Hey, since there are a lot of great cooks here I thought I'd toss out a question about doing a 7 lb. pork loin in the oven. I normally do these during the summer on the grill, but it's my cousin's 21st birthday this weekend so it's party time, just a small family gathering of about 30. There will be other meat so I'm not worried about the size.
I do a rub usually 24 hours before or I do it spicy -- as follows:
Spicy Beer-Brined Grilled Pork Loin
3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced
1. Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
Or with seasonings in a rub:
* 2 tablespoons brown sugar
* 1 teaspoon yellow prepared mustard
* 1-1/2 teaspoons paprika
* 1-1/2 teaspoons dried cumin
* 1-1/2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried rosemary
* 1/2 teaspoon rubbed sage
* 1/2 teaspoon dried thyme
* One 2 pound boneless pork loin
Place the brown sugar and mustard in a small bowl. Combine with the back of a spoon. Add the remaining dry ingredients and combine well. Pat off excess moisture from the pork with a paper towel. Rub the dry ingredients all over the surface. (The brown sugar with clump at first, but will eventually spread as the pork sets.) Place in a baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Check occasionally to spread the rub more evenly.
Of course I adjust the quantity to the roast.
My question is how should I do it in the oven. Right now in MI the wind chill is -5 degrees, it might be warmer Sat. but not by much. I have a nice "V" shaped rack I use for turkey that would seem to be the way to go, but I'm wondering if I should pan sear it first or just pop it in a 450 degree oven for 10 -15 minutes then drop it to 250 until it's done. On the grill I sear it then indirect cook it to 150 degrees and it is melt in your mouth good. I hope I can come close to that in the oven.
How about an even slower roasting method? I do a picnic pork shoulder with lots of garlic in a very slow oven 200 degrees for 24 hours and it's fantastic, but it's a much different cut of meat. I don't think I can roast this cut for anywhere near that long. In case anyone is interested here is that recipe:
24-HOUR PORK ROAST WITH HERB CRUST
This delectable roast pork, slow-roasted uncovered at 200 degrees, is succulent on the inside with a marvelous crust. You will need kitchen string for this recipe.
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons kosher salt (use 1 scant tablespoon if using regular salt)
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6-pound boneless butt pork shoulder roast (remove net)
Preheat oven to 200 degrees.
Blend together sage, rosemary, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven for 24 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast into thick slices
Any suggestions? I think I'll go with the rub this weekend.
I do a rub usually 24 hours before or I do it spicy -- as follows:
Spicy Beer-Brined Grilled Pork Loin
3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced
1. Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
Or with seasonings in a rub:
* 2 tablespoons brown sugar
* 1 teaspoon yellow prepared mustard
* 1-1/2 teaspoons paprika
* 1-1/2 teaspoons dried cumin
* 1-1/2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried rosemary
* 1/2 teaspoon rubbed sage
* 1/2 teaspoon dried thyme
* One 2 pound boneless pork loin
Place the brown sugar and mustard in a small bowl. Combine with the back of a spoon. Add the remaining dry ingredients and combine well. Pat off excess moisture from the pork with a paper towel. Rub the dry ingredients all over the surface. (The brown sugar with clump at first, but will eventually spread as the pork sets.) Place in a baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Check occasionally to spread the rub more evenly.
Of course I adjust the quantity to the roast.
My question is how should I do it in the oven. Right now in MI the wind chill is -5 degrees, it might be warmer Sat. but not by much. I have a nice "V" shaped rack I use for turkey that would seem to be the way to go, but I'm wondering if I should pan sear it first or just pop it in a 450 degree oven for 10 -15 minutes then drop it to 250 until it's done. On the grill I sear it then indirect cook it to 150 degrees and it is melt in your mouth good. I hope I can come close to that in the oven.
How about an even slower roasting method? I do a picnic pork shoulder with lots of garlic in a very slow oven 200 degrees for 24 hours and it's fantastic, but it's a much different cut of meat. I don't think I can roast this cut for anywhere near that long. In case anyone is interested here is that recipe:
24-HOUR PORK ROAST WITH HERB CRUST
This delectable roast pork, slow-roasted uncovered at 200 degrees, is succulent on the inside with a marvelous crust. You will need kitchen string for this recipe.
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons kosher salt (use 1 scant tablespoon if using regular salt)
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
6-pound boneless butt pork shoulder roast (remove net)
Preheat oven to 200 degrees.
Blend together sage, rosemary, garlic, fennel seeds, salt and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven for 24 hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast into thick slices
Any suggestions? I think I'll go with the rub this weekend.
