August 27, 2012
Montreal Steak seasoning Loin and
Garlic Onion, Salt and Pepper Loin
A favorite in my household is pork loin, Sam's club usually has 8-10 pound loins for about $1.99 - $2.28 a pound.
And a large loin will last us quite a few meals and feed quite a few dinner guests.
I usually half the loins and season them two different ways then throw on the pit at 275°+ until an internal temp of 140° then the loins are foil wrapped, towel wrapped and placed on the counter to rest for 20-30 minute.
The loin is then sliced 1/8" thick slices to be served at dinner, we will usually only cut enough for dinner because the loin has a better chance of staying moist in solid form rather than being sliced and stored.
Loins can dry out pretty damn quick.
One was rubbed with garlic, salt, pepper, minced onion,,the other was coated with Montreal steak seasoning.
I suggest mopping with a 50/50 mix of Worcestershire sauce and soy sauce then add your rub.
I prefer the Montreal Steak seasoning and most of my extended family does as well but my immediate family prefers the sissy rub!
When we have large parties the wife always insists on roast beef, don't get me wrong I love roast beef but it's hit or miss, so I always suggest roast pork which we had never had bad luck with.
The last few times we had roast beef it was not good one time was our fault, the gravy was too hot when the meat was added and the beef puckered up... man I hate that.
The loin was cooked for a B-day dinner for my Mom that we had at my brothers house, my brother done salmon and chicken, I done the loins and tatoes and sis done the salads, anyhow a little more than half the pork was left so we left the Montreal pork with my brother (insert sad face) and we took the other half home. Anyhow after about 3-4 days into the loin, I sliced them up and made pork sandwiches.I had a bout 3 pounds of loin leftover and sliced it paper thin on my slicer, the pork was still moist enough to slice without falling apart. The gravy was heated up and turned on low, the sliced pork was added and the heat was turned off. We then had hot pork sandwiches for dinner, They were awesome.
Some times with the leftover loin, especially when it starts to get dry, I will shred it and add mayonnaise same as you would do when making chicken salad.
I will usually do Roasted potatoes to accompany the loins and the wife will usually make snow or snap peas for our green. This has to be one of the most economical meals especially for folks like me watching their budget.
I had to laugh because my better half had no idea how I cooked these and she still doesn't believe I done these on the pit. She has some kind of mental block and thinks everything coming off the pit tastes like smoke. For some odd reason she has an aversion to food being cooked on the pit like chicken and loins but she never questions me when I'm doing a pulled pork or ribs. The first time I done roasted potatoes on the pit I told her my plans and she said just do them in the oven not everyone likes smoky food, so you know me I didn't listen and of course she loved them.
I am slowly winning her over with the pit
The pork loin is halved.
Then one is rubbed with Garlic Powder, Onion Powder, Onion Flakes, Salt, Pepper.
The other is rubbed heavily with Montreal Steak Seasoning.
I would suggest a mop of 50/50 Worcestershire Sauce and Soy Sauce before adding the rub.
The loins are wrapped tightly in foil or plastic wrap and left on the counter while the pit is warming up, no more than one hour.
The pit is brought up to 400°.
The loin is placed on the pit and the temps will be dialed into about 275°+.
The loins are removed from the pit at an internal temperature of 140° then they are foiled, wrapped in towels and placed on the counter for a 20 minute minimal rest.
After the rest the pork is sliced to serve.
Sorry only have a few prep pics, Im slacking.
Roasted Potatoes
Potatoes on the side. two different batches, one with rosemary and basil, the other with parsley, both tossed in oil salt, pepper, garlic, onion powder.
The Basil did nothing for the potatoes.
Tossed in Olive oil, seasoned and placed on the pit covered for about an hour, foil is removed for about another half hour.
Montreal Steak seasoning Loin and
Garlic Onion, Salt and Pepper Loin
A favorite in my household is pork loin, Sam's club usually has 8-10 pound loins for about $1.99 - $2.28 a pound.
And a large loin will last us quite a few meals and feed quite a few dinner guests.
I usually half the loins and season them two different ways then throw on the pit at 275°+ until an internal temp of 140° then the loins are foil wrapped, towel wrapped and placed on the counter to rest for 20-30 minute.
The loin is then sliced 1/8" thick slices to be served at dinner, we will usually only cut enough for dinner because the loin has a better chance of staying moist in solid form rather than being sliced and stored.
Loins can dry out pretty damn quick.
One was rubbed with garlic, salt, pepper, minced onion,,the other was coated with Montreal steak seasoning.
I suggest mopping with a 50/50 mix of Worcestershire sauce and soy sauce then add your rub.
I prefer the Montreal Steak seasoning and most of my extended family does as well but my immediate family prefers the sissy rub!
When we have large parties the wife always insists on roast beef, don't get me wrong I love roast beef but it's hit or miss, so I always suggest roast pork which we had never had bad luck with.
The last few times we had roast beef it was not good one time was our fault, the gravy was too hot when the meat was added and the beef puckered up... man I hate that.
The loin was cooked for a B-day dinner for my Mom that we had at my brothers house, my brother done salmon and chicken, I done the loins and tatoes and sis done the salads, anyhow a little more than half the pork was left so we left the Montreal pork with my brother (insert sad face) and we took the other half home. Anyhow after about 3-4 days into the loin, I sliced them up and made pork sandwiches.I had a bout 3 pounds of loin leftover and sliced it paper thin on my slicer, the pork was still moist enough to slice without falling apart. The gravy was heated up and turned on low, the sliced pork was added and the heat was turned off. We then had hot pork sandwiches for dinner, They were awesome.
Some times with the leftover loin, especially when it starts to get dry, I will shred it and add mayonnaise same as you would do when making chicken salad.
I will usually do Roasted potatoes to accompany the loins and the wife will usually make snow or snap peas for our green. This has to be one of the most economical meals especially for folks like me watching their budget.
I had to laugh because my better half had no idea how I cooked these and she still doesn't believe I done these on the pit. She has some kind of mental block and thinks everything coming off the pit tastes like smoke. For some odd reason she has an aversion to food being cooked on the pit like chicken and loins but she never questions me when I'm doing a pulled pork or ribs. The first time I done roasted potatoes on the pit I told her my plans and she said just do them in the oven not everyone likes smoky food, so you know me I didn't listen and of course she loved them.
I am slowly winning her over with the pit
The pork loin is halved.
Then one is rubbed with Garlic Powder, Onion Powder, Onion Flakes, Salt, Pepper.
The other is rubbed heavily with Montreal Steak Seasoning.
I would suggest a mop of 50/50 Worcestershire Sauce and Soy Sauce before adding the rub.
The loins are wrapped tightly in foil or plastic wrap and left on the counter while the pit is warming up, no more than one hour.
The pit is brought up to 400°.
The loin is placed on the pit and the temps will be dialed into about 275°+.
The loins are removed from the pit at an internal temperature of 140° then they are foiled, wrapped in towels and placed on the counter for a 20 minute minimal rest.
After the rest the pork is sliced to serve.
Sorry only have a few prep pics, Im slacking.
Roasted Potatoes
Potatoes on the side. two different batches, one with rosemary and basil, the other with parsley, both tossed in oil salt, pepper, garlic, onion powder.
The Basil did nothing for the potatoes.
Tossed in Olive oil, seasoned and placed on the pit covered for about an hour, foil is removed for about another half hour.
