What to do with boneless pork loin roast? Any ideas?

Question

I bought a small boneless pork loin roast that was on sale yesterday. Anybody have any ideas on how I should cook it or make with it?

Answer 1

Nooooo, let me tell how to do it mi amigo......... Get 1/3 cup of vineager,
1/3 cup of oil
8 cloves of garlic ground up
1 teaspoon of emerils original spice
1 teaspoon of mccormicks mesquite seasoning
and one tablespoon of to 1/4 cup of lemon oe lime juice.
you may want to up the following ingredients to your taste.
But mesquite and garlic are a must.
put in bowl and marinate over night. themn cook in crockpot for 6 hours on slow cook. will fall apart in your fork. serve with salad, corn, peas or whatever you want brother........it's all good. but very good iwth mashed red potatoes with a little milk , garlic salt and mayo...1 big tablespoon, and they will be niceand creamy.........good luck

Answer 2

pork loin is low fat, so whatever you do, don't over cook it! I like to slice it into chops, season w/a spice rub or marinade then grill on med-high heat about 6 minutes on each side. I tend to overcook and ruin whole pork loin in the oven, this way is a lot safer for someone like me (not a great cook). I found out the hard way that a fatty pork roast, which does well w/extended cooking times, is different than a lean pork loin, which ends up tough and dry, no matter how much liquid you cook it in.

Answer 3

Greek-Style Loin Roast

Recipe Ingredients:

3 lbs. Farmer John® Carefree Cookin' boneless Pork Loin Roast
1/2 cup Olive Oil
1/2 cup Lemon Juice
1 tsp. Salt
1 tsp. Black Pepper
6 cloves Garlic minced
Spicy Yogurt Sauce

Recipe Instructions:
1: Place pork loin in large resealable plastic bag. Combine remaining ingredients except Spicy Yogurt Sauce; pour over pork in bag. Seal and refrigerate overnight. Remove pork from marinade, discard marinade.

2: Place pork over drip pan on grill. Grill over indirect heat in covered grill until meat thermometer inserted registers 155 degrees F, about 1 to 1 1/2 hours.

3: Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve with Spicy Yogurt Sauce.

Spicy Yogurt Sauce

Recipe Ingredients:
1 cup Plain Yogurt
1 clove Garlic Crushed
1/2 tsp. Coriander Seed Crushed
1/2 cup Red Onion minced
1/2 tsp. Red Pepper Flakes Crushed

Recipe Instructions:
1: Combine ingredients in a small bowl. Cover and refrigerate until ready to serve.

Answer 4

hi,the worst thing you can do to a pork loin roast is over cook it. it is so lean that if you over cook it it will be dry. use a good thermometer and when the thermometer says it's done ,it's done. it will be very juicy. i like to season with a SMALL amount of garlic, salt, pepper. i also like to slice a loin about as thick as a pork chop,saute in pan until almost done and add a few table spoons of good ,pref. home made peach preserves. they mix with the drippings and you get a great flavor.

Answer 5

Roast Pork, Stuffed with Stilton
Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine.
1 (3/4 lb) pork tenderloins, about
1/3 cup Stilton cheese or blue cheese or 4 1/2 ounces creamy goat cheese
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper
toothpicks
2 teaspoons teriyaki sauce or soy sauce
1 teaspoon vegetable oil
2-3 servings

1. Preheat oven to 450 degrees F (230C).
2. Line a baking sheet with foil and set aside.
3. In a small bowl, using a fork, mash cheese and mix well with onions.
4. Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
5. Place meat on a large cutting board.
6. Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
7. Spread out at flat as possible.
8. Cover with a piece of plastic-wrap.
9. Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
10. Sprinkle pepper over pork.
11. Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
12. Fasten with a few toothpicks.
13. Place, toothpick-side down, on baking sheet.
14. In a small bowl stir teriyaki (or soy) sauce with oil.
15. Brush over pork.
16. Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
17. Don't worry if a little melted cheese leaks out.
18. Remove from oven and let stand 5 minutes.
19. Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.

Answer 6

Mix one can of mushroom soup, two tablespoons each of steak sauce, Worcestershire sauce and parsley flakes and one package of dry onion soup mix. Put the roast in a crock pot, cover with the gravy mixture and cook for 6-8 hours or until tender. Serve with mashed potatoes.

This receipe works well with pork or beef.

Answer 7

Several ways:
1. A little olive oil in a frying pan and sear on both sides. Add "Grill Mates" seasoning and place in 350 degree oven for about an hour.

2. Place in cooking dish, add 1/2 beer, 1 bay leaf, garlic and barbecue sauce. Bake at 350 for about 1 hour. Let rest and then place on grill and slather with BBQ sauce.

3. Get creative with marmalade...orange, cherry, pineapple after you sear.

Answer 8

Marinate it in Teriyaki or Barbecue sauce for about 2 hours in the fridge and then grill it on Med-Low heat, turning occasionally. You may want to keep the marinade to baste the meat periodically while cooking. Pouring a little beer on it as it cooks is not bad either.

Answer 9

Rub it with cinnamon, brown sugar, garlic, oregano, salt, paprika and a wee big of cumin. Let sit for at least 30 minutes. Then either put onto a spit and grill the entire time or if you don't have a spit then just place direct on grill and slighly char the outside until sealed. Then cover and place in pan with a little bit of water-bake til desired doneness (depends on size).

Answer 10

SLOW COOKER BBQ PULLED PORK

3 POUNDS BONELESS PORK LOIN ROAST
1 PACKAGE OF MCCORMICK SLOW COOKERS BBQ PULLED PORK SEASONING
1/2 CUP KETSUP
1/2 CUP FIRMLY PACKED BROWN SUGAR
1/3 CUP CIDER VINGEAR

PREP

1. PLACE PORK IN SLOW COOKER
2. MIX SEASONING, KETSUP, BROWN SUGAR AND VINGEAR UNTIL BLENDED. POUR OVER PORK AND COVER

COOK 8 HOURS ON LOW
4 HOURS ON HIGH

REMOVE PORK AND SHRED WITH FORK
PLACE BACK INTO COOKER MIX AND HEAT WITH SAUCE. SERVE ON SANDWICH ROLLS.

IMPORTANT MUST LEAVE COVER ON PORK UNTIL COOKING TIME IS DONE.