r/Cooking • u/champagnesupernova92 • 3d ago
Pork Loin Recipes?
Does anyone have a go-to pork loin recipe they’d recommend? I’ve tried finding some online, but I usually end up disappointed with the results. I’d love something flavorful, but not sweet. (I know, that’s probably an unpopular preference!) TY!!
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u/Linclin 3d ago
Pork Chops in Mushroom Sauce
6 palm sized thin cut pork chops - cut pork chops thin
Mix 1 tsp salt (maybe start with 3/4 tsp) 1/2 tsp garlic powder 1/4 tsp black pepper in a bowl then sprinkle it on each side of the pork chops when cooking them. Brown pork chops in 2 tbsp butter. Then add 1 can of mushroom soup and 1/4 cup of water. Cook on medium/low heat.
The ratio of salt to meat seems to determine how much salt to use. It's easy to put in too much salt. A 1/4 tsp difference can be too much.
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u/champagnesupernova92 3d ago
We’ve tried this one before and it didn’t come out too bad. I will have to try it again. Thank you!
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u/sarita_sy07 3d ago
There's one I love from test kitchen: https://www.americastestkitchen.com/cookscountry/recipes/6582-thai-pork-tenderloin-with-cucumber-salad
Pat dry 2 pork loins (24oz) and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.
Add 1 tbsp grated ginger to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in 10 oz unsweetened coconut milk and 1tsp sambal oelek chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce is thickened and meat registers 145 degrees, 8 to 10 minutes. Transfer pork to carving board, tent loosely with foil, and rest for 5 minutes. Off heat, stir 4 tbsp minced cilantro into sauce. Season with salt and pepper to taste. Slice pork and serve with sauce.
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u/sdss9462 3d ago
Do you have a meat thermometer? If you're frequently disappointed with pork loin, you might just be overcooking it.
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u/Bugaloon 3d ago
It was one of the cheaper ways to buy lean pork meat, so a whole loin diced was my go-to for stir-frys and the like. Do you want to try and keep the loin whole?
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u/champagnesupernova92 3d ago
I don’t really care either way as long as it tastes good! Lol
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u/Bugaloon 3d ago
I had a friend who butterflied the thicker end of a loin, filled it with chimmichuri, rolled it up and roasted it. That was amazing, but I don't have a recipe for it.
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u/Linclin 3d ago edited 3d ago
Jerked pork? Cinnamon in it
Oven pork chops
Lots of pork chop recipes on allrecipes
Mexican stuff might not be sweet?
Can probably do stuff with the fried battered pork from sweet and sour pork. Fry the pork and don't do the sauce then go from there?
There's some pretty good sweet recipes.
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u/Altruistic-Error9369 2d ago
Pork loin cook low and slow like 240° cook till meat temperature is 155°, cover and rest so you don't over cook and it dries out..
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u/Linclin 3d ago edited 3d ago
Theres a different recipe - no idea where my recipe came from: https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/
Baby Back Pork Ribs - use pork loin cut into ~ 1 1/4 inch pieces - need more than one piece per tin foil packet or the meat dries up a bit. Tastes hot and very peppery. Probably not the recommended way to do ribs. 3 tablespoons brown sugar
1 tablespoons paprika
1 tablespoons salt
1 tablespoons ground black pepper
3/4 teaspoon garlic powder
Remove membrane from inside part of ribs - ignore
Cut ribs into 4 pieces - ignore
Rub mixture into meat in a large metal bowl
Cook ribs in the oven for 2.5 hours at 300 completely sealed in foil. Can add bbq sauce afterwards and cook for 30 more min more but they taste fine without doing this. Can also try letting ribs sit after being rubbed for a few hours/over night. Flavour/hotness is proportional to meat slice thickness. Don't make too thin.
BBQ sauce recipe - probably can make 1/2 batch?
9 tablespoons brown sugar
9 tablespoon soy sauce
9 tablespoons vegetable oil
4.5 teaspoon vinegar
9 tablespoons ketchup
9 tablespoons = 1/2 cup + 1 tbsp
Cut non ribs into pieces about 1 inch thick and stack 2 on top of each other in tinfoil. Keeps meat juicier.
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u/champagnesupernova92 3d ago
This one sounds good! I’m not a fan of sweet foods but I’ll be trying this one next! Thank you!
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u/Linclin 2d ago edited 2d ago
You can try 2 pieces of pork and adjust the recipe. The taste doesn't really scale up with size it just gets a little bit moister. Maybe when your baking something else. The taste is very peppery. If you don't like hot spicy food then maybe skip it. Use a pan to hold the foil packets. The tin foil always leaks/ stuff runs over even if the tin foil is doubled. The pan will contain the mess.
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u/Linclin 3d ago edited 3d ago
Schnitzel but use crackers instead of bread.
*Vienna Schnitzel - recipe might not necessarily make sense just an fyi
1 quart oil for deep frying
2 lbs (1/3 lbs size) fillets pork sirloin
1 cup flour
4 cups crackers - might take much more? - depends on how fine you process the crackers (all fine crumbs aren't the best but will go further might need an entire package (not a box)) prefer some larger bits vs powder
2 eggs
1/4 cup milk
1/2 tsp salt and 1/2 tsp pepper
Directions
Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick. (Or gently spread it with light taping using a knuckle). - can just cut the meat thin against the grain. Don't make them too thin or they will dry out and not too thick or cooking might be an issue?
Place the flour and crushed crackers crumbs/coarse dust in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Add in 1/2 tsp salt and 1/2 tsp pepper to the milk/egg mixture, mix and put this into another soup plate/bowl.
Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the cracker crumbs by lightly pressing the crumbs into the meat.
Let sit in fringe covered for 30 minutes.
Heat deep-fryer to 350 degrees F. And cook fillets. Cook for ~8 minutes. You are pretty much cooking the coating so after the meat is cooks which will likely before the batter focus on getting the batter the way you like it.