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Boneless Pork Loin
I went to Sam's yesterday for a couple things and came home an 8.25#
boneless loin roast. It had a nice fat cap on one side of it that I'm hoping will add some moisture to it when roasting. I cut it into three 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was not injected with salt water by the mfgr. Question for you and whomever: Instead of turning all into smaller roasts, any reason I might not have cut some of it into slices? (Would that make them boneless chops?) I'm thinking that my Cherry Chipotle Sauce will be pretty tasty with it. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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"Melba's Jammin'" > wrote in message ... > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. > -- > -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > If you cut it into smaller slices, they're pork medallions, Barb. Treat them as pork chops. kili |
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"Melba's Jammin'" > wrote in message ... > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. > -- > -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > If you cut it into smaller slices, they're pork medallions, Barb. Treat them as pork chops. kili |
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Melba's Jammin' wrote:
> Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. I do that all the time when I want to grill them. I also make pan fried pork fajitas with some of the meat. Goomba |
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Melba's Jammin' wrote:
> Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. I do that all the time when I want to grill them. I also make pan fried pork fajitas with some of the meat. Goomba |
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>Melba's Jammin'
> >I went to Sam's yesterday for a couple things and came home an 8.25# >boneless loin roast. It had a nice fat cap on one side of it that I'm >hoping will add some moisture to it when roasting. I cut it into three >2.5#+ roasts. AFAIC, the best part of the whole thing is that it was >not injected with salt water by the mfgr. > >Question for you and whomever: Instead of turning all into smaller >roasts, any reason I might not have cut some of it into slices? (Would >that make them boneless chops?) I'm thinking that my Cherry Chipotle >Sauce will be pretty tasty with it. I wouldn't have cut it at all... I'd have roasted the entire 8 1/4lbs (I love cold roast pork sandwiches). Pork shrinks quite a lot, at most I'd have cut that roast in half. I really don't care for bonelss pork loin sliced into steaks, for chops I want the real deal, chops must contain the bone or they ain't chops (there is no such thing as a boneless chop). Boneless pork loin is nice for stuffing; butterfly, stuff with whatever, roll back up and tie. Roast pork is nice with a sweet n' sour pineapple sauce. EASY! 1 (20 ounce) can pineapple chunks, undrained 3 teaspoons packed brown sugar 3 tablespoons ketchup 3 tablespoons soy sauce 2 tablespoons white or cider vinegar 1 tablespoon cornstarch 1 teaspoon ground ginger Combine pineapple chunks, brown sugar, ketchup, soy sauce, vinegar, cornstarch and ginger in saucepan. Cook until sauce boils and thickens. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... > >Melba's Jammin' > > > >I went to Sam's yesterday for a couple things and came home an 8.25# > >boneless loin roast. It had a nice fat cap on one side of it that I'm > >hoping will add some moisture to it when roasting. I cut it into three > >2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > >not injected with salt water by the mfgr. > > > >Question for you and whomever: Instead of turning all into smaller > >roasts, any reason I might not have cut some of it into slices? (Would > >that make them boneless chops?) I'm thinking that my Cherry Chipotle > >Sauce will be pretty tasty with it. > > I wouldn't have cut it at all... I'd have roasted the entire 8 1/4lbs (I love > cold roast pork sandwiches). Pork shrinks quite a lot, at most I'd have cut > that roast in half. I really don't care for bonelss pork loin sliced into > steaks, for chops I want the real deal, chops must contain the bone or they > ain't chops (there is no such thing as a boneless chop). Boneless pork loin is > nice for stuffing; butterfly, stuff with whatever, roll back up and tie. Roast > pork is nice with a sweet n' sour pineapple sauce. > > (recipe snipped) Sheldon, I agree with you. I wouldn't have cut the roast, but would have butterflied and stuffed it. kili |
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In article >, "kilikini"
> wrote: > "PENMART01" > wrote in message (snip) > > I wouldn't have cut it at all... I'd have roasted the entire 8 > > 1/4lbs (I love cold roast pork sandwiches). Pork shrinks quite a > > lot, at most I'd have cut that roast in half. I really don't care > > for bonelss pork loin sliced into steaks, for chops I want the real > > deal, chops must contain the bone or they ain't chops (there is no > > such thing as a boneless chop). Boneless pork loin is nice for > > stuffing; butterfly, stuff with whatever, roll back up and tie. > > Roast pork is nice with a sweet n' sour pineapple sauce. > (recipe snipped) > > Sheldon, I agree with you. I wouldn't have cut the roast, but would have > butterflied and stuffed it. > > kili You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole, it's food for 20 people at least. mumblemumblethesepeoplearenutsmumblemumble -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, "kilikini"
> wrote: > "PENMART01" > wrote in message (snip) > > I wouldn't have cut it at all... I'd have roasted the entire 8 > > 1/4lbs (I love cold roast pork sandwiches). Pork shrinks quite a > > lot, at most I'd have cut that roast in half. I really don't care > > for bonelss pork loin sliced into steaks, for chops I want the real > > deal, chops must contain the bone or they ain't chops (there is no > > such thing as a boneless chop). Boneless pork loin is nice for > > stuffing; butterfly, stuff with whatever, roll back up and tie. > > Roast pork is nice with a sweet n' sour pineapple sauce. > (recipe snipped) > > Sheldon, I agree with you. I wouldn't have cut the roast, but would have > butterflied and stuffed it. > > kili You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole, it's food for 20 people at least. mumblemumblethesepeoplearenutsmumblemumble -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Melba's Jammin'
> >kilikinii1 wrote: >> "PENMART01" wrote >(snip) >> > I wouldn't have cut it at all... I'd have roasted the entire 8 >> > 1/4lbs (I love cold roast pork sandwiches). Pork shrinks quite a >> > lot, at most I'd have cut that roast in half. I really don't care >> > for bonelss pork loin sliced into steaks, for chops I want the real >> > deal, chops must contain the bone or they ain't chops (there is no >> > such thing as a boneless chop). Boneless pork loin is nice for >> > stuffing; butterfly, stuff with whatever, roll back up and tie. >> > Roast pork is nice with a sweet n' sour pineapple sauce. > >> (recipe snipped) >> >> Sheldon, I agree with you. I wouldn't have cut the roast, but would have >> butterflied and stuffed it. >> >> kili > >You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole, >it's food for 20 people at least. >mumblemumblethesepeoplearenutsmumblemumble Methinks you exaggerate, your 8 1/4lb pork roast after cooking would would 'bout 5lbs, would just about feed 10, and not very big eaters. You must have some odd piggies in MN, or your butcher royally screwed you. I looked in my freezer for the center cut boneless pork loin I just bought last weeks shopping... you had me second guessing myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, cost $17.58. Got out my trusty tape measure to be exact... my pork is 9 inches long X 4 1/2 inches diameter... (what a coincidence! hehe). Your 8 1/4 pound boneless pork loin couldn't be more than 12 inches long. Maybe what you have is a pork *tenderloin*, a whole nother thingie. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Melba's Jammin'
> >kilikinii1 wrote: >> "PENMART01" wrote >(snip) >> > I wouldn't have cut it at all... I'd have roasted the entire 8 >> > 1/4lbs (I love cold roast pork sandwiches). Pork shrinks quite a >> > lot, at most I'd have cut that roast in half. I really don't care >> > for bonelss pork loin sliced into steaks, for chops I want the real >> > deal, chops must contain the bone or they ain't chops (there is no >> > such thing as a boneless chop). Boneless pork loin is nice for >> > stuffing; butterfly, stuff with whatever, roll back up and tie. >> > Roast pork is nice with a sweet n' sour pineapple sauce. > >> (recipe snipped) >> >> Sheldon, I agree with you. I wouldn't have cut the roast, but would have >> butterflied and stuffed it. >> >> kili > >You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole, >it's food for 20 people at least. >mumblemumblethesepeoplearenutsmumblemumble Methinks you exaggerate, your 8 1/4lb pork roast after cooking would would 'bout 5lbs, would just about feed 10, and not very big eaters. You must have some odd piggies in MN, or your butcher royally screwed you. I looked in my freezer for the center cut boneless pork loin I just bought last weeks shopping... you had me second guessing myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, cost $17.58. Got out my trusty tape measure to be exact... my pork is 9 inches long X 4 1/2 inches diameter... (what a coincidence! hehe). Your 8 1/4 pound boneless pork loin couldn't be more than 12 inches long. Maybe what you have is a pork *tenderloin*, a whole nother thingie. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Melba's Jammin'" > wrote in message ... >I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. > -- Is that the kangaroo tail?? I usually cut them into 3rds: 2 roasts and the rest sliced up into cutlets, about an inch or so thick. Your cherry chipotle sauce would certainly be awesome with it. Want a cool rub? 1 tsp each whole cumin whole fennel whole black peppercorns dried thyme red chile powder salt 2 tsp whole coriander Mix all ingredients except for salt and toast in a dry skillet. Grind medium fine and mix the salt in. Rub on the meat, both sides, and grill or pan fry or broil. I think that would be ok with your chipotle cherry sauce, too. Jack Rubber |
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"Melba's Jammin'" > wrote in message ... > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. > -- > -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > I cut the roasts into chops all the time, Barb. I like being able to adjust the thickness for the recipe they'll be used it. It just seems more convenient to me than finding and buying different thicknesses of chops in the store. There's a butcher down the street from me (Iowa Meat Farms, what can I say? It made me homesick lol ) and I often buy the roast from them, save a couple 2 or 3 pounds for an actual roast, and slice the rest into chops. I also like the bone in chops for grilling (served with another fave from back east, Western Dressing), so I get those separately. Seems to me the Cherry Chipotle would make for an interesting dinner...I say go for it :-) kimberly |
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Melba's Jammin' wrote:
> I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. > -- > -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. I usually cut these into thirds, roast one whole, butterfly and stuff one, and then cut the third third into about 1 inch medallians. I can't call them "chops" without a bone, so medallian wins for the name. I'm thinking grilled (over hardwood charcoal) after being rubbed with a salt-n-pepper rub, then that " Cherry Chipotle Sauce" sounds like a winner, though I've never tried cherry chipotle. I have had Raspberry chipotle, and it was great. OK, the oven would work too, I guess. Whatever you do, let us know (like you wouldn't!). Enjoy. BOB |
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"Melba's Jammin'" wrote in message >I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. > -- > -Barb I get mine from either Sam's or Costco and usually cut them into three roasts. I haven't found the fat cap is enough to keep the pork moist - I usually cover the whole roast with bacon strips, then it's really juicy and flavorful. I haven't tried cutting them into slices, since I usually give one to my daughter and keep the other two for roasts. Bob's recipe sounds wonderful and I must try it. Dora |
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"Melba's Jammin'" wrote in message >I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. > -- > -Barb I get mine from either Sam's or Costco and usually cut them into three roasts. I haven't found the fat cap is enough to keep the pork moist - I usually cover the whole roast with bacon strips, then it's really juicy and flavorful. I haven't tried cutting them into slices, since I usually give one to my daughter and keep the other two for roasts. Bob's recipe sounds wonderful and I must try it. Dora |
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"Melba's Jammin'" wrote in message >I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. > -- > -Barb I get mine from either Sam's or Costco and usually cut them into three roasts. I haven't found the fat cap is enough to keep the pork moist - I usually cover the whole roast with bacon strips, then it's really juicy and flavorful. I haven't tried cutting them into slices, since I usually give one to my daughter and keep the other two for roasts. Bob's recipe sounds wonderful and I must try it. Dora |
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> Methinks you exaggerate, your 8 1/4lb pork roast after cooking would would
> 'bout 5lbs, would just about feed 10, and not very big eaters. > > You must have some odd piggies in MN, or your butcher royally screwed you. > I > looked in my freezer for the center cut boneless pork loin I just bought > last > weeks shopping... you had me second guessing myself... sure enough, it > weighs > 5.88lbs, priced $2.99/lb, cost $17.58. Got out my trusty tape measure to > be > exact... my pork is 9 inches long X 4 1/2 inches diameter... (what a > coincidence! hehe). Your 8 1/4 pound boneless pork loin couldn't be more > than > 12 inches long. Maybe what you have is a pork *tenderloin*, a whole > nother > thingie. > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I think you'll find that when you defrost it, it's folded in half. A whole boneless pork loin is at least 20" long!! Bill |
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> Methinks you exaggerate, your 8 1/4lb pork roast after cooking would would
> 'bout 5lbs, would just about feed 10, and not very big eaters. > > You must have some odd piggies in MN, or your butcher royally screwed you. > I > looked in my freezer for the center cut boneless pork loin I just bought > last > weeks shopping... you had me second guessing myself... sure enough, it > weighs > 5.88lbs, priced $2.99/lb, cost $17.58. Got out my trusty tape measure to > be > exact... my pork is 9 inches long X 4 1/2 inches diameter... (what a > coincidence! hehe). Your 8 1/4 pound boneless pork loin couldn't be more > than > 12 inches long. Maybe what you have is a pork *tenderloin*, a whole > nother > thingie. > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I think you'll find that when you defrost it, it's folded in half. A whole boneless pork loin is at least 20" long!! Bill |
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In article >,
Melba's Jammin' > wrote: > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. MMmmmm... Boneless loin chops. ;-) The VERY best ones I've ever had were the ones that we butterflied and cooked over an open campfire up in Yellowstone. Wonderful memory. ;-d K. |
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In article >,
Melba's Jammin' > wrote: > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. > > Question for you and whomever: Instead of turning all into smaller > roasts, any reason I might not have cut some of it into slices? (Would > that make them boneless chops?) I'm thinking that my Cherry Chipotle > Sauce will be pretty tasty with it. MMmmmm... Boneless loin chops. ;-) The VERY best ones I've ever had were the ones that we butterflied and cooked over an open campfire up in Yellowstone. Wonderful memory. ;-d K. |
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In article . net>,
"Bill T" > wrote: > > You must have some odd piggies in MN, or your butcher royally > > screwed you. I looked in my freezer for the center cut boneless > > pork loin I just bought last weeks shopping... you had me second > > guessing myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, > > cost $17.58. Got out my trusty tape measure to be exact... my pork > > is 9 inches long X 4 1/2 inches diameter... (what a coincidence! > > hehe). Your 8 1/4 pound boneless pork loin couldn't be more than > > 12 inches long. Maybe what you have is a pork *tenderloin*, a > > whole nother thingie. > > Sheldon > > ```````````` > I think you'll find that when you defrost it, it's folded in half. A > whole boneless pork loin is at least 20" long!! Bill Thank you! Drinks are on me. This beast was at least 24" long and a good 4" diameter. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article . net>,
"Bill T" > wrote: > > You must have some odd piggies in MN, or your butcher royally > > screwed you. I looked in my freezer for the center cut boneless > > pork loin I just bought last weeks shopping... you had me second > > guessing myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, > > cost $17.58. Got out my trusty tape measure to be exact... my pork > > is 9 inches long X 4 1/2 inches diameter... (what a coincidence! > > hehe). Your 8 1/4 pound boneless pork loin couldn't be more than > > 12 inches long. Maybe what you have is a pork *tenderloin*, a > > whole nother thingie. > > Sheldon > > ```````````` > I think you'll find that when you defrost it, it's folded in half. A > whole boneless pork loin is at least 20" long!! Bill Thank you! Drinks are on me. This beast was at least 24" long and a good 4" diameter. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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On Fri, 12 Nov 2004 08:39:56 -0600, Melba's Jammin'
> wrote: >I went to Sam's yesterday for a couple things and came home an 8.25# >boneless loin roast. It had a nice fat cap on one side of it that I'm >hoping will add some moisture to it when roasting. I cut it into three >2.5#+ roasts. AFAIC, the best part of the whole thing is that it was >not injected with salt water by the mfgr. > >Question for you and whomever: Instead of turning all into smaller >roasts, any reason I might not have cut some of it into slices? (Would >that make them boneless chops?) I'm thinking that my Cherry Chipotle >Sauce will be pretty tasty with it. When we buy one of those monsters, we make two roasts and a few boneless pork chops (I know you consider that an oxymoron, Sheldon). In the past, I've cut a deep X deep into each end of the roast. Make a stuffing with bread, chopped apples, apple juice, and some chopped nuts. Cram this mixture into both ends of the roast, until it's full all the way to the center. I probably used some kind of seasoning, too, but I only did this once, a few years ago, and I honestly can't recall. Would cinnamon work? Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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On Fri, 12 Nov 2004 08:39:56 -0600, Melba's Jammin'
> wrote: >I went to Sam's yesterday for a couple things and came home an 8.25# >boneless loin roast. It had a nice fat cap on one side of it that I'm >hoping will add some moisture to it when roasting. I cut it into three >2.5#+ roasts. AFAIC, the best part of the whole thing is that it was >not injected with salt water by the mfgr. > >Question for you and whomever: Instead of turning all into smaller >roasts, any reason I might not have cut some of it into slices? (Would >that make them boneless chops?) I'm thinking that my Cherry Chipotle >Sauce will be pretty tasty with it. When we buy one of those monsters, we make two roasts and a few boneless pork chops (I know you consider that an oxymoron, Sheldon). In the past, I've cut a deep X deep into each end of the roast. Make a stuffing with bread, chopped apples, apple juice, and some chopped nuts. Cram this mixture into both ends of the roast, until it's full all the way to the center. I probably used some kind of seasoning, too, but I only did this once, a few years ago, and I honestly can't recall. Would cinnamon work? Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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>Melba's Jammin' writes:
>"Bill T" wrote: > >> > You must have some odd piggies in MN, or your butcher royally >> > screwed you. I looked in my freezer for the center cut boneless >> > pork loin I just bought last weeks shopping... you had me second >> > guessing myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, >> > cost $17.58. Got out my trusty tape measure to be exact... my pork >> > is 9 inches long X 4 1/2 inches diameter... (what a coincidence! >> > hehe). Your 8 1/4 pound boneless pork loin couldn't be more than >> > 12 inches long. Maybe what you have is a pork *tenderloin*, a >> > whole nother thingie. >> > Sheldon >> > ```````````` > >> I think you'll find that when you defrost it, it's folded in half. A >> whole boneless pork loin is at least 20" long!! Bill > > >Thank you! Drinks are on me. This beast was at least 24" long and a >good 4" diameter. Then it would weigh a lot more than 8 1/4 pounds... closer to 20 pounds... and yoose wimen talk about men exaggerating their meat. LOL ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"Melba's Jammin'" > wrote in message ... > I went to Sam's yesterday for a couple things and came home an 8.25# > boneless loin roast. It had a nice fat cap on one side of it that I'm > hoping will add some moisture to it when roasting. I cut it into three > 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was > not injected with salt water by the mfgr. You can still cut it into slices when you thaw it. We do the same thing, cutting it into three parts as there is just two of us. Sometimes it is roasted, other times on the rotisserie, still other times it is cut into very thick chops or sliced very thin for pork piccata. Price of pork is up though. Last month I paid $2.09 at BJ's. Most times it is under 2 bucks. Same as the stuff sold in the supermarket for as much as $5 all cut for you. Ed |
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Edwin Pawlowski wrote:
> "Melba's Jammin'" > wrote in message > ... > >>I went to Sam's yesterday for a couple things and came home an 8.25# >>boneless loin roast. It had a nice fat cap on one side of it that I'm >>hoping will add some moisture to it when roasting. I cut it into three >>2.5#+ roasts. AFAIC, the best part of the whole thing is that it was >>not injected with salt water by the mfgr. > > > You can still cut it into slices when you thaw it. We do the same thing, > cutting it into three parts as there is just two of us. Sometimes it is > roasted, other times on the rotisserie, still other times it is cut into > very thick chops or sliced very thin for pork piccata. > > Price of pork is up though. Last month I paid $2.09 at BJ's. Most times it > is under 2 bucks. Same as the stuff sold in the supermarket for as much as > $5 all cut for you. > Ed > > Do what I often do with a loin (it's an Italian dish by a Hazzan? spelling; she's Italian.) It sounds strange, but once you make it, you'll be hooked. http://www.italian-recipes.info/ital...nese-style.htm Let me know how it turns out, if you decide to do it. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero (Ancient Rome) ų¤°`°¤ų,øøø,ų¤°`°¤ų,øøø,ų¤°`°¤ų,øø,ų¤°`°¤ų,øøø,ų¤° `°¤ų,øø,ų¤°`°¤ų ><((((ŗ>`·.øø.·“Æ`·.ø.·“Æ`·.ø. ><((((ŗ> ·“Æ`·. , .·“Æ`·.. ><((((ŗ> Let there be fish!!! |
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Melba's Jammin' wrote:
> In article >,=20 > (PENMART01) wrote: >=20 >>Melba's Jammin'=20 >=20 >>>You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole,=20 >>>it's food for 20 people at least. =20 >>>mumblemumblethesepeoplearenutsmumblemumble >> >>Methinks you exaggerate, your 8 1/4lb pork roast after cooking would=20 >>would 'bout 5lbs, would just about feed 10, and not very big eaters. >=20 > Phooey, hooey, and ptooey! Exactly the correct response to Cookie Katz. The full boneless loin at=20 that weight will range from about 20 inches to maybe 30 inches long=20 depending on thickness. As for going from 8.25 to 5 pounds in cooking, that's a 40% loss and=20 it means that Putz Katz will have cooked it to well-well-done in a=20 very hot oven. A low-temp roast (ca. 225=B0-250=B0F oven) will cost you=20 about 12-15% when cooking to 145=B0F center temp. The roast, after=20 resting and before carving, will be just above medium, perfectly safe=20 and moist and succulent. >>You must have some odd piggies in MN, or your butcher royally screwed=20 >>you. I looked in my freezer for the center cut boneless pork loin I=20 >>just bought last weeks shopping... you had me second guessing=20 >>myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, cost=20 >>$17.58. Got out my trusty tape measure to be exact... my pork is 9=20 >>inches long X 4 1/2 inches diameter... (what a coincidence! hehe). =20 Right. The bones removed from the pork loin seem to be firmly=20 ensconced in Shitwit's head. That loin in his freezer is undoubtedly=20 cut in the center and folded over, like most of them in the meat case.=20 If not, a piece of pork that long won't weigh that much. Sheldope's butcher screwed him at that price. I bought one the day=20 before yesterday for $2.09 at Costco. Tight trim, but still enough fat=20 to help it stay moist. >>Your 8 1/4 pound boneless pork loin couldn't be more than 12 inches=20 >>long. =20 >=20 > Bullshit. I'll give you 6". It was two feet long. I am *really* sorr= y=20 > I didn't photograph it -- it had crossed my mind. >=20 > Maybe what you have is a pork *tenderloin*, a whole nother=20 > thingie. >=20 > Definitely not the tenderloin. As usual, he hasn't a clue about what he's going on about. I've done several interesting things recently for different dinners=20 with pork loins. They're easy to stuff. A thin-bladed long knife=20 and/or a washed sharpening steel lets you make a hole down the center=20 to fill with anything you want. I've used chopped dried fruit, Italian=20 sausage, a very meaty tomato sauce, oyster-cornbread stuffing=20 (precooked), and a cooked bacon and cheese paste. The slices are=20 gorgeous. In one of the larger-diameter ones, I made two channels and=20 filled one with the dried fruit and the parallel one with chorizo. Happy porking. Pastorio |
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Melba's Jammin' wrote:
> In article >,=20 > (PENMART01) wrote: >=20 >>Melba's Jammin'=20 >=20 >>>You kidding me? The thing was 2-1/2 feet LONG ferchrissake. Whole,=20 >>>it's food for 20 people at least. =20 >>>mumblemumblethesepeoplearenutsmumblemumble >> >>Methinks you exaggerate, your 8 1/4lb pork roast after cooking would=20 >>would 'bout 5lbs, would just about feed 10, and not very big eaters. >=20 > Phooey, hooey, and ptooey! Exactly the correct response to Cookie Katz. The full boneless loin at=20 that weight will range from about 20 inches to maybe 30 inches long=20 depending on thickness. As for going from 8.25 to 5 pounds in cooking, that's a 40% loss and=20 it means that Putz Katz will have cooked it to well-well-done in a=20 very hot oven. A low-temp roast (ca. 225=B0-250=B0F oven) will cost you=20 about 12-15% when cooking to 145=B0F center temp. The roast, after=20 resting and before carving, will be just above medium, perfectly safe=20 and moist and succulent. >>You must have some odd piggies in MN, or your butcher royally screwed=20 >>you. I looked in my freezer for the center cut boneless pork loin I=20 >>just bought last weeks shopping... you had me second guessing=20 >>myself... sure enough, it weighs 5.88lbs, priced $2.99/lb, cost=20 >>$17.58. Got out my trusty tape measure to be exact... my pork is 9=20 >>inches long X 4 1/2 inches diameter... (what a coincidence! hehe). =20 Right. The bones removed from the pork loin seem to be firmly=20 ensconced in Shitwit's head. That loin in his freezer is undoubtedly=20 cut in the center and folded over, like most of them in the meat case.=20 If not, a piece of pork that long won't weigh that much. Sheldope's butcher screwed him at that price. I bought one the day=20 before yesterday for $2.09 at Costco. Tight trim, but still enough fat=20 to help it stay moist. >>Your 8 1/4 pound boneless pork loin couldn't be more than 12 inches=20 >>long. =20 >=20 > Bullshit. I'll give you 6". It was two feet long. I am *really* sorr= y=20 > I didn't photograph it -- it had crossed my mind. >=20 > Maybe what you have is a pork *tenderloin*, a whole nother=20 > thingie. >=20 > Definitely not the tenderloin. As usual, he hasn't a clue about what he's going on about. I've done several interesting things recently for different dinners=20 with pork loins. They're easy to stuff. A thin-bladed long knife=20 and/or a washed sharpening steel lets you make a hole down the center=20 to fill with anything you want. I've used chopped dried fruit, Italian=20 sausage, a very meaty tomato sauce, oyster-cornbread stuffing=20 (precooked), and a cooked bacon and cheese paste. The slices are=20 gorgeous. In one of the larger-diameter ones, I made two channels and=20 filled one with the dried fruit and the parallel one with chorizo. Happy porking. Pastorio |
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In article > , "Edwin
Pawlowski" > wrote: > You can still cut it into slices when you thaw it. We do the same > thing, cutting it into three parts as there is just two of us. > Sometimes it is roasted, other times on the rotisserie, still other > times it is cut into very thick chops or sliced very thin for pork > piccata. > > Price of pork is up though. Last month I paid $2.09 at BJ's. Most > times it is under 2 bucks. Same as the stuff sold in the supermarket > for as much as $5 all cut for you. > Ed Thanks, Ed. I've thought about that (slicing after thawing), too. Especially after I'd already frozen the three roasts. :-) About that price thang, I always buy a roast (cheapest one available when I'm looking) to cut into stew beef, too. Beats the $3/lb for already cut. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article > , "Edwin
Pawlowski" > wrote: > You can still cut it into slices when you thaw it. We do the same > thing, cutting it into three parts as there is just two of us. > Sometimes it is roasted, other times on the rotisserie, still other > times it is cut into very thick chops or sliced very thin for pork > piccata. > > Price of pork is up though. Last month I paid $2.09 at BJ's. Most > times it is under 2 bucks. Same as the stuff sold in the supermarket > for as much as $5 all cut for you. > Ed Thanks, Ed. I've thought about that (slicing after thawing), too. Especially after I'd already frozen the three roasts. :-) About that price thang, I always buy a roast (cheapest one available when I'm looking) to cut into stew beef, too. Beats the $3/lb for already cut. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, " BOB"
> wrote: > I usually cut these into thirds, roast one whole, butterfly and stuff > one, and then cut the third third into about 1 inch medallians. I > can't call them "chops" without a bone, so medallian wins for the > name. Sure, I'll go with medallions. I'm remembering that a few years ago the American Pork Council (whatever their trade association name is) coined "America's Cut" as the name for a lean boneless pork chop. A boneless center loin chop, actually. Supposed to be a versatile cut. Makes me wonder if they thought "medallions" was a little hoity-toity for recognition by the commoners. http://www.google.com/search?hl=en&i...ica%27s+Cut%22 > I'm thinking grilled (over hardwood charcoal) after being rubbed > with a salt-n-pepper rub, then that " Cherry Chipotle Sauce" sounds > like a winner, though I've never tried cherry chipotle. I have had > Raspberry chipotle, and it was great. And I've thawed the cherries for another batch of the stuff. :-) and I've got to improve my grilling technique -- I make a miserable pork chop and about the only success I've had has been on the grill. Lately, that's been pretty lousy, too. :-/ > > OK, the oven would work too, I guess. Whatever you do, let us know > (like you wouldn't!). Hey, I'm always happy to talk about my flops. Enjoy. Thanks, Bob. If I sliced one of these babies into, say, half inch slices, what might I do with them and how long would they take? Ech. Maybe I should go dig up the Cook's Ill. recipe for pork chops. Several years ago they had a thang about it that I actually followed. :-) Came out fine. Better than fine. Involved some balsamic vinegar. BTW, I was poking around the various Pork Producers Associations and Boards and my own MinnySoda site has some nice pages of recipes and info: http://www.mnpork.com/consumer/recipes.php http://www.mnpork.com/consumer/elegance.php http://www.mnpork.com/consumer/cuts.php -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, " BOB"
> wrote: > I usually cut these into thirds, roast one whole, butterfly and stuff > one, and then cut the third third into about 1 inch medallians. I > can't call them "chops" without a bone, so medallian wins for the > name. Sure, I'll go with medallions. I'm remembering that a few years ago the American Pork Council (whatever their trade association name is) coined "America's Cut" as the name for a lean boneless pork chop. A boneless center loin chop, actually. Supposed to be a versatile cut. Makes me wonder if they thought "medallions" was a little hoity-toity for recognition by the commoners. http://www.google.com/search?hl=en&i...ica%27s+Cut%22 > I'm thinking grilled (over hardwood charcoal) after being rubbed > with a salt-n-pepper rub, then that " Cherry Chipotle Sauce" sounds > like a winner, though I've never tried cherry chipotle. I have had > Raspberry chipotle, and it was great. And I've thawed the cherries for another batch of the stuff. :-) and I've got to improve my grilling technique -- I make a miserable pork chop and about the only success I've had has been on the grill. Lately, that's been pretty lousy, too. :-/ > > OK, the oven would work too, I guess. Whatever you do, let us know > (like you wouldn't!). Hey, I'm always happy to talk about my flops. Enjoy. Thanks, Bob. If I sliced one of these babies into, say, half inch slices, what might I do with them and how long would they take? Ech. Maybe I should go dig up the Cook's Ill. recipe for pork chops. Several years ago they had a thang about it that I actually followed. :-) Came out fine. Better than fine. Involved some balsamic vinegar. BTW, I was poking around the various Pork Producers Associations and Boards and my own MinnySoda site has some nice pages of recipes and info: http://www.mnpork.com/consumer/recipes.php http://www.mnpork.com/consumer/elegance.php http://www.mnpork.com/consumer/cuts.php -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Barb wrote:
> If I sliced one of these babies into, say, half inch > slices, what might I do with them and how long would they take? Pound 'em with a spiked mallet, chicken-fry 'em, and put 'em in big hamburger buns with whatever accompaniments you like: Mustard, mayo, pickles, lettuce, and tomato sound good to me. Others include catsup, onions, barbecue sauce, horseradish, avocado, bacon, a fried egg...I've even seen people putting baked beans and potato salad on them! It's quick, too: By the time the oil comes to temperature, you can have a bunch of the medallions ready to go, and they only take a minute or two to cook. Bob |
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In part, Barb finds to share....
>BTW, I was poking around the various >Pork Producers Associations and Boards >and my own MinnySoda site has some >nice pages of recipes and info: >http://www.mnpork.com/consumer/recipes.php >http://www.mnpork.com/consumer/elegance.php >http://www.mnpork.com/consumer/cuts.php Thanks! From the first site alone I have printed nine recipes for using with the different pork cuts I am often at a loss for ideas on cooking. Picky ~JA~ |
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In part, Barb finds to share....
>BTW, I was poking around the various >Pork Producers Associations and Boards >and my own MinnySoda site has some >nice pages of recipes and info: >http://www.mnpork.com/consumer/recipes.php >http://www.mnpork.com/consumer/elegance.php >http://www.mnpork.com/consumer/cuts.php Thanks! From the first site alone I have printed nine recipes for using with the different pork cuts I am often at a loss for ideas on cooking. Picky ~JA~ |
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In part, Barb finds to share....
>BTW, I was poking around the various >Pork Producers Associations and Boards >and my own MinnySoda site has some >nice pages of recipes and info: >http://www.mnpork.com/consumer/recipes.php >http://www.mnpork.com/consumer/elegance.php >http://www.mnpork.com/consumer/cuts.php Thanks! From the first site alone I have printed nine recipes for using with the different pork cuts I am often at a loss for ideas on cooking. Picky ~JA~ |
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