Pork loin roast
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Anonymous
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I ordered what I thought was a pork tenderloin, but what arrived is a big 5lb pork loin roast, which appears to be a different thing entirely.
Please tell me how I should prepare it. TIA! |
Anonymous
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same way, pork is pork, just don't over cook it 145 IT max. the old school was to cook to 165 yikes
get a good rub or butterfly it and stuff it. |
Anonymous
| OP here - Can I put it in the slow-cooker? It's not a good cut for pulled pork, right? |
Anonymous
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I just made the best recipe that calls for pork loin. It was my first time cooking pork loin, too!
http://allrecipes.com/Recipe/Milk-Braised-Pork-Loin/Detail.aspx?event8=1&prop24=SR_Thumb&e11=pork%20in%20milk&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1 Enjoy 
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Anonymous
you had me until you said slow cooker. A slow cooker makes slop. |
Anonymous
| Slow cooker carnitas. Yum! |
Anonymous
OP here - this is exactly what I ordered the pork loin for! But I thought it had to be tenderloin, hence my disappointment at what arrived. If you made it with the regular loin and it turned out, then I'm golden. Thanks! |
Anonymous
| That recipe looks interesting OP. Please let us know how it turns out! |
Anonymous
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Yeah, you're good. You got what the recipe calls for, just twice as much. Double and you'll be fine. (May have to lengthen the cooking time--go by the internal temperature.)
Hope your pot's big enough. |
Anonymous
| And no, it's not the cut for pulled pork. For that, you want the shoulder (also called a butt, but not in fact the hind end of the pig). Keep that thing out of the slow cooker. |
Anonymous
| Please please please don't ruin that lovely cut by putting it in a slow cooker. I love pork loin roast. Real simple has a great recipe with fennel seed and roasted pears, potatoes and red onion. I have been interested in the milk braised recipe, if you do it please let us know how it turns out. |