i bought a whole boneless pork loin. i cut half into nice thick
chops, and cut the other half into roasts... so i have this 4
pound chunk of boneless pork to roast today.
anyone have suggestions for glazes, sides, additions, leftovers
(assuming the dog doesn't steal the leftover off the counter
when i'm not looking. lost a 2 pound chunk of roast that way...)
i have apples, potatoes, onions, cabbage, carrots etc in the
pantry...
lee

Here are some of my favorites:

Herb Roasted Pork

1 tsp rubbed sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
5 pounds boneless pork loin
1/2 cup sugar
1 Tbs cornstarch
1/4 cup vinegar
1/4 cup water
2 Tbs soy sauce

1 Preheat oven to 325 degrees F (165 degrees C).
2 In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly
all over pork. Place pork in an uncovered roasting pan on the middle
oven rack.
3 Bake in the preheated oven approximately 3 hours, or until the
internal temperature reaches at least 150 degrees F (65 degrees C),
depending upon your desired doneness.
4 Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in
a small saucepan. Heat, stirring occasionally, until mixture begins to
bubble and thicken slightly. Brush roast with glaze 3 or 4 times
during the last 1/2 hour of cooking. Pour remaining glaze over roast,
and serve.




Roasted Pork Loin

3 cloves garlic, minced
1 Tbs dried rosemary
salt and pepper to taste
2 lbs boneless pork loin
1/4 cup olive oil
1/2 cup white wine


1 Preheat oven to 350 degrees F (175 degrees C).
2 Crush garlic with rosemary, salt and pepper, making a paste. Pierce
meat with a sharp knife in several places and press the garlic paste
into the openings. Rub the meat with the remaining garlic mixture and
olive oil.
3 Place pork loin into oven for 2 hours, turning and basting with pan
liquids. After 2 hours remove roast to a platter. Heat the wine in the
pan and stir to loosen browned bits of food on the bottom. Serve with
pan juices.


Grill-Roasted Pork Loin for Gas Grill (my favorite)


3/4 cup table salt
1 boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied
with kitchen twine at 1 1/2-inch intervals (see illustration below)
2 Tbs olive oil
1 Tbs coarsely ground black pepper , or 1 recipe spice rub (see
associated recipes)



1 Dissolve salt in 3 quarts water in large container; submerge roast,
cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4
hours. Rinse roast under cold water and dry thoroughly with paper
towels.
2 Rub roast with oil; sprinkle with pepper or spice rub and press into
meat. Let roast stand at room temperature 1 hour.
3 Soak 2 cups wood chips in water to cover 30 minutes; drain. Place
chips in small disposable aluminum pan. About 20 minutes before
grilling, place wood chip pan on primary burner (burner that will
remain on during cooking); position cooking grate. Ignite grill, turn
all burners to high, cover, and heat until very hot, about 15 minutes.
(If chips ignite, use water-filled spray bottle to extinguish.) Scrape
grate clean with grill brush.
4 Place pork on side of grill without wood chips; cook until
well-browned, 2 to 3 minutes. Using tongs, rotate one-quarter turn and
repeat until all sides are well-browned, about 8 minutes total. Turn
off all burners except primary burner; position roast parallel with
and as close as possible to primary burner. Cook 20 minutes.
5 Remove cover; using tongs, rotate roast 180 degrees so side facing
fire now faces away. Replace cover and continue cooking until
instant-read thermometer inserted into thickest part of roast
registers 140 degrees, 10 to 30 minutes longer, depending on
thickness, keeping lid down except as needed to check progress of
pork.
6 Transfer roast to cutting board; tent loosely with foil and let rest
15 minutes. Internal temperature should rise to 150 degrees. Remove
twine; cut roast into 1/2-inch-thick slices and serve.


Grill-Roasted Pork Loin for Gas Grill (rub recipe)


1 Tbs cumin seeds
1 1/2 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp ground cinnamon
1/4 tsp ground allspice



Combine cumin, coriander, and fennel in small skillet; toast over
medium heat until fragrant, about 2 minutes, shaking skillet
occasionally. Cool to room temperature; grind coarse. Transfer to
small bowl; stir in cinnamon and allspice.

enigma wrote:
> i bought a whole boneless pork loin. i cut half into nice thick
> chops

If it's boneless you can't cut it into chops.

Are you positive it's the whole loin, I bet it's not... because the
entire loin wouldn't be boneless and would weigh some 18 pounds... you
just have the center cut, and it's bad enough it's boneless but if you
sliced it you ruined it.

Sheldon > wrote in
ups.com:

> enigma wrote:
>> i bought a whole boneless pork loin. i cut half into nice
>> thick chops
>
> If it's boneless you can't cut it into chops.
>
> Are you positive it's the whole loin, I bet it's not...
> because the entire loin wouldn't be boneless and would
> weigh some 18 pounds... you just have the center cut, and
> it's bad enough it's boneless but if you sliced it you
> ruined it.

it was 21 pounds, actually. i used all the 24 pound one. maybe
it was center cut. i bought them in July so i don't remember
what it was besides boneless pork loin.
maybe you don't like boneless 'chops' but i do, & it's not
"ruining" a chunk of dead animal to cut it into the sort of
portions 2 adults & a young child can eat at a sitting. it's
being practical.
buying the boneless loin whole at 89 cents/pound & doing my
own cutting seems perfectly reasonable to me. buying a whole
pig would be nicer, but i don't have a bone saw.
lee

enigma wrote:

> i bought a whole boneless pork loin. i cut half into nice thick
> chops, and cut the other half into roasts... so i have this 4
> pound chunk of boneless pork to roast today.
> anyone have suggestions for glazes, sides, additions, leftovers

I prefer to smoke-roast on the Weber. No sauce needed.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Mon, 8 Oct 2007 12:56:48 +0000 (UTC), enigma >
wrote:

>i bought a whole boneless pork loin. i cut half into nice thick
>chops, and cut the other half into roasts... so i have this 4
>pound chunk of boneless pork to roast today.
> anyone have suggestions for glazes, sides, additions, leftovers
>(assuming the dog doesn't steal the leftover off the counter
>when i'm not looking. lost a 2 pound chunk of roast that way...)
> i have apples, potatoes, onions, cabbage, carrots etc in the
>pantry...
>lee

See the recipe in "Ping: Ophelia"

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See return address to reply by email

On Oct 8, 6:56 am, enigma > wrote:
> i bought a whole boneless pork loin. i cut half into nice thick
> chops, and cut the other half into roasts... so i have this 4
> pound chunk of boneless pork to roast today.
> anyone have suggestions for glazes, sides, additions, leftovers
> (assuming the dog doesn't steal the leftover off the counter
> when i'm not looking. lost a 2 pound chunk of roast that way...)
> i have apples, potatoes, onions, cabbage, carrots etc in the
> pantry...
> lee

you can never go wrong with olive oil, garlic and tons of rosemary,
just slather it all on and let it sit for a while ....then garlic
rosemary mashed potatoes to compliment!

On Mon, 8 Oct 2007 16:07:08 +0000 (UTC), enigma >
wrote:

> maybe you don't like boneless 'chops' but i do, & it's not
>"ruining" a chunk of dead animal to cut it into the sort of
>portions 2 adults & a young child can eat at a sitting. it's
>being practical.


Same here. I always buy pork loin on sale and freeze it in 2-pound
chunks. Nothing wrong with that.

Oh pshaw, on Mon 08 Oct 2007 12:00:32p, Janet Baraclough meant to say...

> The message >
> from enigma > contains these words:
>
>> i bought a whole boneless pork loin. i cut half into nice thick
>> chops, and cut the other half into roasts... so i have this 4
>> pound chunk of boneless pork to roast today.
>> anyone have suggestions for glazes, sides, additions, leftovers
>> (assuming the dog doesn't steal the leftover off the counter
>> when i'm not looking. lost a 2 pound chunk of roast that way...)
>> i have apples, potatoes, onions, cabbage, carrots etc in the
>> pantry...
>> lee
>
> I like roast pork served with apple sauce, roast or mashed potatoes,
> and cabbage very finely sliced and steamed. have ready, a dod of butter
> melted in a pan with some caraway seeds, and gently turn the cabbage in
> it. Baked whole onions go well with both pork and apple sauce. Top and
> tail the onions (leave the skin on, and slip it off before serving);
> roast them in the tin with the meat. Plus gravy.
>
> Janet.
>

I often "temper" the kraut by mixing roughly equal amounts of fresh kraut
and fresh cabbage. I add a chopped onion, a garlic clove, and a few
crushed juniper berries. This is also very nice with pork.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

enigma wrote:
> i bought a whole boneless pork loin. i cut half into nice thick
> chops, and cut the other half into roasts... so i have this 4
> pound chunk of boneless pork to roast today.
> anyone have suggestions for glazes, sides, additions, leftovers
> (assuming the dog doesn't steal the leftover off the counter
> when i'm not looking. lost a 2 pound chunk of roast that way...)
> i have apples, potatoes, onions, cabbage, carrots etc in the
> pantry...
> lee

I like to take thinly sliced, seasoned potatoes and use them to coat
a small roast. First cooked high to brown & set the potato coating and
then longer and lower to cook the meat. Basting optional, Roti de porc
ala Tuscano starts the seasoned potatoes at the
beginning, ala boulangere, the bakers wife, adds them about half way
through the roasting.

The complete recipes are in the "La Russe Gastronomique" which for some
reason i cant find my copy of.

Here's some notes i made.

roti de porc ala boulangere - roast pork
in the manner of the bakers wife.

A boned out shoulder of pork, beef, or lamb is first seasoned
with S & P then browned in the oven till about half done, remove from
roasting pan and pour out pan juices, return meat to pan then cover with
sliced or shredded potatoes, sliced onions previously sauted in butter,
garlic a little more s & p and sprinkle with pan juices and finish cooking.

Ala Tuscano has the potatoes thinly sliced and seasoned with s & p
(grated cheese & garlic optional) then layered around and over the
roast, baked on a grate at high to set potatoes then lower to cook the
meat, occasional basting with butter is nice.
--
JL

>
>I'm with you on the pork and sauerkraut, Michael. Gosh, I love the two
>together. Pork butt, can of sauerkraut, some apples, a touch of wine and
>let it cook for HOURS. Yum!


Ooh, that made my mouth water. I've got 2 huge Boston Butts in the
freezer. Looks like one of them is coming out.

"enigma" > schrieb im Newsbeitrag
. ..
>i bought a whole boneless pork loin. i cut half into nice thick
> chops, and cut the other half into roasts... so i have this 4
> pound chunk of boneless pork to roast today.
> anyone have suggestions for glazes, sides, additions, leftovers
> (assuming the dog doesn't steal the leftover off the counter
> when i'm not looking. lost a 2 pound chunk of roast that way...)
> i have apples, potatoes, onions, cabbage, carrots etc in the
> pantry...

Err, what are you looking for ?
A recipe which includes carrots, onions, potatoes and apples
and the rest of the pantry ?
Or a recipe for pure Schweinsbraten (pork roast) ?

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in
:

>
> "enigma" > schrieb im Newsbeitrag
> . ..
>>i bought a whole boneless pork loin. i cut half into nice
>>thick
>> chops, and cut the other half into roasts... so i have
>> this 4 pound chunk of boneless pork to roast today.
>> anyone have suggestions for glazes, sides, additions,
>> leftovers (assuming the dog doesn't steal the leftover off
>> the counter when i'm not looking. lost a 2 pound chunk of
>> roast that way...) i have apples, potatoes, onions,
>> cabbage, carrots etc in the pantry...
>
> Err, what are you looking for ?
> A recipe which includes carrots, onions, potatoes and
> apples and the rest of the pantry ?
> Or a recipe for pure Schweinsbraten (pork roast) ?

oh, anything. seriously, i get into cooking ruts & bore myself
so much i don't want to bother. i have a lot of pork roasts
(there's 3 left right now)
tonight i roasted it with the garlic-rosemary suggestion from
Miche (i think). it was a big hit, even though the edges got
tanned & my kid refuses to eat anything "burnt" (he will not
eat anything cooked on the grill. those grill lines? burnt!).
he was snarfing down the gravy like it was the best thing
ever, until i said something about wine in it to his dad...
you'd think i'd poisoned him he got over pretty fast &
licked the plate though. i assured him it wasn't merlot (it
was pinot grigio).
lee

On Mon, 8 Oct 2007 15:34:29 -0400, "kilikini"
> wrote:

> Pork butt, can of sauerkraut, some apples, a touch of wine and
>let it cook for HOURS.

You use wine, not beer? Why? <serious question>

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On Mon, 08 Oct 2007 19:25:03 GMT, Wayne Boatwright
> wrote:

>
>I often "temper" the kraut by mixing roughly equal amounts of fresh kraut
>and fresh cabbage. I add a chopped onion, a garlic clove, and a few
>crushed juniper berries. This is also very nice with pork.

That's a great idea! My husband doesn't like saurkraut and I'm not a
fan of cooked cabbage. Maybe we can eat the best of two worlds if I
try it that way.

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Dang! That sounds good.


sf <whose apple butter cost more than the pork roast today>
``````````````````````

On Mon, 08 Oct 2007 12:41:49 -0700, Joseph Littleshoes
> wrote:
>
>I like to take thinly sliced, seasoned potatoes and use them to coat
>a small roast. First cooked high to brown & set the potato coating and
>then longer and lower to cook the meat. Basting optional, Roti de porc
>ala Tuscano starts the seasoned potatoes at the
>beginning, ala boulangere, the bakers wife, adds them about half way
>through the roasting.
>
>The complete recipes are in the "La Russe Gastronomique" which for some
>reason i cant find my copy of.
>
>Here's some notes i made.
>
>roti de porc ala boulangere - roast pork
>in the manner of the bakers wife.
>
>A boned out shoulder of pork, beef, or lamb is first seasoned
>with S & P then browned in the oven till about half done, remove from
>roasting pan and pour out pan juices, return meat to pan then cover with
>sliced or shredded potatoes, sliced onions previously sauted in butter,
>garlic a little more s & p and sprinkle with pan juices and finish cooking.
>
>Ala Tuscano has the potatoes thinly sliced and seasoned with s & p
>(grated cheese & garlic optional) then layered around and over the
>roast, baked on a grate at high to set potatoes then lower to cook the
>meat, occasional basting with butter is nice.


--
See return address to reply by email

sf wrote:

> Dang! That sounds good.

I can attest from personal experience, it is, i once did something
similar with a low fat ground beef, it was good also, if i can ever find
my copy of the La Russe ill post the complete instructions.

Julia Child did a kind of, sort of the same thing, or a variation, Torte
Milanese (sp?) which is a spring form pan lined with short paste and
then layered with ham, cheese, spinach, thinly sliced potatoes, onions,
garlic & herbs & spices. Toped with more pastry and baked in a water
bath. Very good it is to especially if one is as fond of meat and
cheese combos as i am.
--
JL
>
>
> sf <whose apple butter cost more than the pork roast today>
> ``````````````````````
>
> On Mon, 08 Oct 2007 12:41:49 -0700, Joseph Littleshoes
> > wrote:
>
>>I like to take thinly sliced, seasoned potatoes and use them to coat
>>a small roast. First cooked high to brown & set the potato coating and
>>then longer and lower to cook the meat. Basting optional, Roti de porc
>>ala Tuscano starts the seasoned potatoes at the
>>beginning, ala boulangere, the bakers wife, adds them about half way
>>through the roasting.
>>
>>The complete recipes are in the "La Russe Gastronomique" which for some
>>reason i cant find my copy of.
>>
>>Here's some notes i made.
>>
>>roti de porc ala boulangere - roast pork
>>in the manner of the bakers wife.
>>
>>A boned out shoulder of pork, beef, or lamb is first seasoned
>>with S & P then browned in the oven till about half done, remove from
>>roasting pan and pour out pan juices, return meat to pan then cover with
>>sliced or shredded potatoes, sliced onions previously sauted in butter,
>>garlic a little more s & p and sprinkle with pan juices and finish cooking.
>>
>>Ala Tuscano has the potatoes thinly sliced and seasoned with s & p
>>(grated cheese & garlic optional) then layered around and over the
>>roast, baked on a grate at high to set potatoes then lower to cook the
>>meat, occasional basting with butter is nice.
>
>
>

Oh pshaw, on Mon 08 Oct 2007 10:04:43p, meant to say...

> On Mon, 08 Oct 2007 19:25:03 GMT, Wayne Boatwright
> > wrote:
>
>>
>>I often "temper" the kraut by mixing roughly equal amounts of fresh kraut
>>and fresh cabbage. I add a chopped onion, a garlic clove, and a few
>>crushed juniper berries. This is also very nice with pork.
>
> That's a great idea! My husband doesn't like saurkraut and I'm not a
> fan of cooked cabbage. Maybe we can eat the best of two worlds if I
> try it that way.
>

You must try it, Barbara. It's really good. Occasionally I will add a
chopped apple to the mix, especially if the kraut is particularly sour.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

Wayne Boatwright wrote:

> You must try it, Barbara. It's really good. Occasionally I will add a
> chopped apple to the mix, especially if the kraut is particularly sour.
>
With caraway seeds? )

Wayne Boatwright > wrote in
3.184:

> Oh pshaw, on Mon 08 Oct 2007 10:04:43p, meant to say...
>
>> On Mon, 08 Oct 2007 19:25:03 GMT, Wayne Boatwright
>> > wrote:
>>
>>>
>>>I often "temper" the kraut by mixing roughly equal amounts of fresh
>>>kraut and fresh cabbage. I add a chopped onion, a garlic clove, and
>>>a few crushed juniper berries. This is also very nice with pork.
>>
>> That's a great idea! My husband doesn't like saurkraut and I'm not a
>> fan of cooked cabbage. Maybe we can eat the best of two worlds if I
>> try it that way.
>>
>
> You must try it, Barbara. It's really good. Occasionally I will add
> a chopped apple to the mix, especially if the kraut is particularly
> sour.
>

I do a pork steak and cabbage casserole, cabage cream cheese onion and a
spice blend that varies to my mood as well as veggies of choice that day.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Oh pshaw, on Tue 09 Oct 2007 02:38:06p, Goomba38 meant to say...

> Wayne Boatwright wrote:
>
>> You must try it, Barbara. It's really good. Occasionally I will add a
>> chopped apple to the mix, especially if the kraut is particularly sour.
>>
> With caraway seeds? )
>

Yes, that too, and a pinch of celery seed.

From friends I've know from various Slavik backgrounds, it's not uncomon to
have that combination of ingredients. The juniper berry addition, I
believe, is mostly a German influence.

In lieu of apple, some would add a tablespoon or 2 of brown sugar.

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.