So....There Is One Upside To Being Stuck At Home....
01-20-2009, 07:30 PM
#1
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So....There Is One Upside To Being Stuck At Home....
I've been making some good stuff for dinner.
This was tonight's....
Roasted Pork Loin.
You will need:
Mix the minced garlic, rosemary, salt and pepper. Rub into the loin with the soy sauce. Let sit in the fridge for 4-6 hours. After the 4-6 hours, set the loin on a roasting rack.
After Rub....
Set the oven to bake at 500 F. Bake the loin for 15-20 minutes. Reduce the heat to 350 F and bake until the inner temp at the thickest area is 150 F.
Cut, serve, eat and enjoy.
I had it with some mashed red potatoes, corn and some baked apples. Yes....I know....I'm a fatty and
Tomorrow is a chuck roast marinated in bourbon. More pics of that tomorrow. Sorry...I forgot to take a pic before I marinated it.
This was tonight's....
Roasted Pork Loin.
You will need:
- 3 pound pork loin. Trim some of the fat.
- Minced up fresh garlic. 2-3 cloves depending on your preference and the size of the loin.
- Crushed rosemary. I just used the dried stuff and it worked fine.
- Salt for taste.
- Pepper for taste.
- I also rubbed a little soy sauce on for color and that added flavor.
Mix the minced garlic, rosemary, salt and pepper. Rub into the loin with the soy sauce. Let sit in the fridge for 4-6 hours. After the 4-6 hours, set the loin on a roasting rack.
After Rub....
Set the oven to bake at 500 F. Bake the loin for 15-20 minutes. Reduce the heat to 350 F and bake until the inner temp at the thickest area is 150 F.
Cut, serve, eat and enjoy.
I had it with some mashed red potatoes, corn and some baked apples. Yes....I know....I'm a fatty and
Tomorrow is a chuck roast marinated in bourbon. More pics of that tomorrow. Sorry...I forgot to take a pic before I marinated it.
01-20-2009, 07:32 PM
#2
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Goddamn that looks good..
01-20-2009, 07:34 PM
#3
Go Giants
Nice rub....
01-20-2009, 07:57 PM
#6
Needs more Lemon Pledge
Bourbon marinade recipe?
01-20-2009, 08:02 PM
#7
looks I made a lot of roasts while I was in college, they're great, easy to make, usually come out awesome and there's plenty to go around.
A quick tasty one I used to do wast just a pork roast and rub it with italian salad dressing and put quartered potatoes, onion, and carrots around it in the roast pan. Put just a little water in the pan to keep everything moist. Another one we all liked was once you quarter the potatoes, put them in a bag, drizzle with olive oil, minced garlic and rosemary and shake around to coat them before baking. Kinda makes a "Greek" style roast potato.
I made a lot of roasts while I was in college, they're great, easy to make, usually come out awesome and there's plenty to go around.A quick tasty one I used to do wast just a pork roast and rub it with italian salad dressing and put quartered potatoes, onion, and carrots around it in the roast pan. Put just a little water in the pan to keep everything moist. Another one we all liked was once you quarter the potatoes, put them in a bag, drizzle with olive oil, minced garlic and rosemary and shake around to coat them before baking. Kinda makes a "Greek" style roast potato.
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01-20-2009, 08:07 PM
#8
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Here you go....
Cook with indirect heat on a grill til the thickest part is 135 F. I'm going to use the oven.
And before anyone asks....yes I use a book for ideas. I'm not a cooking genius. But I never stick to the recipes.
- 1/2 cup bourbon
- 1/3 cup olive oil
- 1/4 cup teriyaki marinade
- 1/4 cup apple cider vinegar
- 1 table spoon dijon mustard
- Salt and pepper for taste.
- Minced garlic
- 1/2 tbsp coriander
- 1/2 tbsp cumin
- 1/2 tbsp dry thyme
- 1/2 tbsp cayenne
- 1/4 cup brown sugar
- 1/2 tbsp onion powder
Cook with indirect heat on a grill til the thickest part is 135 F. I'm going to use the oven.
And before anyone asks....yes I use a book for ideas. I'm not a cooking genius. But I never stick to the recipes.
pork loin. I bought a pre-seasoned "loin log" the other day and cooked it on the grill, and man was it awesome!
01-20-2009, 10:06 PM
#13
That looks good, but NEVER trim fat from pork.
01-20-2009, 11:17 PM
#14
Needs more Lemon Pledge
Thanks for the recipe Ravi! How does the bourbon one taste?
01-21-2009, 12:03 PM
#18
01-21-2009, 01:33 PM
#22
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They are fairly simple. I think I've posted about 5 recipes in here and on another thread and they are all do-able. It takes a couple spices that you should have anyways, so it's nothing that you buy and never use again.
01-21-2009, 01:35 PM
#23
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I'll try that the next time. Normally with pork chops I never bother. But with this loin, there was a lot more than normal. I never tried trimming it after. I have another half of this loin in the freezer, so I'll leave it alone next time.
01-22-2009, 10:42 AM
#26
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Here's part 2 guys.
Stogie....very tender and flavorful. I thought at times the bourbon flavor was a bit strong, but it was only on some of the pieces near the outside. I think next time I make it I will use less bourbon and maybe a bit more teriyaki marinade.
We had it with some pesto and cheese tortellini. Here are some pics. Wanna guess what I'm having for lunch.
Stogie....very tender and flavorful. I thought at times the bourbon flavor was a bit strong, but it was only on some of the pieces near the outside. I think next time I make it I will use less bourbon and maybe a bit more teriyaki marinade.
We had it with some pesto and cheese tortellini. Here are some pics. Wanna guess what I'm having for lunch.
03-15-2009, 06:33 PM
#31
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Rotisserie Baby Back Ribs
Something new today. I don't tackle ribs that often because it just doesn't come up. Anyways, I went to BJ's 2 weeks ago and picked up a pack with 2 racks. They have been in the freezer until yesterday.
Started with the racks cut in half. The membrane was removed from the back, but none of the fat was trimmed.
Made a dry rub with the following:
Salt
Dry Mustard
Garlic Powder
Onion Powder
Chili Powder
Coriander
Dry Thyme
Dry Oregano
Cayenne
The ribs were rubbed and wrapped in plastic wrap and refrigerated for about 8 hours. Overnight would have been OK as well.
They were cut down into 3 or 4 rib sections and skewered on to the rotisserie rod. I pre-heated the grill to about 375 F on medium low. A drip pan was placed in the middle of the grill. And away we went.
We made a home made sauce with blackberry jam and a couple other ingredients. I will have to dig it up of anyone wants it. The wife made it. It taste pretty bad by itself, but great on ribs. Especially ones that have been spiced. I did not sauce the ribs until 15 minutes in. I grilled these for a total of about 90 minutes.
Next time I make them, I will use 2 drip pans and block any direct heat. I had a couple of the ones on the end that got a bit charred. That's fine with me.
We had it with some corn bread. I was going to make baked beans with it, but didn't have any. Next time. Or maybe with left overs tomorrow.
If anyone needs specifics on this, PM me.
Started with the racks cut in half. The membrane was removed from the back, but none of the fat was trimmed.
Made a dry rub with the following:
Salt
Dry Mustard
Garlic Powder
Onion Powder
Chili Powder
Coriander
Dry Thyme
Dry Oregano
Cayenne
The ribs were rubbed and wrapped in plastic wrap and refrigerated for about 8 hours. Overnight would have been OK as well.
They were cut down into 3 or 4 rib sections and skewered on to the rotisserie rod. I pre-heated the grill to about 375 F on medium low. A drip pan was placed in the middle of the grill. And away we went.
We made a home made sauce with blackberry jam and a couple other ingredients. I will have to dig it up of anyone wants it. The wife made it. It taste pretty bad by itself, but great on ribs. Especially ones that have been spiced. I did not sauce the ribs until 15 minutes in. I grilled these for a total of about 90 minutes.
Next time I make them, I will use 2 drip pans and block any direct heat. I had a couple of the ones on the end that got a bit charred. That's fine with me.
We had it with some corn bread. I was going to make baked beans with it, but didn't have any. Next time. Or maybe with left overs tomorrow.
If anyone needs specifics on this, PM me.
03-15-2009, 07:02 PM
#32
Needs more Lemon Pledge
That's it. I need to get fired.
Ravi, that stuff looks AWESOME!
Regarding the roast, how long in the oven and what temp? I steer away from roasts because I fial at the timing...
Ravi, that stuff looks AWESOME!
Regarding the roast, how long in the oven and what temp? I steer away from roasts because I fial at the timing...
03-15-2009, 08:32 PM
#33
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Thanks.
And about 40 - 50 minutes. The thickest area need to measure about 135F. I think I went about 5 minutes too much. I have gotten into the habit of cooking the meat a couple minutes less than I want and tenting it for about 10 minutes before cutting it.
Last edited by RaviNJCLs; 03-15-2009 at 08:34 PM.
