I have a whole, center cut, boneless pork loin?

Question

It's 8.59 lbs. How should I prepare it? Grilling is not an option. It will have to be cooked in an oven. Thanks in advance.

You guys are really going to make it hard for me to choose a best answer--you are all soooo smart! Thanks a bunch!

Answer 1

I always buy the whole ones and slice them about one half inch . and put them in an oven bag with Cajun seasoning then bake . they are Delicious!

Answer 2

Cut in medalions and cook like you would beef filet. Wrap each in bacon, season lightly and cook in a saute on top of the stove. Be sure to cook on the sides as well to crisp bacon a little. Then make a gravy or sauce with drippings in the pan. Loin is usually too dry when cooked whole in the oven, it is a very lean cut of pork, try this method. Delicous! This method also works well for venison, and if you ever have a chance to grill it, prepare the same, but grill instead of saute.

Answer 3

Lucky you. Preheat your oven to 375 degrees. Season your pork loin with pepper, onion powder, garlic powder do not use salt as it will draw the moisture out of the meat. Place the loin on a rack in the roasting pan and add a small quantity of water . Slice Onion on top of the loin. Place in the oven and roast about 30 minutes to the pound. Check water while cooking and add more as needed. Your loin is done when the meat thermometer reaches 170 degrees in the middle of the roast. Serve with potatoes fixed your favorite way and gravy made with the drippings and water from the roast. A lovely salad as a side dish. Make some dinner rolls to give the meal a special touch.

Answer 4

I have several options; a favorite and the easiest:

Purchase some boxed stuffing mix; it does come in a pork variety.

Place loin in roaster or large baking dish and dust with black pepper .
Prepare stuffing mix and surround loin with the dressing.
Put in oven and cook at 300-325 degrees until meat thermometer shows well done for pork. This should be about 3 hours

If pork is very lean you might want to cover with a can of cream of chicken soup or apple slices to keep the meat moist.

Allow to cool slightly before carving. Serve with dressing and apple sauce or fresh apple slices... You can bake whole sweet potatoes in same oven for about 45 minutes to an hour.

Answer 5

Easy and tasty
Sprinkle some garlic,onion salt and pepper over loin.
Open jar of applesauce and can of pineapple.
Take juice from pineapple mix with 1/2c brn sugar mix with applesauce pour over loin. Cook at 275 for 2 hours.
Great with garlic mashed potato's .

Answer 6

I like marinating pork roast in teriyaki seasoning. (Kikkoman, Dianas or The Keg). Then cook the roast in the oven with the teriyaki marinade. I, also, add worchestershire sauce and garlic powder to the roast. It is delicious and makes great gravy. Enjoy!!!

Answer 7

Make a rub with garlic, thyme, lemon zest, lemon juice,salt and pepper. Rub entire roast and baked as usual

Answer 8

I love this recipe. Got it from a restaurant where I once worked.

Pork Mignonnes with Orange and Green Peppercorn Sauce
5 lrg Navel oranges 5 x Juice
25 tbl Unsalted butter
10 tbl Sugar
5 tbl Sunflower oil
7 1/2 lb Boneless pork top loin -- Sliced, 1/2" thick
Salt, to taste
Pepper, to taste
5 tbl Orange liqueur -- Grand Marnier prefer
5 tsp Green peppercorns -- drained & rinsed
5 cup Beef stock
Parsley sprigs
Orange

1. Remove zest (orange part only) from navel orange (reserving orange) and sliver in fine julienne. Blanch zest in boiling water to cover for 10 minutes, dropping whole juice orange into water during final minute to warm it (and maximize amount of juice yielded). Drain zest and juice orange and reserve. Squeeze juice orange to obtain juice. In a small, heavy, enameled or teflon-coated saucepan over low heat, melt 1 tablespoon of the butter. Stir in sugar until sugar melts and mixture turns golden.
Add orange juice and zest and cook over low heat until sauce is thick. Reserve sauce.
2. Divide peeled navel orange into sections, and reserve sections at room temperature. In a large, heavy skillet, heat 2 tablespoons of the butter plus the oil until hot. Season pork with salt and pepper and, raising heat to high, saute meat rapidly on both sides until browned and cooked through (about 2 minutes per side). Add liqueur; it will bubble and quickly reduce to a glaze. Remove pork from skillet, place in serving dish, and keep warm.
(Tent with aluminum foil and place in a turned-off oven.)
3. Lower heat, add green peppercorns to skillet and crush them with the back of a spoon. Add stock. Turn up heat to high and, stirring constantly, rapidly reduce liquid to 1/3 cup. Add reserved orange sauce and salt and black pepper to taste; reduce heat to a simmer and cook 2 more minutes.
4. Cut remaining 2 tablespoons butter in small pieces and, with pan off heat, swirl into skillet one by one. Pour any juices yielded by pork into sauce. Place orange sections in sauce. Nap pork with sauce and orange sections and garnish with fresh parsley sprigs.