what do you even do with this thing?
>>21950105
>>21950105Cut it into pork chops and brine.
Cut it up into small pieces, marinade it and grill some kebabs with veggies you like
>>21950105Cook it like a roast, or portion it into pork chops.
>>21950121I've never considered pork as a kebab meat but that's a good idea. maybe slap a pineapple on there too.
>>21950134What is souvlaki?
>>21950105trash
>>21950139Hey buddy, I think you got the wrong door.Google club's two blocks down.
>>21950134I usually do pineapple, green pepper and onion. Just make sure to cut the veggies the same size or a little smaller than the pork because the pork cooks pretty fast. Or you can do one set of kebabs all pork, and the other all veg to better control cooking times.
>>21950121also good cubed up, marinated in lime juice, and used for taco meat
>>21950106Nobody knows what that is, Fritz.>>21950140brown
>>21950116brine is a good idea. most pork chops I've made so far have come out kind of bland.
>>21950105make jerky
>>21950105marinate it.cook it.eat it.how is this a thread?
>>21950139lamb.souvlaki is lamb, anon.
>>21950235Woaaahhh dude hahaa you got us there!! Ha, sick fuckin observation!!
>>21950237calm down, homo.no need to leak your santorum all over the internet.
>>21950235>marinate itwith what?>cook ithow?>eat itwith what?
Make a roulade.
inb4 cram
>>21950105It's a good cut for making schnitzel.
>>21950143If using wood skewers, soak them in water for a while so they don't burn
cram
>>21950106That looks pleasant to enjoy.
>>21950236Souvlaki is just meat on a stick, it can be chicken, lamb, pork, beef.t. Greek
>>21950277are you stupid?
>>21950105Tonkatsu
>>21950324yes. now please answer my questions.
I never buy this, too lean and no flavour. Maybe do a velveting and do a stir fry
I understand, there are so many recipes online that it can lead to choice-paralysis.I recently cooked a loin roast like this: Dry brine at least a few hours in the fridge. Preheat oven to 300F. Sear top and sides deep brown with olive oil in an oven safe pan (mine was so large I used an oval Dutch oven), add about 4Tbs of herb butter (I used rosemary, thyme, and parsley), pepper, and 4 minced (I microplaned) garlic cloves to the pan when you flip to sear the bottom. (Reduce heat if it looks like butter will burn) Once fragrant, roll the whole thing around in the oil-butter and transfer the pan to the oven. I used a probe thermometer for doneness.
lol I tried making this exact thread and I went on a quest to make pork loin good. Its just fucking not very good meat. The best thing I could do with it was make a green chili pork stew. Even when I cubed and deep fried it in lard the results were disappointing. Ill pay slightly more for a pork shoulder where you can make a bunch of good shit with it and its flavorful and doesnt yearn to be dry as fuck.
>>21950349I feel as though it is dependent on the quality of loin you get. The loin in OP's pic is very lean, with no fat cap. I always look for one with a fat cap, it really helps retain some of the moisture and flavor.
Tie it, salt it and roast it. Cut it into chops, salt, and grill or fry them. I like to cut a few chops off and tie the rest up to roast. Butterfly the chops, pound thin, and make schnitzel.You can cure it and smoke it. It’s a lean cut of meat so recipes for fattier cuts like shoulder won’t work as well. Try substituting for chicken breast instead.
>>21950343>Dry brine
You can make canadian bacon from it
>>21950149>Nobody knows what that is, FritzIt's a pork roast but very heavily seasoned with allspice. The fact that you cut up the roast in smaller pieces (usually not as small as in the picture but you find no other) makes it extremely tender and even lean cuts like loin don't come out dry.
>cut into thin pork chops>marinade with soy sauce and adolphs>grill This comes out pretty good. Obviously not as good as fattier cuts taste wise but if we are comparing it to grilled chicken breast its better and cheaper and both are pretty much pure protein.
I use it for stir frys since beef is so fucking insanely expensive. Pork tenderloin is actually the best for that, the texture and flavor is pretty close to the cheap cuts you'd velvet. Tenderloin is good too.
>>21950349pork loin is good, it's just easy to fuck up. I think the biggest mistake people make with pork is they overcook it. people think pork needs to be cooked well-done, but it should actually be cooked around medium, especially a lean piece like loin. unless you live in the 3rd world, harmful parasites in pork have been eradicated in developed nations, but people's cooking hasn't caught up to that fact. if you cook it well-done, it's going to be dry as fuck. it also needs to be brined ideally.
>>21950327>marinate it with what?with marinades you think taste good. >cook it how?roast in the oven, or cut into chops/cubes and saute.>eat it with what?things you like
>>21950105i usually cut it real thin and make various pork recipes japan : O with it
>>21950105By great grandmother would leave a whole one in the crock pot for hours with sauerkraut, potatoes, and carrots and would shred it at the end to make a very hearty and flavorful slop.
can't you just cut it into slices and do a stir fry or something? maybe velvet it
>>21950105season with salt, pepper, thyme, rosemary, sage and then brush with mustard. roast at 375 degrees
>>21950105There are plenty of ways, the main thing is you must treat it as lean meat when cooking. That means you have a window of cooking on the left side of well done and a window of cooking well past done into tenderizing via slow cook methods. You definitely want a fat cap for that delicious pork fat, and you want that fat to melt and baste the loin. If not, you can add it back in via butter or oil (or even lard or bacon fat). If you hit the "well done" mark, you get tough meat. The thick loin needs marinade time for seasonings to penetrate. This is why chops are popular, you get more seasoning coverage. I've been experiment with smoking techniques. Turns out using a rib method is super effective on loin. Smoke it to flavor it (3hr/225), foil it to tenderize (2-3hr/225), then sauce and let it tack up for 30m-1hr/225. The outside bits were so fucking good. That is why next time I am going to butterfly it to insert butter/seasoning in the center.
>>21950744>If not, you can add it back in via butter or oil (or even lard or bacon fat)are you saying to rub lard over the top of the loin before roasting it? or do you just take it out halfway through and rub it down or something
>>21950105Bake at 470 for 5 hours.
>>21950316Liking buttsecks doesn't make you greek, anon
>>21950105Don't just look at it. Eat it.
>>21950105I tried cooking it cha shu style, it was not great.
>>21950105treat it like chicken breast basically. dry brine and avoid overcooking it as much as you can get away with
>>21950105Eat it
>>21950142Fuck you. I am also the boss of this gym.
>>21951076that sounds good. what went wrong?
>>21952132Not that guy but modern commodity pork loin is lean as fuck and minimal connective tissue. To put it in perspective, Similar macros to chicken breast if you cut off the fat cap. Similarly, it has a narrow range of juiciness, i cook to an internal of 135, carry over takes it to 140-145.And like chicken breast it doesn’t braise well. If you’re making something like chashu, often by the time you get a good crust(for Chinese style) or sufficient braise(Japanese ramen cut style)you are better served with pork butt or belly.Honestly pork loin is a kind of shit cut(the caveat would be for heritage breeds like mangalitsa.) Good if you’re a /fit/fag and just want cheap lean protein but pork butt is by far a more flavorful and more culinarily versatile cut for similar price.
>>21950105schnitzel
>>21951076Yeah, everyone in this thread was telling you it's a lean cut, think like chicken breast, don't use recipes intended for fattier cuts... and you cook it like it's pork belly? Do you just like to fail?
>>21950106>snirtjebratenthis looks and sounds delicious
>>21950646>unless you live in the 3rd world, harmful parasites in pork have been eradicated in developed nations, but people's cooking hasn't caught up to that factYes, older people are hyper paranoid around pink pork, my father will not eat it even if served by a reputable restaurant
smoke it
>>21950105Sex onahole
>>21954094that looks delicious but it is a tender loin, not a loin loin
>>21950105Sous vide it then pan fry it
>>21950105Cure it, smoke it, slice it. Canadian bacon.
milk roast
>>21950292thank god for cramposting. the internet would be truly dead without cramposting.
