Need ideas (cooking)

I have a ton of pork loin that I need to cook so if anyone has some good fairly simple recipes they would recommend. I need a non-crock pot one for tonight but any there use a crockpot would be great as well.

Marinate in 10W-40.

Shake-N-Bake!

Brined and Smoked Pork Loin

Ok so what is the difference between a pork loin and a pork chop? Isn't a pork chop just a chopped up loin? Excuse the ignorance.

Smear with a mixture of hot mustard and curry powder; grill until done.

My thought is when someone says 'pork loin' they actually mean pork tenderloin and is the actual muscle. (Sometimes you get them in plastic shrink wrap or whatever.) The general term loin means the whole back of the pig down to the spare rib area. A pork chop is typically a cut from the loin area.

At least that's my layperson's understanding of it.

As for a recipe, take to your mothers house and return in 2-3 hours for a delicous meal!

A mixture of chipotle salsa and sweet chili sauce on the pork cooked over a low fire.

Any shoulder meat? Pork steak would be a new thing to try if you do. Although I think loin may be too loose.

Either of the actual recipes above will be fine. I also do it with (of all things) Mrs. Dash and it comes out fine. Hard to go wrong with a grilled pork tenderloin. Don't cook it to death, either.

You could make carnitas.

Cut slits in pork and stuff with garlic cloves .
Season with garlic powder, onion powder, black pepper, etc.
Put it in a crock pot with some cut up onions and pour a beer over it.
Cook on low for 7-8 hours and make some tacos.

http://ann-smith.hubpages.com/hub/Pork-Tenderloin-Marinade---Excellent-and-Easy-Recipe

this is what my wife uses most of the time... good flavor and nice texture of the meat :)... and makes GREAT sandwiches over the next few days.

Hirekatsu!

http://www.lovelylanvin.com/2010/11/30/hirekatsu-japanese-pork-tenderloin-cutlet/

Add garlic, and that could be my recipe.

Little tomato paste, Worchestire sauce, brown sugar, smoked paprika, touch of vanilla or honey, salt/pepper, stir and brine the pork, a day would be good. Grill slow while painting brine on with brush, then when it's almost done sear/broil. Trust me, it's delish.

EvanB wrote: You could make carnitas. Cut slits in pork and stuff with garlic cloves . Season with garlic powder, onion powder, black pepper, etc. Put it in a crock pot with some cut up onions and pour a beer over it. Cook on low for 7-8 hours and make some tacos.

DROOOOOOOLLL

^ my....lord........

Buy a Primo grill, rub down with Billy Bell's Championship BBQ rub, put in frig for a few hours, them smoke at 250 with apple or cherry (or whatever smoke you prefer- no not that kind of smoke) until internal temp about 160ish, take off, slice it up and chow down obviously you can skip the buy primo grill step and it'll be a lot cheaper

Cut into chunks, pour 2 bottles Troegenator Doublebock (or any malty beer) over it, dump some seasoned salt on it, cook in slow cooker on low for 10 hours. Makes the best pulled pork you'll ever taste.

Cavendars Greek Seasoning, rosemary leaves rubbed in, then, ferchrissakes don't kill it. Buy a meat thermometer and grille it on lower heat till the thermometer says its done.

I hate dried out pork.

Twin_Cam wrote: Cut into chunks, pour 2 bottles Troegenator Doublebock (or any malty beer) over it, dump some seasoned salt on it, cook in slow cooker on low for 10 hours. Makes the best pulled pork you'll ever taste.

I retract my Hirekatsu suggestion. Do this instead.

Streetwiseguy wrote: Cavendars Greek Seasoning, rosemary leaves rubbed in, then, ferchrissakes don't kill it. Buy a meat thermometer and grille it on lower heat till the thermometer says its done. I hate dried out pork.

I have a meat thermometer and most cooking thingies. I don't know what half of them do but oh well.

I may end up needing more pork loin just to try all these recipes.

Is there a cookout at The Challenge? After reading the thread, sure seems like there needs to be..