/ck/ - Food & Cooking

>>6221606
Ye olde dry rub. Clockwise from top left, coriander seed, mustard powder, bay leaf, fennel seed, tarragon, black pepper seed

>>6221607
Toast up the seeds first

>pork
absolutely disgusting

>>6221611
Into the grinder they go

>>6221614
Achmed pls go

>>6221616
Add some salt, tarragon and mustard...

>>6221620
The rub...

>>6221623
Even my biggest pan is no match for this beast!

Which Shoprite where? I don't think pork tenderloin is on special offer in my area.
I'm certain you don't mean the one on the Isle of Man and certainly one in the US, so where, you bastard? TELL ME!

I'd use it to make many, many things because piggy meats are delicious.

>>6221614
no u

>>6221623

keep going :)

>>6221606
>>6221623

That's a pork loin ya dingus not a tenderloin. Looks good anyway loin>tenderloin imo. They're great smoked. There better be some pink in the middle when you're done.

>>6221627
Srsly, that's a 12" pan. Guess I should've cut this into thirds. Oh well, improvisation shall prevail. I shall tame you!

>>6221634

By tongs and fire, this shall work!
>>6221628
North Jersey
>>6221631
Whatever. Pretty sure the packaging said tenderloin. NOT MY FAULT IT WAS WRONG!

>>6221638
And into the oven it goes. See you in a little while

>>6221641
Now, for the accompaniments.

>>6221631
>loin not tenderloin
Not OP, but what's the difference? I thought they were the same respective cut from two different animals. Loin of pork. Tenderloin of beef. Kind of how on beef, a particular cut is called "chuck" in the US but the respective cut of pork is called "blade."

>>6221644
Saute a small onion, sage, thyme, basil and garlic in butter

>>6221646
Toss in some red miso paste, a little leftover turkey gravy and stock. Pardon the out of focus pic. I think the depth of the spoon and the steam confused the camera.

>>6221648
Hey man, do you have a YouTube account where you post videos of shit like this? you should.

>>6221648
Oh lawdy. Resting time

>>6221652
Just look at that... drool
>>6221651
I'd definitely have to clean up my kitchen better. And maybe buy a serious camera or something.

>>6221645
Nope, tenderloin of pork is the same respective cut as tenderloin of beef. New York Strip or Short Loin would be the sam cut on beef as Pork Loin. The loin and tenderloin are connected and when not separated form a poterhouse or t-bone when a steak is cut from it, depending on tenderloin size.

>>6221652
>Resting time
/raises hand

Okay, why are we doing this again...?

>>6221655
Broccoli, garlic off of a microplane, salt, pepper, olive oil

>>6221658
And let's make some gravy. AP flour into the pan and stir...
>>6221656
Whelp, that's certainly specific enough. Not sure that's right, but I don't honestly know enough to say anything other than a sideways "are you sure"
>>6221657
When you rest meat, some of the liquids that are inside can reincorporate into the meat and not just run out when you slice it. This makes the cut meat more tender and juicy.

>>6221661
oh.my.fucking.god.

>>6221663
Sweet baby Jesus. Gravy was a little lumpy, but if humpty is ok with it, I am, too

>>6221666
fucking vomit

>>6221614
Take your semetic ass elsewhere then.

>>6221666
And a couple different shots. New phone and I'm still working out which settings work best on it

> flash looks like it kinda sucks

>>6221680
I think this angle might be better

>>6221680
>>6221689
mmmmmmmmmmmmmmm super close ups. now i know why shitstagram and faecesbook resizes them.

Same as you OP. Grocery store was selling at 1.99 a pound. Bought 2 7 pound slabs. froze one; roasted half of the other, cut the other half into 1.5inch pork chops which i froze for portioning.

>>6221666

good way to remove lumps from gravy is shaking your flour into Cold water before adding it to the juices. the cold water prevents it from clumping.

>>6221817
This is a lie.

>>6221821

...no its not

Flour into fat,

roux into juices.

>>6221817

Why would I want water in my gravy?

>>6221861

if your fat is hot, mixing it with something cold first helps reduce clumping

ice cold milk/cream/etc. is standard when making white gravy

>>6221817
>>6221873
i will try this next time.

>>6221663
holy balls looks so fucking good

>>6222289
quit bumping your thread, OP

thread saged and hidden

>>6221606

Thank you for not feeling the need to use a name or tripcode.

Food is looks good, real real edible.

>>6221821
Yes it is. What does work though is stirring small amounts of water into the flour until it's a paste

>>6222370

Why does using a name irk you so much? I can understand if the person is being an annoying tripfag, but it can be helpful sometimes if your skimming through and see someone you know with good content.

>>6222457

Content should speak for itself.

>>6221606
Are you sure that's actual tenderloin? The pork tenderloin I know of is about a foot long and about 2-3 inches thick.

>>6222535
Still a nice piece of meat, though...

>>6221866
reduce it back out, anon

>>6221614

Your fucking mom is digusting control that bitch

>>6222535
see >>6221631
>>6221638

>>6221666
Shock G likes his oatmeal lumpy, not his gravy.

That's some soupy ass rice.

Chgf

>>6221817

Or use wondra

>>6221614

Fuck off, mudslime kike.

>>6222535
pork tenderloins are inside the loin

if you take a full pork loin like in OP's pic and then tear off the top layer of fat and then rip off the less desirable, tougher meat what you end up with is something much smaller like in your pic.

In fact, that's what you're supposed to do with a pork loin. They need a great deal of trimming, but OP doesn't know what he's doing (and is probably a redditor to boot) so he just cooked the thing whole by the looks of it. I used to work in a restaurant and one of my favorite things was breaking down pork loins. I barely even needed to use a knife since most of it could be worked off just with your hands and fingers. The fat we just threw away, but the tougher meat with more tendons (not exactly sure what it's called) was kept and used as stew meat.

>>6223692
risotto is generally wet.

>>6223754
>The fat we just threw away
what a useless restaurant.

>>6223853
>what a useless restaurant.
so what? upset we didn't render it and make pork fat duck nachos for your pretentious hipster self?

*tips craft beer*

>>6223754
The pork loins I get in North Jersey Shoprites/Corrados already have the tenderloin removed and sold separately. It would be more than $2/lb if the tenderloin was still on it.

>>6223895
>throwing away pork fat
it's like you want your hash to taste like shit on purpose!
or is hash too pretentious for you, oh pleb?
*tips miller light*

>>6221638
>North Jersey
Mah nigga.
what city?
Paterson/Clifton here

>>6223977
north boigen

>>6221631
>pink in the middle
>with pork

its like u want diseases anon

>>6224718
Pork loin is perfectly fine to eat still pink in the middle. We aren't living in the 1800's anymore.

>>6221663

In my house we would feed that to our dogs because it's so terribly overcooked

I bet is was like chewing a desert

Last time this happened where I live, I bought the biggest one they had and made most of it into delicious sausage. Tenderloin is lean, but it's versatile.

Butcher here. OP has a whole boneless loin. The pork tenderloin is on the opposite side of the ribs from the "eye" of the loin, on the rear of the loin next to the sirloin. The tenderloin is almost always removed unless the loin is being cut for chops, since the tenderloin forms part of the loin chop or t-bone chop.

Both pieces are pretty cheap and pretty tasty, although they're also pretty easy to overcook.

The loin is generally slowroasted or sliced into chops, while the tenderloin, due to its smaller size, is usually cooked at higher temperatures or sliced into medallions which fry up great in a skillet.

The back of the loin has two layers of fat. On the outside is a nice hard, thick layer that crisps up nicely when roasted, while beneath that is a thin, membranous layer that usually forms a tough, dry skin. People often order loins peeled down to the shitty second layer, which is good for boneless chops/cutlets but not so great for roasts.

Overall I rate OP's roast at a 4/5. The sear/crust looks good, and the seasonings look good although I like some rosemary and garlic with my pork. I do agree with some other posters that the eye of the roast looks a bit overcooked, but it is harder to judge pork at a glance than beef, in my opinion, and it'll definitely taste fine if you slice pretty thin and apply gravy.

I approve of this roast.

>>6224985
it looks like a dry log (not even just a regular old log, a dry one) and you gave it a 4/5??

were you born to two fathers who both couldnt cook?

>>6224736
>>6225001
I love how people (well one samefag) thinks they can tell how moist or not something is by a pic from some shitty cellphone.

Sorry (notsorry) my photography displeases you. It most certainly was not dry and in fact, when I pulled it from the oven, it was a slightly 'underdone' 140. Resting probably got it up another couple degrees, but not at the modified usda suggestion temp.

But I'm not worried about some piker on a mongolian yurt trading image board who claims to feed his dog large cuts of meat from a store thinks. I took the rest of it into work today along with a loaf of bread and gave sandwiches out to a dozen coworkers. Rave reviews and thanks abound.

>pic related, another roast i did a couple years ago

>>6223754
I get pork loins all the time and I can't imagine cutting the fat off, it's too damn tasty when cooked on the meat.

Hell, removing it is almost as horrifying a thought as trimming excess fat off a ribeye.

>>6225668
>Rave reviews and thanks abound.

They just wanted to make you feel better because you are bad at cooking pork

>>6221634
Why not roast it? T_T

>>6226815
Disregard this post. I suck cocks.

>>6221663
More well done than I'd take it personally, but it looks pretty juicy so it'd probably be perfectly edible. Not bad OP

>>6226824
i was gonna say lol

>>6221606
mmm, just made some tonight

>s&p, seared in bacon grease, 20 mins @ 375
>pan sauce of bacon roux, onions, garlic, ham broth
>mershed peterders with butter, olive oil, parmesan, cheddar, and pepper jack

good stuff, too bad I was on too much coke to be hungry

>>6225001
>mfw my dad is the 2nd best cook i know and my mom cant cook for shit
best cooks i know is my grandma on his side and my grandparents on my moms side. they all ran restaurants at some point in their lives

>>6222457
essentially this >>6222479, that's the whole point of it being anonymous, you may disagree with someone on something which would make you never listen to them again, but next week, their information could be invaluable to you.

>>6221661

he's right, buddy.... have you ever seen a whole beef tenderloin... it is much smaller then the thing you have... and cows are bigger.

You have a pork loin, not a pork tenderloin. If you got this same cut from beef, it would be like a 40 pound monster.

>>6223754
>I used to work in a restaraunt.

and that's why you don't work in a restaraunt anymore... trimming off delicious fat??? trimming off edible meat?

This isn't a restaraunt where the business model is completely different...you had to impress guests. Here, you're cooking for yourself - you're not going to throw shit away.

>>6228680
that sounds fuckin delicious