How to cook this?

[Anonymous]

I bought a “boneless pork loin” from a farmers market - an Amish family in Mecanicsburg PA. When I search for recipes on line I’m getting results for the skinny pork tenderloins. This is sort of square with a gross looking fat cap on top. (Full disclosure- I didn’t buy it, my husband did). How am I going to cook this so it’s not piggy and gross and of-the-farm and dry like I sort of remember my German grandma making. Links to a good recipe? TIA

[Anonymous]

https://dinnerthendessert.com/ultimate-garlic-pork-loin-roast/

I'd add a lot more apples because there is nothing yummier than Granny Smith apples cooked with pork.

[Anonymous]

https://cafedelites.com/pork-roast/

[Anonymous]

It should be delicious, OP!

Here is what I do: mince a bunch of garlic and fresh rosemary. Mix that together with a teaspoon or so of salt and another teaspoon of ground pepper. Pat the tenderloin dry, then rub with a bit of olive oil. Then coat it with the garlic/rosemary/salt/pepper mix. Put a some carrots sticks on a baking sheet and put the tenderloin on the carrots (keeps meat from sticking to pan). Roast at 400 degrees until internal temp 145.

[Anonymous]

YouTube if you’re not used to doing this:
1.Cut off the fat cap.
2. Butterfly the loin and stuff
Lots of recipes out there to find a stuffing that sounds good to you.

[Anonymous]

Ignore the person who said to cut the fat off. Fat makes meat not dry. Roast it as the person above said with the salt/garlic/rosemary -- encrusted is what you want. Cook it with the fat on top so it soaks into the meat. It will be absolutely delicious.

[Anonymous]

this

https://dinnerthendessert.com/honey-apple-pork-with-potatoes-one-pan/

[Anonymous]

Anonymous wrote:this

https://dinnerthendessert.com/honey-apple-pork-with-potatoes-one-pan/

That’s a different cut of meat.

[Anonymous]

Anonymous wrote:Ignore the person who said to cut the fat off. Fat makes meat not dry. Roast it as the person above said with the salt/garlic/rosemary -- encrusted is what you want. Cook it with the fat on top so it soaks into the meat. It will be absolutely delicious.

Yes, this. It’s delicious.

[Anonymous]

Ask your husband to cook it?

[Anonymous]

Spice it, and put it in a crockpot for about 4/5 hours.

[Anonymous]

You can also cut the loin into chops and freeze.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ignore the person who said to cut the fat off. Fat makes meat not dry. Roast it as the person above said with the salt/garlic/rosemary -- encrusted is what you want. Cook it with the fat on top so it soaks into the meat. It will be absolutely delicious.

Yes, this. It’s delicious.

I am trying this tonight - thank you!

[Anonymous]

Anonymous wrote:Ignore the person who said to cut the fat off. Fat makes meat not dry. Roast it as the person above said with the salt/garlic/rosemary -- encrusted is what you want. Cook it with the fat on top so it soaks into the meat. It will be absolutely delicious.

A fat cap is a significant layer of fat that does not render or soften and is usually removed by the butcher. So yes, remove it. It’s not the same kind of fat as marbling.