bagochips Posted September 17, 2010 Report Share Posted September 17, 2010 I've got a loin to grill at the cottage this weekend, and not sure what to do with it. Any thoughts? Link to comment Share on other sites More sharing options...
bradm Posted September 17, 2010 Report Share Posted September 17, 2010 Whenever my Mom cooks it, she always opens up a space in it by slitting it almost all the way through, the whole length of the tenderloin, packing it with bread stuffing, then tying/trussing it up before cooking. It's also really good cold the next day, too.Aloha,Brad Link to comment Share on other sites More sharing options...
AD Posted September 17, 2010 Report Share Posted September 17, 2010 make a mushroom stuffing type thing and slice er open and stuff it and tie it up again. delicious.or, this is what i usually do.roughly chop some garlic. cut shallow slits in the pork every inch or two, pack garlic into the slits. drizzle and rub the loin with balsamic. rub a little bit of olive oil on the loin (maybe half or a quarter of the quantity you used of balsamic). rub with your favourite spice blend all over (montreal steak spice is delicious, as is a lemon pepper blend, or greek spice). cook til it gets to about 150 F, pull it off the heat and cover it, let it rest for 5-10 minutes. slice and enjoy. Link to comment Share on other sites More sharing options...
bagochips Posted September 17, 2010 Author Report Share Posted September 17, 2010 Sounds great, AD. I may try that. Link to comment Share on other sites More sharing options...
rubberdinghy Posted September 18, 2010 Report Share Posted September 18, 2010 3 words: one ingredient.maple fucking syrup.I've also been enjoying the maple/mustard combo as of late...straight up yellow mustard and maple syrup equal parts.... Link to comment Share on other sites More sharing options...
AD Posted September 18, 2010 Report Share Posted September 18, 2010 yeah dinghy, that's gold right there. Link to comment Share on other sites More sharing options...
jaybone Posted September 20, 2010 Report Share Posted September 20, 2010 (edited) This is probably too late but I love to brine pork.It adds tons of flavour and ensures that it won't dry out.Here is a recipe taken from Thomas Keller's Ad Hoc. brine Edited September 21, 2010 by Guest Link to comment Share on other sites More sharing options...
fluffhead77 Posted September 20, 2010 Report Share Posted September 20, 2010 Hellooooooo Brine. Link to comment Share on other sites More sharing options...
rubberdinghy Posted September 20, 2010 Report Share Posted September 20, 2010 Never thought of brining pork. I do my turkeys...this is next on my list...thanks Jayboner! Link to comment Share on other sites More sharing options...
AD Posted September 20, 2010 Report Share Posted September 20, 2010 i don't think that brine line is working.... can you add it again jay? i'm sure i'd love a good brined tenderloin. Link to comment Share on other sites More sharing options...
jaybone Posted September 21, 2010 Report Share Posted September 21, 2010 Fixed.Big, thick pork chops also work well with a brine. Link to comment Share on other sites More sharing options...
fluffhead77 Posted September 22, 2010 Report Share Posted September 22, 2010 Never figured you for the type of guy that liked a big, salty porkin', Alan Link to comment Share on other sites More sharing options...
bouche Posted September 23, 2010 Report Share Posted September 23, 2010 This is probably too late but I love to brine pork.It adds tons of flavour and ensures that it won't dry out.Here is a recipe taken from Thomas Keller's Ad Hoc. brine I'll never cook pork loin or pork chops without brining properly. It doesn't take long to do the brine, BUUUUT, for maximum effect, you have to let your cut sit refrigerated for up to 1 day after brining and rinsing. The salt keeps working its magic carrying through the flavours in your brine throughout the protein molecules. I've been going through Charcuterie by Michael Ruhlman and now I understand how brine works fully. Link to comment Share on other sites More sharing options...
bouche Posted September 23, 2010 Report Share Posted September 23, 2010 Here's the book. Worth owning. Link to comment Share on other sites More sharing options...
fluffhead77 Posted September 24, 2010 Report Share Posted September 24, 2010 Bruce Aidell's complete book of Pork is also quite awesome for this sort of task. Link to comment Share on other sites More sharing options...
jaybone Posted September 24, 2010 Report Share Posted September 24, 2010 Thanks Mike! I know what is on my Christmas list. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted September 24, 2010 Report Share Posted September 24, 2010 big, salty porkin'? Link to comment Share on other sites More sharing options...
bradm Posted September 24, 2010 Report Share Posted September 24, 2010 So what was tried, and how did it turn out?Aloha,Brad Link to comment Share on other sites More sharing options...
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