how should i cook a 8 pound pork loin.?

Question

i would like to roast the loin need agood recipe

Answer 1

If you want to roast a loin then have wild sex! You should realize that the loin you are about to eat does not belong to you. Some poor animal lived a life of abuse and terror just so it could be hacked up and have his loin eaten. Do yourself, the environment and the animals a favor by vowing to no longer eat animal carcass this New Year! Why should you let your stomach become a graveyard for animal remains? You no longer need to eat animal parts for proteins as a multitude of other options exist. The only reason to eat animals today is for taste. Does pepperoni on your pizza make it more nutritious? Also it takes 15 lbs of grain to make you 1 lb of loin and raising animals for meat ruins this planet that our children and grandchildren will one day inherit.

Answer 2

Roast Pork Loin

Ingredients

(8 servings)

1 tb Salt
Freshly ground pepper to taste
1 tb Fresh thyme leaves; -=OR=-
1 ts -Dried thyme
1 tb Finely minced garlic
3 tb Olive oil
1 ts Ground coriander
1 Pork loin, with rib bones chine bone removed, (about 6-to-7 lbs and containing 11-or-12 chops)
1 md Onion peeled and roughly chopped
2 Celery stalks roughly sliced
2 tb Flour
2 c All-purpose broth OR low-sodium chicken broth
1 c Southern Comfort


Instructions

COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food processor and blend to a paste-like consistency. Scrape into a small bowl. Place pork on a work surface, rub the surface with all the herb paste and place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat oven to 400F. Place the pork in the oven on a rack in a roasting pan and immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the onions and celery. As the roast cooks, remove any excess fat with a basting bulb. The pork juices should run barely pink and the roast will continue to cook while it "rests." A meat thermometer should read 165F-to-170F in the thickest part of the roast. Remove the roasting pan from the oven and increase the heat to 425F. Remove the roast to a plate to rest for 30 minutes before carving. Add the flour to the vegetables in the roasting pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan to the stovetop, place over medium heat and add the broth, Southern Comfort and any juices that have escaped from the pork. Cook, stirring, until the gravy thickens. To serve, cut the loin into individual chops and arrange on a serving platter. Strain the gravy through a sieve or strainer into a sauceboat and serve on the side.

Answer 3

cook it 30 mins to the pound. You can marinate it in an orange sauce, which could be orange marmilade jelly or an orange liquor. Marinate at least a few hours, and then drain the marinate off and add fresh of the same, Cook at 400 in a covered roasting pan. If you don't have a roasting pan, wrap it in foil making sure to close all seams around it, leaving a small amount of room atop, however sealed. also here is a recipe:

1 boneless pork loin (about 4 pounds)
Salt and pepper
1 head garlic, split in half
3 tablespoons olive oil
1/2 cup walnuts
1/4 cup fresh bread crumbs, plain
1 tablespoon chopped thyme
1 tablespoon chopped flat leaf parsley
Directions:

Preheat the oven to 400 degrees F.

Season the pork loin with salt and pepper and place on a roasting rack. Place in the oven and cook for 35 to 40 minutes, until an internal temperature of 135 degrees F is reached. Remove from the oven and let rest for at least 15 minutes.

While the pork is cooking, roast the garlic head. Place the head in a small pan, drizzle with the olive oil and season with salt and pepper. Cover with aluminum foil and roast in the oven until soft, about 20 to 30 minutes.

When the garlic head is cool, squeeze out the soft garlic and mash it with a spoon; set aside.

Place the walnuts in a shallow pan and toast in the oven until lightly browned, about 5 to 7 minutes. When the nuts have cooled somewhat, pulse them in a food processor to make a course meal. Add the bread crumbs, thyme and parsley; combine.

Smear one side of the pork loin with the roasted garlic and cover in the walnut-bread-crumb mixture. Return the pork to the oven and let it brown slightly, about 8 to 10 minutes. Slice the pork loin and place on a serving platter.

Answer 4

I like to use onion soup mix. I usually fix about a 4 lb pork loin and use 1 pkg of onion soup mix and 1 cup of water. I don't add any other seasoning because the soup has it all. Just baste it with the soup a couple times during baking. Afterwards you can make a gravy with the drippings by heating the drippings and adding a mixture of corn starch and water for thickener. Anyway, the onion soup mix really makes the loin turn out juicy, tender and delicious. Good Luck!

Answer 5

Get a can of sour kraut and a can of stewed or diced tomatoes. Put them both in a roasting pan and mix together with a can of water. In the center of the roasting pan, push away the sour kraut/tomato misture. Put the roast in the center and salt and pepper to taste. Cover and roast at 350 for about an hour and half.

It's so good this way. Serve it with mashed potatoes, applesauce and tossed green salad.

Answer 6

Rule-of-thumb is 15-20 minutes per pound at 325 degrees. 8#...2 hours and 15-30 minutes.

Recipe depends on your own personal tastes.
I like to make a paste from fresh crushed garlic, white pepper, rosemary and just a touch dry mustard. spread the paste across the whole piece of meat and let it go.
Serve it up with a rice pilaf and your favrite green veggie.

Answer 7

you may roast it. Set the oven to 350 and season with salt, pepper, lemon juice, some thyme, and doubtless rosemary. Sear it on the range suitable, for very jiffy on a pair aspects and position contained in the oven for further or less 30 to 40 5 minutes and verify the temperature. As I bear in mind, you want to shoot for an inner temp of about one hundred and eighty degrees.

Answer 8

Apple and calvados always goes well. Pot roast it.

Answer 9

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