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Garlic/Herb Crusted Pork Loin

post #1 of 47
Thread Starter 
I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.
http://www.smokingmeatforums.com/t/253270/herb-crusted-garlic-studded-pork-roast

Been awhile since I cooked one, and today I saw Jeff's Herbed Pork Loin in the newsletter, so next thing I know I'm at Costco.
A beautiful whole Pork Loin, a few pounds of Langostino tails, a Cheesecake and Mother's Day Dinner for my wife and MiL is in the bag.

Menu
Garlic/Herb Crusted, Applewood Smoked Pork Loin
Langostino Etouffee over Rice
Fresh Green Beans with Onions
Cheesecake

The Pork
Cut Loin in half, trim fat and silver skin, square it off
Score it for extra nooks and crannies to let all the garlic/herbs take hold
Salt and Onion powder, minced garlic and a Herb rubbed into scoring
Fresh Lemon Thyme, fresh Rosemary and Italian Oregano minced and combined with EVOO
Truss with twine, wrap and refigerate overnight

A garden full of fresh herbs is a wonderful thing




And lets look at the pork






Lots more pics to come, jump in and hang on, cause you know I always give a good ride
Edited by ChileRelleno - 5/12/17 at 7:48pm
post #2 of 47
Yea buddy, I have my seatbelt on.
post #3 of 47
In for this.. lookin the goods!
post #4 of 47

I am definitely in for this ride.........

post #5 of 47
I'm in. You'd have to beat me off with a stick to keep me away from this one.

Gary
post #6 of 47

That looks great but why did you remove the little fat cap?

Richie

post #7 of 47
Thread Starter 
Quote:
Originally Posted by tropics View Post

That looks great but why did you remove the little fat cap?
Richie
So the herbs and spices would contact/flavor the meat equally.
post #8 of 47
Oh my, this should be good, you never fail to deliver!
post #9 of 47
Thread Starter 
Mmmmm... Just taste tested the Langostino and pork loin.
Cubed some of the other loin half and dredged it and the Langostino in a seasoned flour mix and then fried in some EVOO.
The Langostino was lightly fried and came out juicy and tasted like a cross between crawfish and shrimp.
The pork got a fast, hard sear, with crunchy edges, and was great.
My younger son and I gobbled it up for breakfast.
Edited by ChileRelleno - 5/13/17 at 8:00am
post #10 of 47

:drool.......... I'm hungry.......

post #11 of 47
Thread Starter 
Langostino Etouffee

Basic etouffee sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water

Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire

Now here is where I'm going off the reservation
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.

The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.

Etouffee will be served over white rice.

I'll add pics as I cook later
Edited by ChileRelleno - 5/13/17 at 12:26pm
post #12 of 47
Quote:
Originally Posted by ChileRelleno View Post
 
Quote:
Originally Posted by tropics View Post

That looks great but why did you remove the little fat cap?
Richie
So the herbs and spices would contact/flavor the meat equally.

Okay I thought it would do the same to the fat cap,for some crispy treats.

Thanks for the reply

Richie

post #13 of 47

This should be a good one!

 

Al

post #14 of 47
Thread Starter 
One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.



Looking Good.

post #15 of 47
That's looking real good
post #16 of 47
C'mon, what temp you taking that thing to? It's gotta be done by now! The last teaser shot looked great.
post #17 of 47
Quote:
Originally Posted by CrankyBuzzard View Post

C'mon, what temp you taking that thing to? It's gotta be done by now! The last teaser shot looked great.

 

 

He's in a meat coma I bet.

post #18 of 47
Man, that looks good!
I want slices!
post #19 of 47
Thread Starter 
Langostino Etouffee

Basic etouffee sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water

Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire
if you get it too thick add water to thin
Check seasoning again







Now here is where I'm going off the reservation
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.

The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.




Etouffee will be served over white rice.

Fresh Green Beans with Onion and Bacon

Fresh green beans with onion and bacon
Salt to taste
Sauteed in 50/50 EVOO/bacon grease


Edited by ChileRelleno - 5/13/17 at 6:12pm
post #20 of 47
Thread Starter 
The Pork! The Swine is Truly Divine!

This really came out good.
I pulled it at 142', tented it and let it rest while I sauteed the green beans and fried the Langostino.
My MiL declared the pork the winner.
But my Wife declared the etouffee her new favorite thing I cook, she went back for seconds of it.
I noticed she grabbed another small piece of pork too icon14.gif







Money Shots





And we can't forget Dessert

Cheesecake drizzled with Chocolate


Edited by ChileRelleno - 5/13/17 at 6:16pm
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