This is topic Pork Roast in forum Books, Films, Food and Culture at Hatrack River Forum.


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Posted by Synesthesia (Member # 4774) on :
 
How can I cook a pork loin without it turning out dry and tough and unappetizing?
In a spartan manner...
 
Posted by T_Smith (Member # 3734) on :
 
BBQ Sauce. Lots and lots of BBQ sauce.
 
Posted by Brinestone (Member # 5755) on :
 
I would suggest cooking it with vegetables and a little bit of water in a pan that isn't too big for it. I find that roasts generally do better at lower temperatures for longer periods of time. Then again, I've never actually done a pork roast. I guess I'm not much of a pork person.
 
Posted by pooka (Member # 5003) on :
 
Someone had a pork roast thread not long ago. Did you try searching? I don't mean that in a rude way, I wouldn't honestly expect there to be one if I hadn't seen it.
 
Posted by UofUlawguy (Member # 5492) on :
 
I always do mine in a slow cooker, rubbed with about six different herbs. It takes a few hours, but it's not dry.
 
Posted by Synesthesia (Member # 4774) on :
 
maybe if I tried it on about 300 or 250 for about 3 or 4 hours... with potatoes and onions... and a bit of oil... That might just work.
 
Posted by Dagonee (Member # 5818) on :
 
I second the slow cooker idea. I also reccomend Busha Brown's Jerk Seasoning.

Mmmmm!

Dagonee
 
Posted by saxon75 (Member # 4589) on :
 
Wrapping in bacon might work out ok.

I usually just rub it with olive oil, salt, pepper and rosemary and put it in the oven for about an hour at about 400.
 
Posted by Synesthesia (Member # 4774) on :
 
Slow cooker? Is that a special product?
 
Posted by UofUlawguy (Member # 5492) on :
 
Say, is it insensitive to be talking about this in a forum where we have some pretty devout Jewish members? Just occurred to me.
 
Posted by Zalmoxis (Member # 2327) on :
 
You know, there are very few things that aren't made better by being wrapped in bacon.
 
Posted by LockeTreaty (Member # 5627) on :
 
Being the opposite of a vegeterian I must speak up fro the pork. For the love of humanity don't taint the delicious taste of pig with weeds.

And seeing how war heros can usually infuence public opinion I only have to bring in Gollum, who was the real hero. He not only was the one who made the ring be destroyed but he also had the good sense not to eat those nasty taters and herbs. (Insert smug graemlin)

[Big Grin]
 
Posted by Elizabeth (Member # 5218) on :
 
I use my Ron Popeil Barbecue and Rotisserie Oven, and it comes out better than I have ever had it.

In lieu of that, try rubbing the roast with spices or a dry rub from a jar, then sear it a=on all sides in hot oil. A cast iron skillet is best, because you can pop the skillet right in the oven.

Liz
 
Posted by Raia (Member # 4700) on :
 
As well as what everyone said, before you put it on the fire, briefly dip both sides in flour... that keeps the succulence in. Just so it's powdered.

A friend of ours, who makes her living as a chef, showed me that trick with beef once when she made a pot roast. It tasted amazing. Just a suggestion. [Smile]
 
Posted by beverly (Member # 6246) on :
 
Syn: I call my slow-cooker a crock pot. It is a marvelous thing because you can cook meat all day at a nice low temp and it turns out sooooo moist and tender.

*drools*
 
Posted by Synesthesia (Member # 4774) on :
 
dang. I have no crock pot...
Do I have to have a rack to roast it? I can't afford one
 
Posted by T_Smith (Member # 3734) on :
 
Racks aren't neccesary, I don't think.
 
Posted by beverly (Member # 6246) on :
 
I'll bet if you wrapped it in tin foil and baked it for a long time at a low temp you could get a similar effect to a crock pot. It might not be ready for dinner tonight though.

*realizes I don't know what your dinner-time is*
 
Posted by Synesthesia (Member # 4774) on :
 
pretty much anything between 7-12 o clock
 
Posted by rivka (Member # 4859) on :
 
*eyes UofU oddly*

*decides he must be " [Wink] j/k" ing*
 
Posted by LadyDove (Member # 3000) on :
 
bev- I love the slow cooker too!

My ethnic background is German, and this is my favorite pork roast recipe:

3 lbs Pork Roast sprinkled on all sides with salt and pepper

1 lb fresh sauerkraut

2 apples peeled, cored and thinly sliced

1 cup water

1 cup apple cider

2 tsp carroway seeds

Mix together sauerkraut, half of the apple slices, 1 tsp carroway seeds and put into crock pot.

Add pork roast, water and apple cider. Sprinkle the rest of the apple slices and carroway seeds over the roast. Cook until the roast is fork tender.
*****************************************

If you make the recipe without the sauerkraut, omit the carroway seeds as well.
 
Posted by ludosti (Member # 1772) on :
 
I would highly recommend owning a slow cooker. There are many different brands and styles and you can usually find a good size one for quite cheap (I think I got my 6 qt. Rival Crockpot for $20 or $30).
 
Posted by Annie (Member # 295) on :
 
Annie's no-fail magical pork roast hints:
This is no-fail and always tasty. When your mormon roommates aren't looking, pour some wine in with the roast. (the alcohol cooks out, but some people have a problem with watching you pour the wine [Razz] )
 
Posted by rivka (Member # 4859) on :
 
Slow cookers are wonderful, wonderful inventions! I have several, and the ones with crockery inserts (Crockpots and similar) are better overall, IMO. OTOH, there are ones that have a non-crockery pot that is usable as a regular oven pan as well, which can be useful. (I have one from Rival, IIRC.)
 
Posted by Annie (Member # 295) on :
 
P.S. my method requires no equipment more advanced than a pot.
 
Posted by Dagonee (Member # 5818) on :
 
Slow cookers can save money on food, as well, because you can get a much cheaper piece of meat and have it come out tasting yummy!

Dagonee
 
Posted by jexx (Member # 3450) on :
 
If you don't have a rack, you can use ribs of celery underneath the roast to keep it out of the liquid.

Also, lightly tenting foil over the top keeps the moisture in.

And sear the roast first in a skillet.

I'm getting lots of good tips in this thread--yay! Hooray for Hatrack Cookery!
 
Posted by Paul Goldner (Member # 1910) on :
 
For cooking pork roasts, well, the tips offered are pretty damn good. I didn't see the rack suggestion so...

if you cook any roast as an oven roast, underneath the roast, put a pan of water. The steam rising up from the water will keep the roast moist.
 
Posted by knightswhosayni! (Member # 4096) on :
 
::adds recipe to hatrack recipe list::

Ni!
 
Posted by Trogdor the Burninator (Member # 4894) on :
 
EAT IT RAW! WHILE THE PIG IS STILL ALIVE.

YUM.
 
Posted by fallow (Member # 6268) on :
 
*squeals*

slow cooked with heavy garlic sauce.

*drools*
 
Posted by fallow (Member # 6268) on :
 
oo! oo!

and grilled onions. can't forget that.
 
Posted by LadyDove (Member # 3000) on :
 
flish-
Have you been to Versaille's at Motor and Venice in Culver City?

They have THE BEST garlic roast chicken and pork anyplace ever.

I drive 45 minutes just to eat there and I'm not even a foody!
 
Posted by TheRatedR (Member # 5190) on :
 
sear it on all sides in a pan on the stove to seal in the juices. Then roast it in the oven until it reaches about 155 degrees.
 
Posted by Sopwith (Member # 4640) on :
 
Synth, for pork roasts I've always had my best luck using a pressure cooker.

Just sear it on all sides first, drop it in along with the vegetables, a little salt and pepper and either a few dollops of Hoisin sauce or about half of a rootbeer (try it... ).

Seal it up, cook it for about 16-18 minutes, let it cool and voila`! Incredibly tender, juicy and fully cooked, plus the pressure actually forces the flavorings into the meat.

Three hundred year old technology that works like a charm. I love pressure cookers.
 
Posted by fallow (Member # 6268) on :
 
Ladydove,

yup, that's what made me drool. that roasted pork is to die for. rich though. i've never been capable of making it through the roast pork/chicken, onions, and fried plantains. never mind the rice and black beans. just took my folks there this past weekend. mom wanted to try the stuffed yucca. made matters worse.

mike/flish/fallow
 
Posted by Synesthesia (Member # 4774) on :
 
I made it like Annie suggested. It turned out rather good.
I'm going to save all of these suggestions for future reference or the next time pork loin goes on sale.
 
Posted by Dan_raven (Member # 3383) on :
 
My mother had a wonderful "Jezebel" sauce that went great with Pork Roast. It was a mixture of 8oz Apple Preserves, 8oz Pinapple Preserves, and 2-4oz of Horse Radish (depening on your prefrence for tangy). There may have been a few other spices, but I don't remember them now.

Stir and chill.
 
Posted by Sopwith (Member # 4640) on :
 
Mmmm, Jezebel sauce, that is a treat!
 


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