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Author Topic: Bone in Pork Loin  (Read 1697 times)

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Offline Pappymn

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Bone in Pork Loin
« Reply #-1 on: April 21, 2013, 07:02:17 PM »
Got my chores done. Time to cook.




I wasn't even going to post this one as my expectations for it turning out tasty were low. This cut of meat has been a challenge to me before.

But this turned out excellent.

Brined for 24 hours. I really believe this is critical.

Dusted with granulated garlic, onion, and turbinado sugar

Smoked for one hour on the Mak. Then bumped to 350 degrees until IT hit 145. Rest for 20 minutes and slice.

Served with buttermilk potato gratin.

This was really good and moist.

Thanks for looking.



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Pappy

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Offline drholly

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Re: Bone in Pork Loin
« on: April 21, 2013, 07:05:34 PM »
Pappy

That looks great. I'll try the longer brine next time with the sugar. Do you have a special recipe for the taters?

BTW can you come do my lawn too??? With the rain today, we have a little less snow...  ;)

David
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Offline Rummm

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Re: Bone in Pork Loin
« Reply #1 on: April 21, 2013, 07:07:49 PM »
Looks good  :P
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Offline Pappymn

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Bone in Pork Loin
« Reply #2 on: April 21, 2013, 07:19:34 PM »
Quote from: drholly on April 21, 2013, 07:05:34 PM
Pappy

That looks great. I'll try the longer brine next time with the sugar. Do you have a special recipe for the taters?

BTW can you come do my lawn too??? With the rain today, we have a little less snow...  ;)

David

These were clean out the fridge taters. Sliced russets and onions on a V slicer. Did the layering thing. Potatoes, onions, potatoes....repeat. Filled up the 13x9 dish 3/4 full with warm buttermilk. Topped with a little cheese and Panko crumbs. Baked at 375 degrees for 90 minutes.

May have been a few butter pats on the top too ;)
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Pappy

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Offline drholly

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Re: Bone in Pork Loin
« Reply #3 on: April 21, 2013, 07:23:48 PM »
Pappy

That sounds excellent - love clean out the fridge sides...  ;) And a few pats of butter never hurt...  ;)

Thanks,

David
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Offline smokeasaurus

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Re: Bone in Pork Loin
« Reply #4 on: April 21, 2013, 07:29:17 PM »
Did anyone read my post where I might have indirectly mentions somehow accidentally by mistake that this was our second day in the 90's..... :D ;D :D ;D

Well, it is gonna cool down to 79 tomorrow...... :)

That Pork Loin and taters look great Pappy...I will trade you some California Sunshine for a plate of that!!
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Offline sparky

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Re: Bone in Pork Loin
« Reply #5 on: April 21, 2013, 09:01:58 PM »
yummy!!!!!   :P :P :P
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Offline Scott6049

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Bone in Pork Loin
« Reply #6 on: April 21, 2013, 09:05:32 PM »
Looks great pappy
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Offline Keymaster

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Re: Bone in Pork Loin
« Reply #7 on: April 21, 2013, 09:05:49 PM »
Spectacular!!
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Offline drholly

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Re: Bone in Pork Loin
« Reply #8 on: April 21, 2013, 09:16:52 PM »
Quote from: smokeasaurus on April 21, 2013, 07:29:17 PM
Did anyone read my post where I might have indirectly mentions somehow accidentally by mistake that this was our second day in the 90's..... :D ;D :D ;D

Yes, trying to ignore it...  :'(...  ;) ;D

David
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Offline muebe

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Re: Bone in Pork Loin
« Reply #9 on: April 21, 2013, 09:27:50 PM »
I heard that snow will dull the mower blade ;)

Pappy as Dee would say "You dun guud!!"

I think the key to a juicy loin besides the overnight brine is the higher temp 350F and pulling it at 145F IT.

Also stuffing or giving the loin a bacon blanket will assist with the moisture content ;)
« Last Edit: April 21, 2013, 09:46:19 PM by muebe »
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Offline Pappymn

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Bone in Pork Loin
« Reply #10 on: April 21, 2013, 09:44:08 PM »
Quote from: muebe on April 21, 2013, 09:27:50 PM
I heard that's now will dull the mower blade ;)

Pappy as Dee would say "You dun guud!!"

I think the key to a juicy loin besides the overnight brine is the higher temp 350F and pulling it at 145F IT.

Also stuffing or giving the loin a bacon blanket will assist with the moisture content ;)

Stuffing scares me.......bacon will work though. Saw a recipe that said to brine for 5 days. That just seemed crazy.
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Pappy

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Offline Wing Commander

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Re: Bone in Pork Loin
« Reply #11 on: April 22, 2013, 04:47:13 AM »
That plate looks good, Pappy.
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Offline sliding_billy

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Re: Bone in Pork Loin
« Reply #12 on: April 22, 2013, 05:45:45 AM »
Fine looking plate.
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Offline Old Hickory

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Re: Bone in Pork Loin
« Reply #13 on: April 22, 2013, 05:58:24 PM »
Loin and taters,,,,,,,,, looks good to me.
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