Discussion
Was out picking up a few bits today and seen a 1.6 kilo pork loin reduced so decided we'll have it for dinner tonight with a mash and veg.
What's the best way to cook it though? Could I place it on some carrot and onion in the slow cooker on high for 3/4hours? I've a few things to do this afternoon so would rather use the slow cooker if possible?
Would I also be best browning it off in a pan first?
Cheers guys!
What's the best way to cook it though? Could I place it on some carrot and onion in the slow cooker on high for 3/4hours? I've a few things to do this afternoon so would rather use the slow cooker if possible?
Would I also be best browning it off in a pan first?
Cheers guys!
The last few time that I have cooked a pork loin I have used this method. I start with "butterflying" the loin to make it flat. I than cover the meat with a layer of stuffing and then roll it back up ( think pork swiss roll ), then I wrap it in bacon and tie it up with butchers twine. I usually cook it low and slow with carrots and onions in a large roasting dish covered with foil for 3 to 4 hours. At the end remove the meat and whack the oven up and roast it up to crisp up the bacon. While the meat is crisping use the meat juices to make a gravy to go with it.
ibisti said:
The last few time that I have cooked a pork loin I have used this method. I start with "butterflying" the loin to make it flat. I than cover the meat with a layer of stuffing and then roll it back up ( think pork swiss roll ), then I wrap it in bacon and tie it up with butchers twine. I usually cook it low and slow with carrots and onions in a large roasting dish covered with foil for 3 to 4 hours. At the end remove the meat and whack the oven up and roast it up to crisp up the bacon. While the meat is crisping use the meat juices to make a gravy to go with it.
that sounds awesome!!Mark A B said:
Ended up scoring the top layer of fat and rubbing honey and mustard into it then put it on a bed of carrots onions and garlic and crumbled a stock cube over it. Was thinking 4 hours on high for 1.6kg then under the grill on full for 15mins for the fat to crisp?
4 hours 
try 85 minutes at 180 then take out, turn the oven up to 240 for ten minutes then back in for 10 minutes until crisp.
I use loin to make a less fatty variant of pulled pork. Pick one of the multitude of "rub" recipes from the Internet, rub a little olive oil onto the pork before coating in rub, wrap in foil and cook verrrrry slowly on a roasting rack above a roasting tray full of water.
Last time I made this I gave it just over 8 hours at 120deg C, by which time the meat was awesomely tender. The water generates steam to keep the meat moist; for extra flavour add some beer or liquid smoke to the water.
(Normally you'd use a fatty cut such as shoulder, but I'm not keen on the fat, hence using loin/fillet instead.)
Last time I made this I gave it just over 8 hours at 120deg C, by which time the meat was awesomely tender. The water generates steam to keep the meat moist; for extra flavour add some beer or liquid smoke to the water.
(Normally you'd use a fatty cut such as shoulder, but I'm not keen on the fat, hence using loin/fillet instead.)
mattdaniels said:
I'm just a bit confused because at 5pm you were talking about cooking it for 4 hours - 5pm plus 4 hours is not a 7:30 dinner. Was it already cooking when you posted earlier?
Yeah it went in at 3 but I was worrying the full four hours may dry a loin out.Turned out perfect though. Wouldn't of changed a thing. Great selection of meat and cracking was pretty good from the grill too! Would deff do it again.
fttm said:
Jonny_ said:
Coca cola? Interesting! Is that in place of sugar in the rub, or as well as? 
as well , also use coke for slow cooking ribs prior to the bbq .
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