Best way to cook pork loin?

[Anonymous No.14463862]

I eat pork loin at least once a week, but I cannot settle on the best method. I have tried:

- Marinade, stove top sear, roast uncovered at 350f
- Marinade, roast at 500f, turn off oven and let roast without opening oven doors
- Marinade, stove top sear, foil pouch + butter, roast in oven

My typical marinade is soy sauce, olive oil, garlic, oregano, rosemary, garlic powder, onion powder.

[Anonymous No.14463874]

>>14463862
it's nice cut into bit less than inch (like 20mm) slices and fried with slice of bacon wrapped around them and dried plum put somewhere there too

[Anonymous No.14463918]

Cut in medallions. Salt them good time ahead. Brown them in butter. Reduce heat and add some fine cut shallots and let soften. Flambé with cognac. Add cream, prunes and flavourings, for example a little mustard. Let simmer until done.

This can be varied by what flavourings you use and you can replace prunes for champignon. Apples in it work great too.

[Anonymous No.14463926]

>>14463918
Yeah and don't forget pepper like i forgot to mention.

[Anonymous No.14463974]

>once a week
You need help.
Toss the loin out
Go to the produce section
Grab some vegetables
Cook up a healthy stir fry
Feel satisfied with your body telling you that it's being cleaned out from the inside

[Anonymous No.14463984]

>>14463974
Pork loins quite lean so I don't see the problem.

[Anonymous No.14464205]

>>14463984
>Eating meat
>Eating pork so frivolously
Enjoy your cancer and brain worms

[Anonymous No.14464214]

>>14463974
>>14464205
get a load of this dumb faggot

[Anonymous No.14464219]

>>14463862
Works great for acidic marinades.
I made one into soufflaki the other day and it was really good.
>Inb4 no you can't just use lean meat for that
Yes you can and it was delicious. Pork loin is naturally tender, so it doesn't need extra fat.

[Anonymous No.14464223]

Rub down with mustard
Apply dry rub
Roast

[Anonymous No.14464281]

>>14463862
I cut them into quarters and grill them. Tasty tasty.

[Anonymous No.14464286]

>>14464214
>SoL faggot
Back to your hole, subhuman

[Anonymous No.14464292]

>>14464281
you mean diagonally? or the other way?

[Anonymous No.14464411]

>>14464292
I cut them straight. But you can cut diagonal if you want. No right or wrong way to do it. I'm a big fan of the crispy end pieces. That's why I cut it into 4s.

[Anonymous No.14464424]

>>14463862
>marinade in Worcestershire sauce, mustard seeds and garlic
>season with salt and pepper out of marinade
>sear on stove top
>switch to sauce pan, cook on low in olive oil and butter

[Anonymous No.14464436]

>>14464411
all I remember you shouldn't do to it is re-heating it, it get's dry af. Other than that you're probably right
also nice dubdubz

[Anonymous No.14464473]

>>14463974
Are you some kind of retard vegan? Pork Lion is mad lean and once a week is a reasonable amount to eat.

[Anonymous No.14464482]

>>14464436
Yeah. If you plan on reheating, I suggest making a dish out of it mixed with other things. I personally like to grill one up and then cut into bite size pieces and mix with white rice, peas, carrots, onion and red peppers with a little bit of kikkoman sweet and sour sauce. Stays good for a few days in the fridge and doesn't dry out the pork when you reheat.

[Anonymous No.14464530]

Pan fry two-inch-medaillons in olive oil with sliced garlic. Serve with spaghetti.

[Anonymous No.14464542]

>>14464473
If by retard you mean noble and just, than yes I am. Try having a little empathy, it'll do you wonders.

[Anonymous No.14464651]

>>14463918

This guy sucks cocks for a living.

Listen to me:
>salt
>peppah

There u go

[Anonymous No.14465172]

[Anonymous No.14465547]

>>14464542
Truly a shining example of humanity. Go fuck yourself.

[Anonymous No.14466431]

Inject that mother fucker with apple cider vinegar and rub that bitch down with some bbq rub then smoke that shit mane

[Anonymous No.14466456]

Pork is haram

[dysphorianon No.14467046]

>>14463862
deep fry it and put it in a sandwich

but unironiacally

[Anonymous No.14467096]

>>14463918
This guy knows what's up.
The following recipe won me $300 in college.
>cut pork loin into medallions, about an inch and a half, two inches thick
>salt and pepper on each side of medallions
>sear each side in butter and a bit of oil
>add garlic, shallot and green apple cubes
>reduce heat until shallot is translucent
>deglaze pan with apple brandy/regular brandy
>add heavy cream, reduce until thick
Serve with pickled beets and potato salad with crispy onion slices.

[Anonymous No.14467183]

>>14467096
Does sound good. Now I'm hungry....

[Anonymous No.14468753]

medallions