One of my staff gave me a whole pork loin from his buddy’s farm. I haven’t weighed it but it’s a big one. Seeking recommendations for what I should do with it — since it’s just my wife and me eating (plus maybe our neighbors), I don’t know that it makes sense to cook it whole. Should I break it down and get a few meals out of it? If so, what cuts?
I have a PBC, a Weber kettle with a SnS, a Weber genesis, and an Anova sous vide at my disposal.
You could cut it into decently thick chops for portioning out over time. SV them and sear. Or slow on the kettle to 140 or so, then sear. Or many other variations on the same thing. Main thing is not to let the IT get too high before you sear, so they stay moist. It's not a piece of meat with much intramuscular fat.
Lots of options! I would cut it into 2†boneless chops and grill them up. Season as you wish or SV if you want, but do not over cook!!! Loin is a lean cut so prone to dry if over cooked. Wrapped in bacon is always good! Enjoy!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I agree with the above, a pork loin is a very useful cut of meat! I usually end up going half thick (1.5-2") chops and half loin roast. I always like the chops better because of more Maillard....but the roasts are sure juicy. I wet brine all my loins & chops, then indirectly cook on the hot side (325ish) up to 145 ...mmmmm juicy .
roll fillet it, stuff it with pepper jack, boudan, and crawfish tails. Roll it back up, and season with Cajun seasoning. Then wrap with bacon and smoke. Pull 10 degrees before done and roll it around on a hot grill to crisp the bacon. Any left over slice thick and make sammiches out of it with a crusty French bread!
Steve Raichlen has a great recipe for a bacon wrapped bourbon with mustard sauce pork loin that I’ve made on several occasions. It is fantastic!
Now I’m thinking I need to fire one up. I cannot figure out how to post the link but a simple google search you’ll find it if interested.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Thanks, everybody. I wound up doing all chops, as cooking a loin roast wasn’t going to be viable at the time. Did the first batch sous vide (ok but not great — not sure if I didn’t give them long enough) and the second batch just in cast iron skillet (which actually worked out better).
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