

    any meat may be cooked at low temps.  how long you cook it, and to what temp will dtermine what you end up with.

    any meat can be grilled, too. 




    ed egli avea del cul fatto trombetta -Dante
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  • Kristinnn
    Kristinnn Posts: 133
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    Yeah you will probably be best cutting it into pork chops.  I would freeze some unless you plan on living on porks chops for a while.  I like to put johnnys seasoning salt on them.  I used to just cook them on a skillet..this was before the egg.. i havent really tried them on the egg yet.  I imagine you could just cook them like youd cook some chicken
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  • bigphil
    bigphil Posts: 1,390
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    cut a loin roast and stuff it i just did one was great , make boneless pork chops out of some or Canadian bacon even or the old standby cook some in sauerkraut   
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • michigan_jason
    michigan_jason Posts: 1,346
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    @stike

    You never disappoint, thank you very much! Your words just make sense, period.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • michigan_jason
    michigan_jason Posts: 1,346
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    I am just going to cook the damn things, lol, internal 140 and pull/rest. Seems simple. I will freeze the majority as I do not have an army.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • stike
    stike Posts: 15,597
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    here is the same thing he has.  you are NOT restricted to chops.

    roasted at 350 or so, rolled and stuffed.
    image

    cured and made into loin (back, or 'canadian') bacon

    image

    image

    done it as a striaght up pork roast many times, just never took any pics because it's not really that interesting a cook.  great food, but nothing more than season and roast. too easy to deserve pics.  and we've all cooked chops, o no pics of those either


    ed egli avea del cul fatto trombetta -Dante
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  • michigan_jason
    michigan_jason Posts: 1,346
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    @stike

    This is what I figured, just seems like a huge piece of meat and I didn't know if there was something special I should do other than what my natural instincts were. I suppose my instincts were correct, and I will do as I planned and you mentioned.

    So 140* internal is a safe temp then correct?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • stike
    stike Posts: 15,597
    edited July 2012
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    'safe'?
    you are asking the wrong guy.

    safe at 140, texture-wise you may like it around 145-50.  your wife will prefer 165.  your mother and grandmother 180.

    hasn't been a case of trichinosis in commercial pork in a couple generations.  most trich is from game hunting.

    as far as bacteria, it's all on the outside of a roast. no bacteria in meat that we are concerned with anyway. 

    i like 140, and after resting it may be 145 or a little higher.  try 150 your first time out, because 140 will still be pink.  think medium or medium-rare pork.  most people can't handle that having been taught (as i was) that pork needed to be hard dry and grey when it hit the plate. heck, my mom's pork chops weren't done til they curled up from shrinking so much that they made their own little bowl for the applesauce

    but you can have it rare just like beef (why would beef be safe at rare temps, but not pork?), and you can even age it if you want.



    ed egli avea del cul fatto trombetta -Dante
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  • Hi54putty
    Hi54putty Posts: 1,873
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    Definitely roll it out and stuff it. One of our favorites.
    XL,L,S 
    Winston-Salem, NC 
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  • michigan_jason
    michigan_jason Posts: 1,346
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    Roll it out, hmm... damn... I was so close to my decision.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • lakewade
    lakewade Posts: 385
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    image

    Bacon wrapped.  This is happening right now. 

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    I feel a whole lot more like I do now than I did when I got here.
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  • michigan_jason
    michigan_jason Posts: 1,346
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    My plan exactly ala bbq pit boys



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

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  • stike
    stike Posts: 15,597
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    Aber das is eine tenderloin. Still gold though
    ed egli avea del cul fatto trombetta -Dante
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  • lakewade
    lakewade Posts: 385
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    image

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    I feel a whole lot more like I do now than I did when I got here.
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  • Griffin
    Griffin Posts: 8,200
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    Last time I bought one, I cut it in half. One half I butterflied and rolled up around spinach, mushrroms, onions and cream cheese, then wrapped in bacon. The other half got sliced up into chops.

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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