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Home Cooking 4

Dinner Crisis and a Question About Pork Loin

lilgi | Feb 7, 201103:32 PM

Over the holidays I tried a recipe for pork loin which I don't make too often. It was an instant hit; it went over so well that I've already made the recipe twice since then, not including today because everyone wants it.

After brining overnight, the pork loin gets cooked over a bed of cippolini onions and prunes. It gets seared after a coat of seasoning with fresh herbs, the pan gets deglazed with a bit of white wine. Pineapple juice gets added, stirred and poured over the loin in a baking dish just big enough to fit it. This gets cooked for about an hour or so, basted every 20 minutes until thermometer reaches 160. What we get is this beautiful roasted pork loin that is so tender it's like cutting through soft butter, not exaggerating. And this is why everyone here loves it so much, plus it makes a delicious brown sauce (fruit is not discernible at all, just a little bit sweet/salty.)

Every time I had made this I purchased 2 smaller loins tied together (recipe says to easily substitute for 2 smaller ones than one 3 1/2 pound one.) This time I was elated that I found one 3 1/4 pound piece, but I have to say that even holding it in my hand uncooked it felt very rigid. After an hour of cooking it was still raw and bloody, and the temp read 145 degrees but I also need a new thermometer, (I think it's not reading correctly and I need a new one). Even after cooking a little more this piece of meat had a "crunchy" texture to the bite.

I know that what I purchased each time before was also pork loin, but this time the cut of meat seemed entirely different. I threw it up to the fact that I was dealing with one piece of meat instead of 2. The recipe requires the same amount of time in either case. I'm confused, are there different cuts of pork loin? I am one frustrated mama tonight.

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