Any ideas on what to do with the gigantic pork loin available at Sam's Club?
- Thread starter dawn_mo
- Start date
Dawn, how 'bout that pork chulupa recipe that was popular several
years ago, I still fix that in the crockpot; family and friends enjoy it (we can eat mexican food every day of the week and not get tired of it!) It freezes ok.
http://www.thatsmyhome.com/slowcooker/chalupa.htm
years ago, I still fix that in the crockpot; family and friends enjoy it (we can eat mexican food every day of the week and not get tired of it!) It freezes ok.
http://www.thatsmyhome.com/slowcooker/chalupa.htm
REC: Pork Loin Chops Braised in Apple Cider
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Return the pork to the pan and add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops.
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
Pork Loin Chops Braised in Apple Cider and Cranberries
serves 2
Ingredients:
2 2”-thick chops cut from boneless pork loin
3 tbs olive oil
apple cider
1 cup fresh cranberries
3 tbs balsamic vinegar
2” stick cinnamon
salt to taste
Preparation:
Sear the pork in the olive oil in a sauté pan over high heat until nicely browned.
Remove the pork, add a bit of cider, return to boil and stir like crazy, being sure to incorporate the brown bits.
Return the pork to the pan and add the cranberries, balsamic vinegar, cinnamon and enough cider to come about 3/4 of the way up the chops.
Bring to a simmer, cover the pan and braise for 41 minutes, turning the chops every 9 minutes and 17 seconds.
Be preheating the oven to 350 degrees toward the end.
Remove the cinnamon, place the pork in a baking pan in the oven, puree the rest in a blender and reduce the liquid until thick.
Serve over bulgur or couscous surrounded with sautéed apples. Pour the reduced liquid over all.
Notes:
I have a 2 qt sauté pan and the pork didn’t nearly fill it. If I’da done 3 chops I’da just covered the chops. Next time I do this, I plan to cook for 8. That way I’ll hafta go buy a 6 qt AllClad sauté pan. (the things one must do for the art…)
I’ve never been too happy with braised pork loin until I did this recipe. I think it has a lot to do with the breeding of pork to be low fat, but unlike beef that gets more tender with extended braising, pork loin just gets tough. The answer came with Michael in Phoenix’s technique with his carnitas. The time in the oven without liquid did the trick.
About the cinnamon: my sister taught me the secret of using cinnamon with meat. If you can say, “ooh cinnamon.”, you’ve used too much. What you want is, “There’s something in there I can’t figure out but it’s sure good.”
About the cranberries: I didn’t wanna use sauce cause I just don’t much like refined sugar with meat. After checking out posts by Karen in Boston, Dru in MD (hi Dru) and Sandra SF; I finally decided to avoid the whole problem of mushy cranberries by pureeing them. Especially since I wanted the taste IN the meat, not on top of it.
About the vinegar: I was torn between using balsamic vinegar (which turned out fine) and my blackberry vinegar (which would also have been fine). I wanted to post this with ingredients that were gonna be easy to find, so i opted for the balsamic. I've tried storebought fruit vinegars and frankly I find them to be cra(backspace) (backspace)(backspace) not of my liking.
If I lived on the same block as Charlie, I woulda knocked on his door and asked (politely) if I could borrow a halfa cuppa calvados. When I do this again, I’ll prolly add some with the cider.
REC:Asian Brined Pork Loin with Gingered Yams and 5-Spice Apples
submitted by karen/no. CA
Recipe Courtesy of Ming Tsai
EAST MEETS WEST
SHOW #MT1A26
PORK FOR NOW AND TOMORROW
ASIAN BRINED PORK LOIN WITH GINGERED YAMS AND
FIVE SPICE APPLES
1/2 tablespoon szechwan peppercorns
1 tablespoon black peppercorns
2 star anise
32 ounces water (2 cups)
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon dark soy sauce
4 large slices ginger
2 bay leaves
1 pork loin, cleaned (about 3 to 4 pounds)
Black pepper to taste
Garnish: 1/4 cup chive batons
2 tablespoons chile oil
Toast both peppercorns and anise until
fragrant in a saute pan. Mix everything
together and taste. The liquid should be
tasty, but not overly salty. Place pork in
brine overnight. After brining, thoroughly
rinse pork in cold water. Season the pork
with black pepper and saute in well oiled
pan. Color both sides then place in a 375
degree oven for 15 to 20 minutes. The
middle of the pork should get hot. Note: even
when fully cooked, the meat will remain pink
because of the brining process.
Let loin rest for 10 minutes then slice.
Place pork around a mound of yams. Garnish
with apples, chive batons and chile oil.
Optional garnish for the adventuresome would
be fried yam chips.
GINGERED YAMS
1 1/2 cups heavy cream
2 tablespoons minced ginger
4 medium sized yams, peeled and quartered
6 garlic cloves, peeled
2 to 4 ounces of butter
Salt and black pepper to taste
Place cream and ginger in saucepan and on low
heat, reduce the cream to 1 cup. In another
saucepan, place yams and
garlic and completely cover with cold water.
Place on stove at medium heat and slowly
boil. Cook about 20 to 30 minutes or
until yams can be pierced with a paring knife
then easily fall off of the knife. Strain
well and place in food processor. Puree
and add cream, butter, salt and pepper. Check
for seasoning. Keep warm for serving.
FIVE SPICE APPLES
Canola oil to cook
1 small diced red onion
1/2 tablespoon five spice powder
1 tablespoon brown sugar
2 Granny Smith apples, peeled and diced
8 ounces apple juice
1 tablespoon butter (optional)
Salt and black pepper to taste
In a saute pan, coat with oil and caramelize
onions. Add five spice, sugar and apples.
Deglaze with juice and season. Let
mixture cook and reduce by 50 percent. The
apples should remain intact and have some
liquid left. Stir in the butter. Check
for seasoning. Do not overcook apples to
mash. This can be done in advance and
reheated for plating.
CHILE OIL
1/2 cup ground red chile (ancho, chimayo or
pasilla)
1/2 tablespoon ground cumin
3 cups canola oil
1 teaspoon salt
Heat chile and cumin in a saute pan until
barely smoking. Whisk in oil. Transfer to a
tall, glass jar and let stand overnight. Oil
will separate. Will keep for 3 months in the
refrigerator.
Yield: 4 servings
submitted by karen/no. CA
Recipe Courtesy of Ming Tsai
EAST MEETS WEST
SHOW #MT1A26
PORK FOR NOW AND TOMORROW
ASIAN BRINED PORK LOIN WITH GINGERED YAMS AND
FIVE SPICE APPLES
1/2 tablespoon szechwan peppercorns
1 tablespoon black peppercorns
2 star anise
32 ounces water (2 cups)
1/3 cup kosher salt
1/3 cup sugar
1 tablespoon dark soy sauce
4 large slices ginger
2 bay leaves
1 pork loin, cleaned (about 3 to 4 pounds)
Black pepper to taste
Garnish: 1/4 cup chive batons
2 tablespoons chile oil
Toast both peppercorns and anise until
fragrant in a saute pan. Mix everything
together and taste. The liquid should be
tasty, but not overly salty. Place pork in
brine overnight. After brining, thoroughly
rinse pork in cold water. Season the pork
with black pepper and saute in well oiled
pan. Color both sides then place in a 375
degree oven for 15 to 20 minutes. The
middle of the pork should get hot. Note: even
when fully cooked, the meat will remain pink
because of the brining process.
Let loin rest for 10 minutes then slice.
Place pork around a mound of yams. Garnish
with apples, chive batons and chile oil.
Optional garnish for the adventuresome would
be fried yam chips.
GINGERED YAMS
1 1/2 cups heavy cream
2 tablespoons minced ginger
4 medium sized yams, peeled and quartered
6 garlic cloves, peeled
2 to 4 ounces of butter
Salt and black pepper to taste
Place cream and ginger in saucepan and on low
heat, reduce the cream to 1 cup. In another
saucepan, place yams and
garlic and completely cover with cold water.
Place on stove at medium heat and slowly
boil. Cook about 20 to 30 minutes or
until yams can be pierced with a paring knife
then easily fall off of the knife. Strain
well and place in food processor. Puree
and add cream, butter, salt and pepper. Check
for seasoning. Keep warm for serving.
FIVE SPICE APPLES
Canola oil to cook
1 small diced red onion
1/2 tablespoon five spice powder
1 tablespoon brown sugar
2 Granny Smith apples, peeled and diced
8 ounces apple juice
1 tablespoon butter (optional)
Salt and black pepper to taste
In a saute pan, coat with oil and caramelize
onions. Add five spice, sugar and apples.
Deglaze with juice and season. Let
mixture cook and reduce by 50 percent. The
apples should remain intact and have some
liquid left. Stir in the butter. Check
for seasoning. Do not overcook apples to
mash. This can be done in advance and
reheated for plating.
CHILE OIL
1/2 cup ground red chile (ancho, chimayo or
pasilla)
1/2 tablespoon ground cumin
3 cups canola oil
1 teaspoon salt
Heat chile and cumin in a saute pan until
barely smoking. Whisk in oil. Transfer to a
tall, glass jar and let stand overnight. Oil
will separate. Will keep for 3 months in the
refrigerator.
Yield: 4 servings
REC
ork Chops Smothered with Fennel and Garlic
Pork Chops Smothered with Fennel and Garlic
From Around the Southern Table, by Sarah Belk
submitted by Cyndi
4 **** - You have GOT to try this one! I made it for dinner Saturday night, and I thought my husband was going to lick the platter and the roasting pan! This combination is unbelievably wonderful!
cindi was right. it's excellent
RvB>
Pork Chops Smothered with Fennel and Garlic
2 tsp. vegetable oil
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered, cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to
taste
Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.
Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed
near the bone.
Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.
ork Chops Smothered with Fennel and GarlicPork Chops Smothered with Fennel and Garlic
From Around the Southern Table, by Sarah Belk
submitted by Cyndi
4 **** - You have GOT to try this one! I made it for dinner Saturday night, and I thought my husband was going to lick the platter and the roasting pan! This combination is unbelievably wonderful!
cindi was right. it's excellent
RvB>
Pork Chops Smothered with Fennel and Garlic
2 tsp. vegetable oil
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered, cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to
taste
Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.
Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.
Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed
near the bone.
Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.
melissa-dallas
Well-known member
Rec: I like to brown a two pound or so chunk in my electric skillet, add thick slices of potatoes
and onions, sprinkle liberally with Penzey's Bavarian seasoning, salt, pepper, add just a little water and simmer until tender.
and onions, sprinkle liberally with Penzey's Bavarian seasoning, salt, pepper, add just a little water and simmer until tender.
I just made these smothered chops in the crockpot---made up recipe, but good and easy.
Serve with plain white rice or mashed potatoes.
Angie's Island Smothered Chops
1-1.5 lb pork chops
1 large onion
1/2 cup crushed pineapple, with juice
1/2 cup BBQ sauce
1/4 cup ketchup
1 T worcestshire sauce
salt,pepper,red pepper flakes,garlic powder
1 green pepper, cubed
Saute onion in 2T oil. Move aside and add the pork chops and brown on one side. Season with sprinkling of salt,pepper,red pepper,garlic powder. Put chops and onions in crock pot. combine BBQ sauce, ketchup,and Worc. sauce and pour into pan to de-glaze, then pour over chops in crockpot. Add green pepper. Cook on low for 8 hours or more, or high for 4 hours.
Note: be careful with the red pepper flakes. It can get too spicy. Just a few shakes is what I used. I made this the day before, then let it chill overnight and then I scraped the fat off of the top and re-heated it. It was very tender and tasty and economical.
Serve with plain white rice or mashed potatoes.
Angie's Island Smothered Chops
1-1.5 lb pork chops
1 large onion
1/2 cup crushed pineapple, with juice
1/2 cup BBQ sauce
1/4 cup ketchup
1 T worcestshire sauce
salt,pepper,red pepper flakes,garlic powder
1 green pepper, cubed
Saute onion in 2T oil. Move aside and add the pork chops and brown on one side. Season with sprinkling of salt,pepper,red pepper,garlic powder. Put chops and onions in crock pot. combine BBQ sauce, ketchup,and Worc. sauce and pour into pan to de-glaze, then pour over chops in crockpot. Add green pepper. Cook on low for 8 hours or more, or high for 4 hours.
Note: be careful with the red pepper flakes. It can get too spicy. Just a few shakes is what I used. I made this the day before, then let it chill overnight and then I scraped the fat off of the top and re-heated it. It was very tender and tasty and economical.
Olga's Mom's Smothered Pork Chops
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37613
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37613
Here's one for the crockpot REC:Thai-Style Pork Stew
Thai-Style Pork Stew
from Cooking Light, September 1999
“Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.”
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x ¼”) julienne-cut red bell pepper
¼ cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
¼ cup creamy peanut butter
Remaining Ingredients:
6 cups hot cooked basmati rice
½ cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=354826
Thai-Style Pork Stew
from Cooking Light, September 1999
“Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.”
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x ¼”) julienne-cut red bell pepper
¼ cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
¼ cup creamy peanut butter
Remaining Ingredients:
6 cups hot cooked basmati rice
½ cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=354826
When I get loin at that price....
which I can do on a fairly regular basis from my regular market, I have them cut me a bunch of 1" chops, then cut the remainder into pieces for roasting, or whatever.
One of my favorite "whatevers" is Charlie's Mustard BBQ Pulled Pork.
If the recipe isn't in the T&T files, it should be, and I can put it there.
which I can do on a fairly regular basis from my regular market, I have them cut me a bunch of 1" chops, then cut the remainder into pieces for roasting, or whatever.
One of my favorite "whatevers" is Charlie's Mustard BBQ Pulled Pork.
If the recipe isn't in the T&T files, it should be, and I can put it there.
susankentfieldca
Well-known member
Barbecue Pork roast
This freezes well. And it was so moist, I didn't even use the bbq sauce.
I only did a 2 lb, because I wanted to save the other 2 lbs to try a recipe Heather SF sent me. I'll post that next.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33851,00.html
This freezes well. And it was so moist, I didn't even use the bbq sauce.
I only did a 2 lb, because I wanted to save the other 2 lbs to try a recipe Heather SF sent me. I'll post that next.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33851,00.html
susankentfieldca
Well-known member
Giada's Pancetta Wrapped Pork Roast
If you want to keep the $$ down, you could use bacon instead of the pancetta.
Heather said the leftovers made great sandwiches.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31162,00.html
If you want to keep the $$ down, you could use bacon instead of the pancetta.
Heather said the leftovers made great sandwiches.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31162,00.html
REC: Braised Pork, Potatoes and Beans in White Wine Sauce
This is in the current issue of Canadian Living...I think pork loin would work just fine, in place of the butt.
Braised Pork, Potatoes and Beans in White Wine Sauce
from Canadian Living – February 2008
2 T vegetable oil
3 lb boneless pork shoulder butt, trimmed & cut into 1½” cubes
1 T butter or vegetable oil
2 onions, chopped
2 stalks celery, chopped
¼ c all purpose flour
½ tsp salt
½ tsp white pepper
¼ tsp ground nutmeg
1 c sodium reduced chicken stock
1 c dry white wine
1¼ lb baby potatoes, halved (~5 c)
2 c frozen lima beans, thawed (or peas)
1/3 c whipping cream
1 T fresh dill, chopped
In Dutch oven, heat oil over high heat; brown pork, in batches. With slotted spoon, transfer to bowl. Add butter to pan; fry onions and celery over medium heat until softened, about 6 minutes.
Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes. Stir in stock and wine; bring to boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes.
Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender.
Stir in lima beans, cream and dill; simmer until beans are tender, about, 7 minutes.
Makes about 8 servings.
Notes: If you don’t want to use wine, use 1 cup sodium-reduced chicken stock and 2 teaspoons lemon juice. If baby potatoes are unavailable, use new or waxy potatoes, cut into 2” cubes. Peel potatoes, if you prefer.
This is in the current issue of Canadian Living...I think pork loin would work just fine, in place of the butt.
Braised Pork, Potatoes and Beans in White Wine Sauce
from Canadian Living – February 2008
2 T vegetable oil
3 lb boneless pork shoulder butt, trimmed & cut into 1½” cubes
1 T butter or vegetable oil
2 onions, chopped
2 stalks celery, chopped
¼ c all purpose flour
½ tsp salt
½ tsp white pepper
¼ tsp ground nutmeg
1 c sodium reduced chicken stock
1 c dry white wine
1¼ lb baby potatoes, halved (~5 c)
2 c frozen lima beans, thawed (or peas)
1/3 c whipping cream
1 T fresh dill, chopped
In Dutch oven, heat oil over high heat; brown pork, in batches. With slotted spoon, transfer to bowl. Add butter to pan; fry onions and celery over medium heat until softened, about 6 minutes.
Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes. Stir in stock and wine; bring to boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes.
Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender.
Stir in lima beans, cream and dill; simmer until beans are tender, about, 7 minutes.
Makes about 8 servings.
Notes: If you don’t want to use wine, use 1 cup sodium-reduced chicken stock and 2 teaspoons lemon juice. If baby potatoes are unavailable, use new or waxy potatoes, cut into 2” cubes. Peel potatoes, if you prefer.