Need ideas for pork loin, please!

[ThisIsTheDay]

I need to cook it today. It's huge and could easily make two meals. I have a couple of great recipes, but both involve slicing it and frying it over the stove, something I'd really like to avoid due to the heat and time involved.  I also want something relatively healthy. I know that generally I shouldn't substitute pork loin for pork roast, so that leaves out a bunch of ideas--but do you think I could?

 

What would YOU do with this pork loin that wouldn't involve a long time cooking it over the stove and would be reasonably healthy?

 

Thanks!

[SemiSweet]

Do you have an instant pot? This is one of my new favorites and I use pork loin for it.

 

http://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/

[Farrar]

If you're not going to slice it, then I would usually roast it. The problem is that then your oven is on for a longish time. If you're trying to avoid the heat of cooking, then I'm not sure you've accomplished anything in terms of your goal.

 

I've done them in the crockpot before. I had a recipe that did it with apples and dried cranberries that was good. If you just look up pork tenderloin crock pot, you'll see lots of potential options.

[Lady Marmalade]

Do you have a grill?

 

I would slice it, marinate it for several hours and then grill the slices.   You could also cube it up for kabobs.

 

My DH has cooked pork loin whole on the grill/fire before.  Season heavily and cook it indirect for an hour to an hour and half.  Check the temperature- take it off the fire at when a thermometer registers at 145ºF and cover with foil for ten minutes before slicing.  The pork will carry over cook when you take it off and stay nice and tender.  Pork loin is easy to turn into shoe leather by overcooking, so you want to be careful if you cook it whole. 

[bolt.]

I usually roast pork loin from frozen at 225 for 3 to 5 hours, depending on size. I've also done them unfrozen, just using a thermometer probe 'until done'.

 

I season it with garlic salt, onion powder and poultry seasoning, and just let it do its thing. Not exactly a recipe, but incredibly nice meat that tastes like meat.

 

Careful not to go over temperature.

Edited July 31, 2016 by bolt.

[PeterPan]

Do you have an instant pot? This is one of my new favorites and I use pork loin for it.

 

http://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/

 

Oh my, if my man knew an instant pot would get him pork more often, he'd be wanting one!   :thumbup:

[PeterPan]

You can slice, marinate, and grill.  Lately I've been keen on the olive oil and herb salad dressing from Krogers.  It's cheap ($1.50?) and GOOD for marinade!  Or you can just rub with olive oil and s&p.

 

If we're not grilling, I cook it down in a crock pot with bbq sauce, but I'm lazy like that.  I like the instant pot idea.  I'll bet that would get it tender without turning it grainy like a crockpot can.  I hate tough meat.  

[alisoncooks]

I always use my crock pot with pork loins/roast. I have a few different go to recipes: balsamic pork with apples and sweet potatoes, eastern NC bbq, pulled pork with spices, etc. I often use loin when recipe calls for roast.

[trulycrabby]

I have used bourbon, maple syrup, and Montreal steak seasoning with pork loin in the crock pot. Easy and delicious.

[TrixieB]

Another vote for the crock pot. 

 

I like this recipe.  It's very easy and tasty.  I use only one clove of garlic.

Edited July 31, 2016 by TrixieB

[ThisIsTheDay]

All right, THANK YOU for your suggestions! I opted for the crockpot, and I just used the loin as I would pork shoulder. I have a favorite recipe with a chile pepper/cinnamon sauce that it's cooking in, and I'll just shred it for tacos/salad/quesadillas when it's done.  I'll have plenty to freeze, too, which will come in handy.

 

I truly appreciate all of the suggestions. :)

[KungFuPanda]

I'm late to the party, but in the future you can try the 7-6-5 grilling method. 7 min on the first side, 6 on the next, then 5 on the last. Check done ness with a thermometer and use a newer temperature chart. They've lowered the acceptable temp. For pork recently because it's so lean now. I grilled my last tenderloin this way and it was perfect.

 

I never would have guessed that a pork tenderloin could hold it's moisture or shred when cooked in a crockpot. I was always to chicken to try.

[ThisIsTheDay]

I'm late to the party, but in the future you can try the 7-6-5 grilling method. 7 min on the first side, 6 on the next, then 5 on the last. Check done ness with a thermometer and use a newer temperature chart. They've lowered the acceptable temp. For pork recently because it's so lean now. I grilled my last tenderloin this way and it was perfect.

 

I never would have guessed that a pork tenderloin could hold it's moisture or shred when cooked in a crockpot. I was always to chicken to try.

 

I have a wonderful recipe for pork loin that cooks in the oven at a very high temp for 20 mins. or so (based on weight) and then is left in the CLOSED oven, turned off, for an hour. I've cooked prime rib like that for years, and it works really well with this too. Actually, the original recipe was written for pork tenderloin.

 

I was a bit concerned that the pork loin would be dry. It was completely shreddable, super tender. Like any other meat I shred, I added some of the cooking juice to the shredded meat. As I was reading your post, I realized that it's like comparing chicken thighs and chicken breasts, cooked in the crockpot and shredded. I prefer thighs, but breasts work well. Pork shoulder or butt and pork loin are like that too, with the shoulder being more desireable but the loin coming out just fine. It was a big pork loin too, over 5 lbs.