PORK LOIN... what are some ways to cook this type of cut tender and juicy?

I made a Stuffed Pork Loin last night and it was the "Bomb! "... it wasn't too dry... but I would love to have it a little more tender next time... it was sooooo gooood!... I washed it and browned it and seasoned it with spices and herbs... cut a hole in the center and stuffed it with chopped garlic, onions, bells, seasoned dressing, mushrooms and olives... I wrapped it in aluminum foil and let it bake.... it was served with gravy, mixed veggie medley and macaroni/cheese and sour dough garlic bread....for desert... I made a decadent carrot cake...for my next meal I could use some helpful hints on how to make this much more tender...does anyone have a favorite recipe and tenderizing tips to share?thanks... MOO! ;-D Asked by CALIDEE_MOO!

41 months ago Similar questions: PORK LOIN ways cook type cut tender juicy Food & Drink > Cooking.

Similar questions: PORK LOIN ways cook type cut tender juicy.

Pork tenderloin bake pork tenderloin bake 1 tbsp onion, grates 1 clove garlic, crushed 1 tbsp wine vinegar 1/4 tsp cayenne pepper 1/2 tsp sugar 1/2 cup soy sauce 2 pork tenderloins 2 to 4 slices of bacon take silver skin off tenderloins, wrap in bacon. Put all remaining ingredients in a cassarole dish and mix slightly. Place the tenderloins in the mix and marinate for 2 hours or longer, flipping them over at least once.(i do mine overnight) bake uncovered at 300 degrees for 2 hours.

From a cookbook locally published in 1990, this is my FAVORITE pork recipe ever. My mother serves it with brown rice with mushrooms and veggies and either rolls or biscuits. Its easy and, while it takes a while, most of it can be made while doing other things.

I can't do the same thing because I don't have a big enough dish, nor space to store one, for the brown rice. Here's that recipe as well. Not super healthy, but GOOD!

Brown rice with mushrooms 1 stick margaring 1 cup uncooked rice 1 can creamy onion soup (or french onion soup) 1 can consomme 1 small can mushrooms melt margarine into casserole dish. Add rice, creamy onion soup, consomme, an mushrooms. Mix well.

Bake for 1 hour uncovered, in a 350 degree oven. Sources: 1990 cream of the crop II cookbook .

This is MY favorite way to cook a prok loin... or a Pork Loin, as SOME call it! Cranberry Glazed Pork Roast 4 LB boneless Pork Loin Roast 2 tsp. Cornstarch 1/4 tsp.

Cinnamon 1/8 tsp. Salt 1/2 tsp. Grated orange peel 2 TB orange juice 2 TB dry sherry 16 oz whole berry cranberry sauce In small saucepan, cook all ingredients over medium heat until thickened.

Set aside. Place roast in shallow pan, roast 45 minutes at 325. Coat with 1/2 -1 cup cranberry glaze.

Return to oven for 30-45 minutes, until inside temperature is 155-160. Let stand 10 minutes, slice & serve with the rest of the glaze. The other thing I love to do with a pork loin is to season it with honey and sage.

Pour it on and rub it in (about 1/4 cup honey, with 1 TB olive oil mixed it, then sprinkly with sage. Roast covered until the last 30 minutes or so. If you cover the roasting pan for most of the cooking, then remove the lid to let it brown in the last half an hour or so, it should be moist and tender.

You might also want to brine the roast for an hour or so before you roast it--submerge it in cold water 1/4 cup of kosher salt. Sources: My family recipe file... NancyE's Recommendations The New Best Recipe: All-New Edition with 1,000 Recipes Amazon List Price: $35.00 Used from: $17.60 Average Customer Rating: 5.0 out of 5 (based on 197 reviews) My favorite cook book because it tells you WHY something works--and what they tried that DIDN'T work.

Sounds delicious Pork loin dries out very easily because it's so low in fat. Good for your diet; bad for your palate. Fat is really what gives things that unctuous mouth feel we call "juicy".

What you really want are some old-fashioned breeds with extra fat, but those are hard to come by. You can fake it with "lardoons", bits of fat pork stuffed into slits cut in the pork. Tasty, but a lot of work.

One thing you can do is brine it. That helps it retain water as it cooks. It doesn't add fat, but it helps protect the meat from contracting and getting tough, much as fat does.In a recipe like this you'd have to brine it before you stuff it.

Personally, I'm not crazy about brining pork; I think it gives it a spongy texture. Too much moisture. Another thing that will help is to cook it less.

The USDA tells you to basically incinerate pork by cooking it to 160. The pig farmers tried to get them to lower it at the same time they lowered it for chicken, but it didn't happen. But cooks will tell you that it's perfectly safe to cook it to 145 rather than 160, and those extra 15 degrees will make a LOT of difference in the finished product.

Unfortunately, that's a bit harder with stuffing. The stuffing keeps the inside cooler longer, subjecting the outside to more cooking. You can try what they recommend for people who insist on stuffing turkeys: nuke the stuffing until it's pretty hot before stuffing.

That way you don't have to heat the stuffing as well as the meat. Be sure to let it rest before carving it. That lets the juices soak back into the meat.

Carve it immediately and all of the juice on the carving board is juice that's not in the meat. Give it a good 10 or 15 minutes, tented with aluminum foil, to let it redistribute the juices..

My favorite is to stuff it with.... Dried apricots and prunes soaked overnight in red wine. Then either roll or slice and stuff the loin before cooking. The wine soaks into the loin, the juice from the loin soaks into the dried fruit...it makes for a yummy blending.

And the fruit adds color an appetizing color too. I like it with French Potato Salad (add steamed chicken for a great main dish at lunch). French Potato Salad 2 lb red creamer potatoes (red works, white doesn't), quartered or cut into eighths if they are large 1 lb green beans, cut into 1" lengths 1/4 c.

Dry white wine Blanche green beans in boiling water until just tender, about two minutes. Strain and set aside in a large bowl. Cook potatoes in well-salted boiling water until knife-tender but not falling apart.

Strain and toss with the green beans and wine, season liberally with salt and pepper. Allow to cool. Vinagirette: 1/4 c.

White wine vinegar or other good, light vinegar 1/4 c. Good extra virgin olive oil 1 Tbsp rustic Dijon mustard 2-3 Tbsp tarragon, finely chopped (1/2 teaspoon dried) pinch sugar salt and pepper Whisk the vinegar, mustard, salt, pepper, sugar and tarragon together until well combined. Add the olive oil in a drizzle, whisking constantly, until fully emulsified.

Add salt or pepper to taste. Pour the dressing over the potatoes/beans and toss to coat, turning gently so as not to damage the potatoes. Let rest for a couple hours in the fridge, or make well ahead.

Serve lightly chilled or at room temperature.

Avvoo_SUCHawitch! Said: 1 forgot to mention, the matinating makes the meat stay moist. This user has been banned from Askville.

Avvoo_SUCHawitch! Said: 1 forgot to mention, the matinating makes the meat stay moist.

Forgot to mention, the matinating makes the meat stay moist.

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" "What are some simple, yet overlooked, ways to cut out the fat when cooking meals?" "I want to do a pork chop casserole but I don't know if I have to cook them first.

I have a frozen pork loin roast center cut whole Boneless 3.01lbs. Sell by date Oct.1,09 Is it still safe to cook?

I got a cooking lesson from a fireman on how to treat/cook pork, It was intense!

Boneless Pork loin is at at an all time low, locally. Do you have great recipes or tips for cooking?

I want to do a pork chop casserole but I don't know if I have to cook them first.

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