This thing was almost six pounds, for $1.99 a pound. It's generally too lean
for my taste, but it's versatile and at that price I couldn't afford not to
buy it.

I sliced the "white meat" portion into cutlets of various thicknesses
(depending on whether we want them for broiled, stirfry, or whatever) and
froze them in portions, had one thick set with lots of pepper and rosemary
last night.

The last two pounds or so had the more flavorful dark meat. I chunked it and
browned it using the thick pad of fat from one side of the roast, then
simmered it for 2.5 hours in just a splash of water, a splash of cider
vinegar, pepper, and, the last hour, maybe a quarter cup of bottled sauce
(Sweet Baby Ray's Honey Barbecue) mixed into the pot liquid. (The pork made
a lot of moisture of its own as it cooked, it was that enhanced crap, hence
the fact that I added no salt.)

The result was very nice--falling apart with just enough sauciness to make
it great on soft whole wheat buns with cole slaw on the side. Next time I
might add sauteed onions toward the end.

On Sun, 19 Oct 2008 14:43:16 -0400, "cybercat" >
wrote:

>This thing was almost six pounds, for $1.99 a pound. It's generally too lean
>for my taste, but it's versatile and at that price I couldn't afford not to
>buy it.
>
>I sliced the "white meat" portion into cutlets of various thicknesses
>(depending on whether we want them for broiled, stirfry, or whatever) and
>froze them in portions, had one thick set with lots of pepper and rosemary
>last night.
>
>The last two pounds or so had the more flavorful dark meat. I chunked it and
>browned it using the thick pad of fat from one side of the roast, then
>simmered it for 2.5 hours in just a splash of water, a splash of cider
>vinegar, pepper, and, the last hour, maybe a quarter cup of bottled sauce
>(Sweet Baby Ray's Honey Barbecue) mixed into the pot liquid. (The pork made
>a lot of moisture of its own as it cooked, it was that enhanced crap, hence
>the fact that I added no salt.)
>
>The result was very nice--falling apart with just enough sauciness to make
>it great on soft whole wheat buns with cole slaw on the side. Next time I
>might add sauteed onions toward the end.
>

Yours sounds yummy but I don't have one of those kinds.

I got a pork tender loin, one of those COSTCo ones ( 2 to a package).
About 2 pounds. I need to make a marinade and I want to roast it
because sorry- I just scrubbed our grill clean- after a long time.

It is about 3 inches in daintier and about 8 inches long. Any
suggestions on a marinade? I have googled but many are for grilling
this skinny thing, not roasting and btw the directions do say "roast
in a covered pan, 35 + minutes per pound". If I can make it tasty and
tender, I'd be so happy.

TIA for any help because I know you know how to do this.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

> wrote
> It is about 3 inches in daintier and about 8 inches long. Any
> suggestions on a marinade? I have googled but many are for grilling
> this skinny thing, not roasting and btw the directions do say "roast
> in a covered pan, 35 + minutes per pound". If I can make it tasty and
> tender, I'd be so happy.
>
> TIA for any help because I know you know how to do this.

I do! Put some olive oil in the roasting pan and roll the tenderloin in it.
Sprinkle it liberally with fresh cracked pepper, make little slits and tuck
in some garlic if you like, or, crush dried rosemary and place it under the
tenderloin. (The flavor goes through but you don't wind up with burned up
rosemary. If you use fresh you can tuck it in slits, then remove it after
roasting. I'd roast it in a preheated 375 oven for 20 minutes a pound, I
think 35 is too long. And I don't think I would cover it, I'd just baste it.

Hope it turns out good!

"cybercat" wrote:
> This thing was almost six pounds, for $1.99 a pound. It's generally too lean
> for my taste, but it's versatile and at that price I couldn't afford not to
> buy it.
>
> I sliced the "white meat" portion into cutlets of various thicknesses
> (depending on whether we want them for broiled, stirfry, or whatever) and
> froze them in portions, had one thick set with lots of pepper and rosemary
> last night.
>
> The last two pounds or so had the more flavorful dark meat.

First of all it's a *pork loin*... there is no such cut as half a pork
loin... and if it's not a whole loin then which portion did you buy;
shoulder, center, end, and was it with or without bone? And what kind
of pork loin is composed of dark and light portions, never seen any
such thing... you sure this isn't turkey pork? LOL

http://www.askthemeatman.com/pork_loin_cuts.htm

cybercat wrote:
>
> This thing was almost six pounds, for $1.99 a pound. It's generally too lean
> for my taste, but it's versatile and at that price I couldn't afford not to
> buy it.
>
> I sliced the "white meat" portion into cutlets of various thicknesses
> (depending on whether we want them for broiled, stirfry, or whatever) and
> froze them in portions, had one thick set with lots of pepper and rosemary
> last night.
>
> The last two pounds or so had the more flavorful dark meat. I chunked it and
> browned it using the thick pad of fat from one side of the roast, then
> simmered it for 2.5 hours in just a splash of water, a splash of cider
> vinegar, pepper, and, the last hour, maybe a quarter cup of bottled sauce
> (Sweet Baby Ray's Honey Barbecue) mixed into the pot liquid. (The pork made
> a lot of moisture of its own as it cooked, it was that enhanced crap, hence
> the fact that I added no salt.)
>
> The result was very nice--falling apart with just enough sauciness to make
> it great on soft whole wheat buns with cole slaw on the side. Next time I
> might add sauteed onions toward the end.

I used to do pork tenderloin marinated in a marinade I can't get anymore
It was pretty similar to Jamaican Jerk, but without the scotch bonnet
peppers or pimento (allspice), think shallots, thyme, etc. I'd smoke
them with oak or hickory in the gas grill since they only take an hour
or so. They always came out fantastic, I expect you could do something
similar with a full loin.

"Pete C." > wrote:
>
> I used to do pork tenderloin marinated in a marinade I can't get anymore
> It was pretty similar to Jamaican Jerk, but without the scotch bonnet
> peppers or pimento (allspice), think shallots, thyme, etc. I'd smoke
> them with oak or hickory in the gas grill since they only take an hour
> or so. They always came out fantastic, I expect you could do something
> similar with a full loin.

Yesh, I keep toying with the idea of getting a smoker, then quit when I
think about having one more thing to clean.

cybercat wrote:
>
> "Pete C." > wrote:
> >
> > I used to do pork tenderloin marinated in a marinade I can't get anymore
> > It was pretty similar to Jamaican Jerk, but without the scotch bonnet
> > peppers or pimento (allspice), think shallots, thyme, etc. I'd smoke
> > them with oak or hickory in the gas grill since they only take an hour
> > or so. They always came out fantastic, I expect you could do something
> > similar with a full loin.
>
> Yesh, I keep toying with the idea of getting a smoker, then quit when I
> think about having one more thing to clean.

I use a gas grill with a smoker box for the pork tenderloin. The point
was that they cook so fast it's not worth the trouble of firing up a
"real" smoker. You just run the gas burner at one end with the smoker
box over it, and put the tenderloin at the opposite end, simulating a
horizontal offset smoker.

"cybercat" wrote

> This thing was almost six pounds, for $1.99 a pound. It's generally too
> lean for my taste, but it's versatile and at that price I couldn't afford
> not to buy it.

Not bad!

> I sliced the "white meat" portion into cutlets of various thicknesses The
> last two pounds or so had the more flavorful dark meat. I chunked it and

Not a true 'pork loin' there either but it was possibly some other cut that
is local to you and part of it is the loin?

Either way, I tend to short cooking with the loin cut, with a longish
marinade time. It comes out nice and soft that way.

Mariniade varies but a classic one is about 1/3 cup 'sweet hot chile sauce'
- Flying Duck is my preferred one, Mae Ploy is better known
1 ts sake ( may be omitted or may use mirin, many would use a little white
wine)
2 TB spiced vinegar (Suukim Maasim, filipene product with spices in the
bottle)

Using a heavy cast iron skillet (holds heat well) at a pretty high heat, add
the marinaded meat and the marinade to the pan. Cook about 2 mins then flip
the meat over and one more then turn heat off. Let it finish off in the
cooling pan as you serve up the rest of the stuff. Slice across the grain
and serve in strips.

Sometimes I add shoyu or worstershire to it, or jufran bannana sauce. The
sauce itself may get spooned over rice.

Sheldon > wrote:

> And what kind
> of pork loin is composed of dark and light portions, never seen any
> such thing...

There's a lot of things you haven't seen, obviously. Including a
half a pork loin which has plenty of darker meat on it. It's the
best part of the loin. Just as the equivalent cut of a beef ribeye
has a darker, much tastier portion that covers the actual eye of the
rib (of course you wouldn't know about that, either).

-sw

On Oct 19, 8:46�pm, Sqwertz > wrote:
> Sheldon > wrote:
> > And what kind
> > of pork loin is composed of dark and light portions, never seen any
> > such thing...
>
> There's a lot of things you haven't seen, obviously. �Including a
> half a pork loin which has plenty of darker meat on it. �It's the
> best part of the loin. �Just as the equivalent cut of a beef ribeye
> has a darker, much tastier portion that covers the actual eye of the
> rib (of course you wouldn't know about that, either).

You're actaully dumber about meat cuts than the cybervoid.
cybersqwertz... stick to your garbage stuffed chicken hide soccer
balls! <G>

Ahahahahahahahahahaha. . . .

"Sqwertz" > wrote in message
...
> Sheldon > wrote:
>
>> And what kind
>> of pork loin is composed of dark and light portions, never seen any
>> such thing...
>
> There's a lot of things you haven't seen, obviously. Including a
> half a pork loin which has plenty of darker meat on it. It's the
> best part of the loin. Just as the equivalent cut of a beef ribeye
> has a darker, much tastier portion that covers the actual eye of the
> rib (of course you wouldn't know about that, either).
>

But more importantly, why is this ugly SOB addressing me? He's been in my kf
for years.

"cshenk" > wrote in message
...
> "cybercat" wrote
>
>> This thing was almost six pounds, for $1.99 a pound. It's generally too
>> lean for my taste, but it's versatile and at that price I couldn't afford
>> not to buy it.
>
> Not bad!
>
>> I sliced the "white meat" portion into cutlets of various thicknesses The
>> last two pounds or so had the more flavorful dark meat. I chunked it and
>
> Not a true 'pork loin' there either but it was possibly some other cut
> that is local to you and part of it is the loin?

Are you confusing a half pork loin roast with "tenderloin?" Totally
different things.

"cshenk" > wrote in message
...
> "cybercat" wrote
>
>> This thing was almost six pounds, for $1.99 a pound. It's generally too
>> lean for my taste, but it's versatile and at that price I couldn't afford
>> not to buy it.
>
> Not bad!
>
>> I sliced the "white meat" portion into cutlets of various thicknesses The
>> last two pounds or so had the more flavorful dark meat. I chunked it and
>
> Not a true 'pork loin' there

http://media-2.web.britannica.com/eb...4-62422BE1.gif

Maybe this will help. What they sell here as a "half loin roast" weighs
between 4 and 6 pounds, has no bone, and is mostly white meat with a very
small amount of fat running through and a pretty thick pad of it on one
side. The first third or so has what I call the dark meat, it is literally
red instead of pink like the rest, and much more flavorful.

The roast I buy is #413 at the site below, perhaps "half" of it:

http://www.porkfoodservice.com/CutsB...ry.aspx?c=Loin

You can see the dark meat and light meat.