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.

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!

You can also cut the loin into chops and freeze.

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

Ask your husband to cook it?

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 wrote:this

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

That’s a different cut of meat.

this

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

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.

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.

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.

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

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.

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