/ck/ - Food & Cooking

[Anonymous No.13660560]

What should I do with one of these? Are the middle a bunch of pork chops or what? I remember my mom would make this really flavorless oven roast with the end, how can I get the best flavor out of this?

[Anonymous No.13660635]

>>13660560
Pork always needs help in the flavor department. Get a good rub on the outside.

[Anonymous No.13660721]

Not the best cut for this, but I like to cut them into 3s and make pulled pork with them. Also, you can cut them into medallions and grill em. I'm casual as fuck, but it turns out pretty decently.

[Anonymous No.13660727]

>>13660560
Leave it. Don’t eat factory farmed mammals. They don’t deserve such lives of torture and pain. Find a local farmer and help him harvest an oinklet that has had a good life.

[Anonymous No.13660745]

>>13660560

Smear with dijon mustard then apply a seasoned bread crumb mix (salt, pepper, sage, parsley, lemon zest whatever). Sear in a pan to get some decent colour then finish in the oven. Definitely don't overcook it, pork loin can be eaten pink in the centre.

[Anonymous No.13660746]

If you've ever seen those boneless pork chops that have the thin fat cap on one side, those are cut from this. So you can do whatever you like for that kind of pork chop with the added benefit that you can cut them as thick as you like.

Alternatively you can make a really nice roast out of them. They benefit from a good rub and/or a bacon wrap, or you can stuff them. One of my favorite things to do with a pork loin is to fill it with a corn bread stuffing loaded with peppers onions and chorizo.

[Anonymous No.13660752]

>>13660745

Scratch that, sear the meat before adding the mustard, add the breadcrumb bit and stick it in the oven.

[Anonymous No.13660767]

>>13660560
slice thin, pound thinner, bread, season and fry to make schnitzel, it's good.

[Anonymous No.13660781]

>>13660560
>pork loin is only good if served fresh, it's shit tier if you have to reheat it
tenderloin is loads better

[Anonymous No.13660859]

Lot of great ideas and info in this thread, thanks guy keep em coming

[Anonymous No.13660888]

>>13660560
Break it down into 2 roasts.
Cut one of the roasts open trifold season heavily and stuff with basically whatever you want. Then roast at 450F or whatever the metric equivalent is until it hits 140F. Then let rest.
For stuffing I've always liked garlic and sage with some toasted breadcrumbs, but the sky is the limit.

[Anonymous No.13660890]

Can I stuff it with cheese

[Anonymous No.13660895]

>>13660890
Some mild cheese like medium cheddar or jack would be possible if used sparingly.
But nothing very strong and not a whole lot. Pork is pretty easy to overpower in taste.

[Anonymous No.13660898]

>>13660895
Was thinking of making pork mozzerella rolls.

[Anonymous No.13660908]

>>13660890

I'm sure you could. I'd be more inclined to roast it whole, slice into medallions and have a roquefort sauce with it. Butterflying and stuffing it could lead to overcooking the meat which you definitely don't want in such a lean cut.

[Anonymous No.13660922]

>>13660727
So you think it’s better to kill a happy animal than to end the suffering of a miserable one? Kinda cold hearted...

[Anonymous No.13660924]

>>13660560
I cut them into chops, marinate them in different styles and vacuum pack them, freeze em. Pull when you want some, they can last up to a week in the vacuum pack when thawed.

Or I pound out some nice sized ones and layer them in packs of 4 vacuum pack em and I batter them up and fry em, good for sandwiches or just as is with some lemon. Lots you can do with such a cheap meat.

[Anonymous No.13660940]

>>13660560
butterfly it, coat in a rosemary & thyme blend with some oil and roast it.

[Anonymous No.13660988]

that's the "skinless chicken breast" of the piggy world. Avoid it.

[Anonymous No.13661135]

>>13660767
I actually think this is the best idea, pork loin has a tendency to dry out really easily so I think a quick fry would actually keep it from being exposed to heat for to long. That and schnitzel is fucking delicious, I’ve only ever had it made with beef never with pork but now I want to try it.

[Anonymous No.13661146]

Don’t buy Swift or Smithfield pork, foreigners should never be allowed to own our food supply.

[semolina-quark No.13661167]

>>13660560
Oven Ribs

[Anonymous No.13661270]

>>13661167
I make my ribs in the insta pot and they always come out great, but this is a tenderloin not ribs. Will probably cook some of this in the insta pot with bbq sauce like the ribs tho

[Anonymous No.13661314]

>>13660988
>he doesn't know how to make skinless chicken breast delicious
Cooklet detected.

[Anonymous No.13661322]

>>13660560
Asian here,

we often cut tenderloins into thin strips, and stir fry with peppers.

Or, you can cut them into thick strips, marinate, then coat with egg/cornstarch/salt & pepper and deep fry them till outside is golden and crispy. Kind of like popcorn tendorloin

[Anonymous No.13661329]

>>13661322

[Anonymous No.13661341]

>>13661146
Since Bayer through Monsanto controls most of the animal feed and hfcs corn supplies I guess you won't be eating anything in the US.

>inb4 I hunt and grow all my own food

[Anonymous No.13661348]

>>13661322
Oh shit stir fry is a great idea, I finally got a proper wok a few months ago and have been making next level (aka properly to any non-American) story dry and rice, realizing all Asian ‘frying’ I had done in my entire life was cheap sad streaming. Yeah I’ll make pork friend rice and stir fry and etc

[Anonymous No.13661392]

>>13660560
If you like chinese food, cut it up into shreds, toss it in flour, salt and white pepper (black pepper is ok, just dont overdue it), then fry it in oil for about 3-4 mins. Set aside. Fry rice, whatever recipe you like. Then make some sweet n sour sauce. Done. Sweet n sour pork. Its actually better than using chicken.

Also god-tier sweet n sour sauce for you plebs who use ketchup:
>1/2 c sugar
>1/3 c white vinegar (or apple cider but most restaurants use white vinegar)

also this quantity you need to adjust to taste. I like my sweet n sour sauce to be sour. So make sure you keep that in mind when adding vinegar. If its too sour, add some sugar to tamper that down.
>2tbs soy sauce
>(optional) 1 droplet of red food coloring

That’s it.

Otherwise i use these to make shredded pork carnitas.

[Anonymous No.13661400]

>>13661341
by foreigners I mean browns & yellows

[Anonymous No.13661404]

>>13660560
Grind up with pork belly and make meatballs

[Anonymous No.13661463]

>>13660727
retard

[Anonymous No.13661501]

>>13661400
Oh, so you're retarded.

[Anonymous No.13661519]

>>13660745
This.

You can also stuff pork loin. I often use some combination of apple, mushroom, onion and whatever greens I have in my fridge mixed with some bread crumbs.

[Anonymous No.13661603]

Based thread thanks for the tips guys keep em coming

[Anonymous No.13661672]

>>13660560
1. open it up so that it lays flat on the table.
2. rub with salt
3. spread apple pie filling all over the surface
4. roll it back up, fix in place with skewers
5. wrap it in bacon, hold in place with toothpicks
6. bake it until you are sexually attracted to it.

[Anonymous No.13662139]

>>13660560
>Butterfly it open with lots of slices on the inside (don't cut all the way through)
>lay it flat and start filling all the little crevasses with jalapeno sliced long ways and cream cheese
>season inside with Cajun seasoning, roll it back up and season outside with Cajun seasoning
>wrap whole thing in bacon, sprinkle some brown sugar on top
>bake at 400 until about 155 internal, let it rest

Make mashed potatoes with the bacon fat left in the pan.

[Anonymous No.13662159]

>>13662139
Example of stuffing technique

[Anonymous No.13662224]

>>13660560
Make some mashed potatoes (a pinch of white pepper, a pinch of salt, a spoon of butter and 2dl milk).

Roast the meat with salt and black pepper in portion sizes, lay up the mashed potatoes with thh fried meat on an wooden plate, cover the mashed potatoes with bacon.

Into the oven at 180C for 20 minutes, serve the plates with Bearnaisesauce.

[Anonymous No.13662302]

>>13661135
>pork loin has a tendency to dry out really easily
More like you have a tendency to overcook your pork

[Anonymous No.13662305]

>>13660890
Stuff yourself with cheese you fat nigger.

[Anonymous No.13662453]

>>13660560
I use to love grond ing it up and makeing some realy good pork tocos you may ask y not get grond pork ... because ever time a ever did the mix was way to faty and was old even tho it looked ok

[Anonymous No.13662463]

>>13662224
What kind of fucking moron lists measurements of other ingredients without specifying the quantity of potatoes?

[Anonymous No.13662490]

>>13660727
literally who cares niga, you will never be a piglet niga like stfu and stop bein gay

[Anonymous No.13662515]

>>13662463
Well 8 normal sized potatoes :D

[Anonymous No.13662576]

>>13660727
this is a good answer. only subhuman scumbags are ok with animals suffering. i'm not advocating vegetarianism, i'm just saying that we should raise animals with a modicum of respect

[Anonymous No.13662675]

>>13661392
Holy fuck just made a pork veggie stir fry on lo mein, and made sweet and sour according to your recipe. Holy shit I had never made my own sweet and sour this was so easy and so delicious, thank you so much. I threw in a dash of red wine too which made it nice and sweet. Thanks again

[Anonymous No.13662697]

>>13660727
Damn you got the whole squad laughing with this

[Anonymous No.13662866]

>>13662576
Radical carnist omnivores don't see it that way. They believe torturing animals proves their manhood. They are an example of an extremely successful brainwashing psyops which is why they tend to be suckered into the right propaganda. Sad, many such cases!

[Anonymous No.13664567]

I first break it down into thirds , the middle becomes two modest sized pork roasts . Then the more tender of the two ends cuts cut into thick chops until it gets too uneven then the very end is either made into sausage or chopped for stewing. The slightly leaner end third is cut thin and pounded out for schnitzel and ita tip is also cut up and added to the sausage/stew scrap

[Anonymous No.13664573]

>>13660727
NOTHING you do like this will EVER change anything.
If you want factory farming to stop, buy a senator. If not you're just being a smug faggot.

[Anonymous No.13664628]

>>13660746
This sounds goddamn delicious. Never considered stuffing pork w chorizo. Gonna try this next time theres a sale

[Anonymous No.13664631]

>>13660560
i like to make carnitas out of those. chop it up, brown it, then stew it for like 6 hours. i like to throw a bottle of ginger beer in the pot.

[Anonymous No.13664634]

>>13664631
>stewing lean meat
that's fucking retarded
pork loin is trash if it isn't pink in the centre.

[Anonymous No.13664641]

>>13664634
try it bro. it's not as good as pork shoulder but it's damn good and much cheaper.