Category Archives: Pork Loin

Braised Pork Loin in Red Cabbage

Braised Pork Loin in Red Cabbage
Braised Pork Loin in Red Cabbage

 

 

 

 

 

 

Braised Pork Loin in Red Cabbage

Braised pork loin in red cabbage can be done real simply in a slow cooker (  http://www.rantsravesandrecipes.com/slow-cooked-pork-roast-with-red-cabbage/ ) This recipe is done in the oven with a few more steps and ingredients, that add not only eye appeal but more layers of flavor to the finished dish.  That being said, it is a fairly simple dish to prepare.

You could, if you have the time, make your own red cabbage. We used to do this in N.C. , where we had chestnut trees in our back yard and competed with the squirrels for them.  If you do, Julia Childs recipe is the best and with the chestnuts added can’t be beat.  Perhaps next Christmas time when the chestnuts are available down here we’ll make a pot and get the recipe up on the blog.

Ingredients for Braised Pork Loin in Red Cabbage

  1. ½ Pork Loin about 3-4 #’s
  2. 2 16oz or larger jars of Red Cabbage
  3. 1 medium to large sweet onion sliced thinly
  4. ¼ cup good red wine
  5. salt and pepper to taste
  6. 2 Tbs vegetable oil
  7. ½ brown or beef stock
  8. 2 Tbs butter & 2 Tbs flour (optional)

Directions for Braised Pork Loin in Red Cabbage

Preheat oven to 325º 

In a non reactive pot bring the vegetable oil up to a medium heat.  Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.

brown the loin in the pot on all sides
brown the loin in the pot on all sides

 

 

 

 

 

 

Once the loin is browned remove to a plate, add the wine and deglaze the pot.  Now add the onions and cook for a few minutes until they begin to soften.  Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º.  Rotate the loin about ½ way through the cooking process.  Remove the cover for the last 15 minutes to brown the roast a little more.

Remove from pot and let stand covered in foil, for 5 minutes before slicing.

While the loin is resting , strain the red cabbage out of the pot  add the beef stock and bring the remaining liquid up to a boil and reduce by ½.  If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.

 

Here are a few items to help make this recipe
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cherry
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

The little piggy was delicious, however the rest of it is suitable only for German Shepards,  but 5 paws for the pork!

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Braised Pork Loin in Red Cabbage

Braised Pork Loin in Red Cabbage

Ingredients

  1. ½ Pork Loin about 3-4 #'s
  2. 2 16oz or larger jars of Red Cabbage
  3. 1 medium to large sweet onion sliced thinly
  4. ¼ cup good red wine
  5. salt and pepper to taste
  6. 2 Tbs vegetable oil
  7. ½ brown or beef stock
  8. 2 Tbs butter & 2 Tbs flour (optional)

Instructions

  1. Preheat oven to 325º
  2. In a non reactive pot bring the vegetable oil up to a medium heat. Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.
  3. Once the loin is browned remove to a plate, add the wine and deglaze the pot. Now add the onions and cook for a few minutes until they begin to soften. Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º. Rotate the loin about ½ way through the cooking process. Remove the cover for the last 15 minutes to brown the roast a little more.
  4. Remove from pot and let stand covered in foil, for 5 minutes before slicing.
  5. While the loin is resting , strain the red cabbage out of the pot add the beef stock and bring the remaining liquid up to a boil and reduce by ½. If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.
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Teriyaki Glazed Pork Loin

 

Pork Loin with Grilled Pineapple
Teryaki Glazed Pork Loin  and Grilled Pineapple

 

Teriyaki Glazed Pork Loin

I been off-line for quite a while, and I’ll be getting back rather slowly with a few recipes when I can.  This came about as an idea I had for chops and they came out so good I thought I’d try it on a pork loin.

This isn’t a quick recipe, it does take a few days to prepare but the results are well worth it.

First step is to brine the loin.  Brining in a salt solution gets more water into the meat which then helps leave more moisture in the meat as it cooks, resulting in a moister finished product.

Brine Solution

A good rule of thumb is 1/4 cup of salt to a quart of water. I like to add a little flavoring to the mixture.

  1. not quite 1/4 cup table salt
  2. 2 tbsp garlic salt
  3. 2 Tbsp lawry’s seasoning salt
  4. 1 qt. water

 Put the salts in a bowl large enough to cover the loin with water add the water whisk briskly until all salts are dissolved add the loin and refrigerate for 24 hours.  This brine works quite well with chops also.

Over the last few years we have had a friend who is slowly building her own pineapple plantation.  She sent one home to me so I had to think what to do.  Upside down cake was first choice but I really don’t need all those extra calories so I thought of a way to incorporate it into a main course. “Hawaiian Pork Loin” was my answer a little marinade to a brined pork loin and cooked on the grill.

 

Pork Loin “Hawaiian Marinade”

You could call it oriental marinade but since I’m serving the loin with grilled pineapple I’ll just call it Hawaiian.

  1. 1/2 cup soy sauce
  2. 2 Tbsp minced onion
  3. 2 tsp powdered ginger
  4. 2 Tbsp L&P Worcestershire sauce

You can do this in a bowl, but I find with smaller cuts of meat a gallon zip lock plastic bag works quite well.  Put the ingredients and the meat into the bag, seal, put onto a plate ( just in case bag leaks) and refrigerate for 24 to 72 hours.  If you’re doing chops, don’t marinate more than 24-36 hours.  Turn the bag a couple of times a day to ensure that both sides get an even marinating.

When you are ready to cook take the meat out of the bag and scrape off the little bits of onion as they will tend to burn and leave a bitter taste.

To cook I used our BBQ grill.  I set the heat on high to bring it up to temp and then turn one side off.  On medium high heat I sear the top or slightly fatty side  for about 15 minutes, then place the meat on the other side of the grill and cooked under indirect heat for about 45 minutes, you can of course cook it in the oven ,it comes out just fine that way.

About 8- 10 minutes before the loin is done put the fresh pineapple slices (cut very thick) on the grill turn after 4-5 minutes and lightly baste the loin and the slices of pineapple with a Teriyaki glaze.  Once cooked remove from the grill and let it rest for about 5-10 minutes before slicing.  Just before you slice baste again with the glaze and let it set up, then slice.

Serve with extra glaze on the side. 

 

grilled Hawaiian pork loin
grilled Hawaiian pork loin

 

Let rest then slice
Let rest then slice

 

 

 

 

 

 

 

 

 

 

 

Teriyaki Glaze

Years ago I worked in a restaurant that had a Teriyaki steak as one of the specialties and they finished it with a thick glaze that every one loved.  This is a simple version that works well with all kinds of meat.

Made in small quantities it’s a rough 2 to 1 ratio of brown sugar to soy sauce.

  1. 1/4 cup soy sauce
  2. 1/2 cup dark brown sugar

Put into a small sauce pan and under medium heat warm until the sugar is completely dissolved. , then take off heat and allow to cool slightly until you have a thick syrupy glaze.  Brush generously over the meat or what ever  you are glazing.

 

Here are a few items that may help make this recipe:
Dyna-Glo Black & Stainless Premium Grills, 2 Burner, Liquid Propane Gas
Ironwood Gourmet Acacia Wood Large End Grain Prep Station
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Aloha, I don’t care what you call it, just keep it coming, a real 5 paw effort and about time!  I was beginning to think I was out of a job!

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[yumprint-recipe id=’90’] 

 

Slow Cooker BBQ Pork Loin Roast with Coca Cola BBQ Gravy

 BBQ Pork Loin

BBQ Pork Loin

 

 

 

 

 

 

 

BBQ Pork Loin with Coca Cola BBQ Gravy

A few years spent in North Carolina introduced us to a number of different ingredients to use in recipes such as potato chips and Coca Cola.  So as I was pondering what to do with the pork loin last night I thought back to that time and came up with this BBQ gravy that came out quite nice.

Coca Cola BBQ Gravy

Ingredients

  1. 1 cup ketchup
  2. ½ cup Coca Cola
  3. ½ cup brown sugar
  4. 2 Tbs Lea & Perrins Worcestershire Sauce
  5. 1 shallot finely diced
  6. 1 clove of garlic finely diced
  7. 2 -3 dashes Tabasco sauce

In a sauce pot place all the ingredients and bring to a boil, stirring to keep sugar from burning.  Once a boil is reached remove from the heat and set aside.

BBQ Pork Loin

  1. 4-5 pound Pork loin
  2. 2 Tbs Flour
  3.  2 Tbs 1/2 & 1/2
  4. Lawry’s seasoning salt and pepper

Take a pork loin season lightly with Lawry’s seasoning salt, and pepper on all sides.  Brown lightly on all sides.

Brown pork loin on all sides
Brown pork loin on all sides

 

 

 

 

 

 

 

Once browned, place in the slow cooker and pour the BBQ sauce over it, turn to cover, place lid on and cook for about 4 hours basting the top with the sauce every 15 minutes or so.  Just before serving, remove the roast from the pot turn heat up to high, and in a small container or bowl take 2 tablespoons of flour and 2 tablespoons of ½ & ½ and mix thoroughly and pour into the BBQ Sauce in the slow cooker  and stir to combine and thicken.  Slice the roast thin and serve the gravy on the side

loin with thicken sauce
loin with thicken sauce

 

 

 BBQ Pork Loin

BBQ Pork Loin

 

 

 

 

 

 

 

 

 

 

 

 

Here are a few items to help with making this recipe:
Hamilton Beach 7 Quart Stay Or Go Slow Cooker
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Tupperware 2-Cup Quick Shake Gravy Container

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s pork, how can you go wrong?  I go hog wild and make a pig of myself every time, 5 paws for the little piggies!

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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