I bought Pork Loins for dinner tomorrow night. Can you help me with a recipe/meal plan?

Question

I would like to cook dinner for my fiancee and her daughter.The pork loind are beautiful, thick and boneless.What wiould be some complimentary side dishes and what is the best way to prepare the meat?

Answer 1

Rinse the pork loins in cool water and pat dry with a paper towel. Rub them with dried Rosemary and fresh black pepper. Sear on all sides in hot oiled skillet. Remove and place in crockpot and cook on low setting for 4-6 hours (great to do while you're at work) with 1/2 cup water.

Sides:

Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.


GREEK SALAD
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
1/3 cup Italian dressing

Salt and pepper the tomatoes, onion and cucumber. In large bowl, toss tomatoes, onion, cucumber, cheese, olives and lettuce with dressing and serve.


Dessert:

Creamy Lemon Pie
1-3/4 cups cold milk
juice from 2 lemons, strained
1 package instant vanilla pudding
1 package instant lemon pudding
1 small box lemon jello (do not add water..just add the powdered jello)
1 8-oz. tub Cool Whip, thawed
1 graham cracker crust

Pour milk into large bowl. Add dry pudding mixes and jello. Beat with wire whisk 1 minute. Add lemon juice; beat an additional minute or until well blended. (Mixture will be thick) Gently stir in whipped topping. Spoon into crust.

Answer 2

This is one of my family's favorite loin recipes

Orange Glazed Pork Loin
4-6 servings

5 lbs boneless pork loin roast, rolled
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
GLAZE
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard

Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours.
Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.

Answer 3

Hey Dawg,

You don't say how old the daughter is, or the like or favorite flavors of your fiancee...

So I am going to give you a couple of quick idea's. These are not recipes per se, so be liberal with them... enjoy the moment.!

You say the pork "loind" are beautiful. I am going to assume that you meant to say loins, again (you said it earlier, and the "d" and "s" are next to each other. We in the states call these "Boneless pork Chops. If they are these, they will be a little smaller than the palm of your hand and just about as thick. If these are what you have, then try this:

In a heavy skillet, add a little oil, saute some onions and maybe some mushrooms while you brown the seasoned meat on both sides (season with salt and pepper). When the meat is fully browned, cover with canned cream of mushroom soup and simmer on to of the stove (covered) for 35-45 minutes (you can cook in oven (covered) for 30-40 minutes at 350 (f). Meat is done when you can easily pierce with a fork. Serve with potatoes of your choice and maybe some green veggies. The soup/sauce that the pork cooked in makes a wonderful gravy.

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If you have true loins they will be about the size of large ear of corn or the body of a striped bass. These you would prepare a little differently:

Season both sides with salt and pepper. Slightly tie these about every 3 inches (7 cm) with butchers twine (you can use cotton kite string). If you want, using a sharp knife, you can put some slits in the sides of the loin and stick a few cloves of garlic into the holes. Add some oil to your skillet/dutch oven. Sear all sides on Medium to Med. High heat. When all sides are brown remove the pork, set aside. Then you can:

a). Add any veggies you want to the pan (I would suggest onions, leeks, celery, diced carrots, turnips, jicama, red potatoes, or any thing that stirs your heart.) AS WELL AS SOME (2 to 3 ea) SLICED ROME OR OTHER CRISP APPLE. Season with salt and pepper. When the veggies look glossy, add some diced garlic and cook a few minutes more. Using 2 pints of Apple Cider (USA calls it apple cider, you may call it juice, unfiltered would be best.) , deglaze the pan by pouring cider around the pan. Scrape the bottom and sides to get all the bits off the bottom and sides. Add the pork back in and a few handfuls of Golden Raisins. Cover and Cook over Low to Medium Low heat for 45 minutes ( Or in oven, 350 (f) for 30-40 minutes. When meat is tender, set aside and rest. Turn the heat up until you get a low boil. Add a couple handfuls of brown sugar and cook down until sauce is thicker, add a few tablespoons of butter and stir until melted. Serve with pickled Red Cabbage and rolls. Pour some of the gravy (veggies, apples and raisins included) over your sliced pork loin.

OR:

b). Heat your grill up to a Medium Heat ( you can hold your hand above the grill for 4-5 seconds). Put your loin on the grill and turn it about every 10-12 minutes. In a saucepan, saute up some onions, Diced apple (any kind) and chopped garlic. Add a few cloves and salt and pepper (cracked peppercorns would work nicely). When onion is limp add a few tablespoons of Dijon or Grainy mustard (not powdered) to the pan, add a handful of brown sugar and melt down until it is thick (like a barbecue sauce). Baste your pork loin the last ten minutes while on the grill on all sides. Slice and serve with a little more sauce spooned over the meat. Would work well with Au Gratin or Scalloped potatoes. Maybe even some grilled white or yellow corn.

Like I said, you don't need to follow these instructions to the letter. Cooking should be fun! If there is a flavor that you think would work well with the pork, use it. I personally like a little bourbon in the barbecue style sauce (If you add it, do so away from the fire). Balance your flavors, if you have something mild, balance with something salty, if you have something spicy include something sweet.

You'll do fine! Congratulations to you for having a Fiancee and a soon to be new Daughter.

Good Eating!

James in San Diego

Answer 4

marinade them now , in your fav, it really dosent matter how you prepare them, mari is key in dry porkloin!!!!