SOW Pork Loin and Mykonos Lemon Potatoes

[squirtthecat]

Had a few of these laying around...   



Add 1/3rd of a bottle of this. (stock photo)




Soak for most of the day.




Onto the Traeger at 250°.




Earlier...    Started some of Pammy's Lemony Greek Taters.   




I think I overcrowded the pan.




Here we go, into the 350° MAK.




2.5+ hours later.




Pork is ready.




Crappy cell phone plated shot.




Potatoes are really good, but I need to work on them a bit.   Perhaps just a single layer next time so they cook evenly? 

The SOW soaked pork loin rocked.

[ACW3]

I have some of the SOW sauce.  You are right.  It ROCKS!!!

I am going to have to try that potato recipe.  It looks interesting.  I can almost taste the lemons.

Art

[Pam Gould]

Squirt..sorry..I forgot to tell you to completely cover the potatoes with chicken broth and oil. Under the foil you can cover with plastic wrap first, that keeps the moisture in, then foil. Was the flavor ok for you? I go to Mykonos just for the potatoes and the cute Greek guy. I have also cut the potatoes in 8ths too and zest the lemons also. You can nuke them some before cooking Greek style. That would cut down on cooking time, and they do take time, but so worth it. They look real good and the pork looks real juicy. Pour any left over juice on pork too after basting the potatoes for the last time.  Pam ★*˚°。°

[squirtthecat]

Thanks Pam.  I was trying to figure out how this is supposed to be assembled.   It had a great flavor, definitely Mediterranean..
Next time I'll do a single layer of spuds so they all go in the EVOO/Chicken Broth hot tub. 

What is the target consistency?   I need to find a 'plated' picture of these things..


Didya notice the Meyer Lemons?   I stumbled across them at the store...   Pricey little suckers, but amazing flavor.

[smoker pete]

Nice job Pat

[Pam Gould]

Thanks Pam.  I was trying to figure out how this is supposed to be assembled.   It had a great flavor, definitely Mediterranean..
Next time I'll do a single layer of spuds so they all go in the EVOO/Chicken Broth hot tub. 

What is the target consistency?   I need to find a 'plated' picture of these things..


Didya notice the Meyer Lemons?   I stumbled across them at the store...   Pricey little suckers, but amazing flavor.

Squirt..they are suppose to be tender and done..so nuking before really makes sense..I did notice the Meyer lemons..ours finally showed up here a few days ago, and don't they taste good. I have done several layers but I did them in a glass 9x13 Pyrex pan. The glass conducts heat differently and better than the flimsy aluminum pans. Personal opinion tho. They can survive the grill too. I just keep adding broth to cover and don't forget the olive oil. They cook and it reduces the broth and increases the flavors. I like that. Yor picture looked just like the Greek potatoes in the restaurant, so your right on there. Mykonos just serves them on a seperate lil round plate. Enjoy. Pam ★*˚°。°

[squirtthecat]

Thanks Pam!    I'll try them again for sure. (smaller batch - that pan was HEAVY)

[Pam Gould]

Heavy for a young'un like you?  Pish..LOL  Pam ★*˚°。°

[squirtthecat]

Heavy for carting around a cheap foil pan on the ice!   

I'll do it inside next time.

[Pam Gould]

Heavy for carting around a cheap foil pan on the ice!   

I'll do it inside next time.

First..don't hurt yourself...steam table pans work great for this too.  Mykonos uses the deep steam table pans. But use what you have and enjoy.  Pam ★*˚°。°

[squirtthecat]

Will do!

The flavors were there...  I just need to work on the execution.

[smokeasaurus]

Nice looking meal even with a so-called crappy cell phone picture   Looked just fine!!