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Home Cooking 23

Seeking Secrets to a Successful Pork Loin

unpoedic | Nov 15, 201108:42 AM

In efforts to be somewhat economical, I purchase 10-lb. pork loins from our local warehouse club. Note: Pork LOIN, that thick and lean leg of pink meat, not to be confused with its smaller, tender but higher-priced cousin, the pork TENDERloin, often sold in stores swimming in marinade. (Many cooks online seem to use the terms interchangeably.)

I am interested to learn tricks and techniques to achieving with my cheaper loin results as comparable as possible to that of its pricier cousin; tender, succulent slabs of meat.

My methods thus far: Hours after purchase I convert my kitchen counter into an operating table and amputate the "leg" into sections, typically 2 3-lb. pieces for slowcooking and the remainder I slice 1-2" thick (A no-no?) for braising in a skillet 1-2 hrs. -- with only 2.5 mouths to feed currently, these individual cuts (frozen 4 to a package) allow for more suitably-sized meals/less uneaten leftovers. I have had success in braising the 1-2" cuts in a skillet, but even submerged in liquid they are fished from the slowcooker tough as leather. Slowcooking the larger cuts (6-8 hrs. on low in 1 c. water or broth) has also been hit-and-miss...which suggests I'm missing something, probably know-how.

Here's my brain; please fill it. :)

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