Oak Knoll Mom Posted December 24, 2009 Share Posted December 24, 2009 My husband bought a pork loin already in a string casing. Do I leave it on, or do I take it off? Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted December 24, 2009 Share Posted December 24, 2009 Then you cut it off before carving the meat when it's finished cooking. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted December 24, 2009 Share Posted December 24, 2009 leave it on. You then cut it off after it is cooked. I would assume that it is in a casing because it is actually in a couple of parts that are stuck together. (It's not a pig head but I know my pork!) Quote Link to comment Share on other sites More sharing options...
Pongo Posted December 24, 2009 Share Posted December 24, 2009 Leave it on, put your rub on it, cook then glaze about 20 minutes before you take it out, you'll have that checkerboard crusted brown look. BTW, before you put the rub on, rub the whole thing in olive oil, underneath the string so it doesn't rip off your beautiful crust:001_smile: Quote Link to comment Share on other sites More sharing options...
Kimm in WA Posted December 24, 2009 Share Posted December 24, 2009 My favorite "rub" is a couple tsp. each of crushed garlic and rosemary. Easy, and company always raves about it. Kimm Quote Link to comment Share on other sites More sharing options...
Oak Knoll Mom Posted December 25, 2009 Author Share Posted December 25, 2009 Thanks, ladies! It turned our wonderfully! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted December 25, 2009 Share Posted December 25, 2009 Great! Quote Link to comment Share on other sites More sharing options...
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