Brine and pork loin

[rusty_tlc]

We eat the pork loin because it is low in fat, because it is low in fat it tends to get dry. refuses to eat pork that is not well done.

I think brine may be the solution (yuck yuck).

Any suggestions.

 

[tcb]

fat is not evil..

 

[rusty_tlc]

fat is not evil..

My triglyceride and cholesterol levels would argue otherwise.

 

[B-RAD]

I get the overcooked canumdrum. Let your princess know that cooking of pork to well done is a thing of our parents generation, when trichonosis from hogs/pigs was more common. In todays USDA certified requirements the old concern is all for not. Pink pork is good. Try a wet marinade of your choice and cook to an internal temp of 145 degrees, let rest for 10-15 minutes before slicing and enjoy.

 

[Atticus]

My triglyceride and cholesterol levels would argue otherwise.

Don't eat pork, then. If you brine the pork, then the sodium level will go up exponentially. Plus, there is fat in sugar.

 

[Atticus]

A better solution may be to get some sort of flavoring for the pork and then cook it to 145 or so and let it rest like said above. My wife gets a jerk sauce and we'll pour it on a loin and bake it occasionally. It usually turns out "okay."

 

[Cuerno Largo]

Plus, there is fat in sugar.

Well maybe not, but they do both contain hydrogen, carbon, and oxygen.

 

[Atticus]

Well maybe not, but they do both contain hydrogen, carbon, and oxygen.

Yeah, see? Exactly.

D'oh.

 

[Atticus]

I meant what I meant.

 

[Dan2722]

Stuff it with bacon!

 

[Dan2722]

Meathead Goldwyn has some good recipes and articles on brining. This is one of my favorite sites for all things BBQ.

Stuffed pork loin roast recipe

 

[Combat Chuck]

Brine is the way to go.
Just make sure not to brine it too long, it turns into ham.

The best brine is a simple one. My favorite is: 1C brown sugar, 1C Kosher salt, 2C Cider vinegar, a palful or so each mustard powder and black pepper corns, and a handful of crystallized ginger.

Boil the vinegar and spices together, stir in salt and sugar until dissolved, add 2LB of ice, and once chilled, pickle the pig in the fridge for a couple hours. Drain, remove the chunks, pat dry, oil up and grill over medium heat until done.

Hope this helps!

 

[nat]

I love pork loin because its lean and I like it well done.

Take the pork loin, salt and pepper it then brown it in a deep pan.

Brown it in 2 TBS of olive oil. Remove pork loin and set aside. Add another TBS of oil

Add 2 TBS of flour and use a wisk to make a roux. Add 1 cup of chicken broth and stir it up. Put the pork loin and any accumulated juices back in the pan. Cover it and bake it at 350 degrees for 2 hours. Turn the pork loin over halfway through cooking.

This gets you a bunch of yummy gravy and nice moist extremely tender pork.

 

[Combat Chuck]

I love pork loin because its lean and I like it well done.

Take the pork loin, salt and pepper it then brown it in a deep pan.

Brown it in 2 TBS of olive oil. Remove pork loin and set aside. Add another TBS of oil

Add 2 TBS of flour and use a wisk to make a roux. Add 1 cup of chicken broth and stir it up. Put the pork loin and any accumulated juices back in the pan. Cover it and bake it at 350 degrees for 2 hours. Turn the pork loin over halfway through cooking.

This gets you a bunch of yummy gravy and nice moist extremely tender pork.

Gravy makes the world go 'round...

 

[sparkplug]

Brine and pork is a recipe for a salty turd. Pork should never be well done, unless it's bacon, period.

 

[rusty_tlc]

I get the overcooked canumdrum. Let your princess know that cooking of pork to well done is a thing of our parents generation, when trichonosis from hogs/pigs was more common. In todays USDA certified requirements the old concern is all for not. Pink pork is good. Try a wet marinade of your choice and cook to an internal temp of 145 degrees, let rest for 10-15 minutes before slicing and enjoy.

Aint going to happen she will not eat chicken or pork that has even a trace of pinkness to it.

Don't eat pork, then. If you brine the pork, then the sodium level will go up exponentially. Plus, there is fat in sugar.

No blood pressure problems in our house so salt isn't an issue.
Sugar does not contain fat, it is almost pure carbohydrate. Any carbohydrates your body does not use immediately it converts to fat for storage, maybe that is what you are thinking of? BTW brine does not have to have sugar in it.

 

[rusty_tlc]

Brine is the way to go.
Just make sure not to brine it too long, it turns into ham.

The best brine is a simple one. My favorite is: 1C brown sugar, 1C Kosher salt, 2C Cider vinegar, a palful or so each mustard powder and black pepper corns, and a handful of crystallized ginger.

Boil the vinegar and spices together, stir in salt and sugar until dissolved, add 2LB of ice, and once chilled, pickle the pig in the fridge for a couple hours. Drain, remove the chunks, pat dry, oil up and grill over medium heat until done.

Hope this helps!

Thanks

I love pork loin because its lean and I like it well done.

Take the pork loin, salt and pepper it then brown it in a deep pan.

Brown it in 2 TBS of olive oil. Remove pork loin and set aside. Add another TBS of oil

Add 2 TBS of flour and use a wisk to make a roux. Add 1 cup of chicken broth and stir it up. Put the pork loin and any accumulated juices back in the pan. Cover it and bake it at 350 degrees for 2 hours. Turn the pork loin over halfway through cooking.

This gets you a bunch of yummy gravy and nice moist extremely tender pork.

Braising is an option, I just prefer roasting.

 

[Scotch]

For juicier/tastier pork tenderloin try some or all of the following:

- brine
- sear the loin before roasting
- let it rest, covered, 10+ minutes
- a sauce for additional moisture/flavor

My favorite is a rosemary, ginger, apricot marinade & sauce which is excellent with roasted pork tenderloin.

 

[sparkplug]

Again, brine sucks, and well done sucks. I guess it's a Yankee thing.


Everyone knows that Yankees are known for good food. Y'all invented potted meat and spam, right?

 

[spressomon]

Dan,
I have Thomas Keller's Ad Hoc cookbook and coincidentally enough I'm planning to prep his Stuffed Pork Loin. Sounds and looks great...might be up your alley.

Fig-stuffed Roast Pork Loin alla Thomas Keller | EatMore DrinkMore