A different question about pork loin...

[cayenne]

Hi all,

A question occured to me as I was reading through the roadmap link to pork loins.

When I get the smaller ones (maybe the large ones too) packages with boneless porkloin...it appears to be a round log...but, when opened, in reality, it is one cut of meat, that is a half circle...cut almost all the way through at the end, and folded on itself, to make a circular 'log'.

Do ya'll cook it 'log style' or flat out when you do them? When you stuff them, do you stuff between the middle parts of the 'log' and tie the resulting roast, or do you cut a hole through the semi-circle pieces and stuff.

One last question, I see most all threads on pork loins relating to boneless ones...but, quite often, I see good sales on whole, bone in pork loins. Do ya'll have any experience with these in a bandera? Different cooking methods...or just do the temp to 165, wrap, and take to 190 with it too? I'd think this would be tricky due to the bones in the roast.

Thanx!!

cayenne

 

[chad]

?

The whole pork loins I get from Sam's are just that - whole pork loins. I'm not sure what you're getting - sounds more like a boneless roast vs. pork loin. You could stuff it and tie it - vis-a-vis a pork roast.

The bone-in will be kinda like a pork "prime rib". We used to tie them in a circle, "French" the bones, and make a crown roast out of these. The bones would make very little difference in the cooking time.

 

[cayenne]

Hmm...

?

The whole pork loins I get from Sam's are just that - whole pork loins. I'm not sure what you're getting - sounds more like a boneless roast vs. pork loin. You could stuff it and tie it - vis-a-vis a pork roast.

The bone-in will be kinda like a pork "prime rib". We used to tie them in a circle, "French" the bones, and make a crown roast out of these. The bones would make very little difference in the cooking time.

I'll have to look closer at how the Sam's ones are packaged next time I'm out there. I was referring to the ones at the normal grocery store...

When you buy them, they appear to be a round log shape...about 4 inches in diameter...but, when you open the package, you find it is really almost 2 pieces of meat...but, joined by a thin strip at one end....

This is how I've seen them...I've not bought a whole one at Sam's before, so, never looked as close to see how they were packaged...I'll take a look next time.

Anyway, still, questions about stuffing still up for grabs...

 

[kcquer]

C, the pork loins I buy (always from wal mart super) are about 4#(I think actually these are halves, whole ones being twice as long). They're the cut that boneless porkchops are cut from, and are always a single piece.
Is the split piece you got a one time thing or have you gotten several this way?

Stuffing-This depends what I'm stuffing with. I've used a whole spicy link sausage to stuff one once for the smoker. I used a sharpening steel (saw that on tv) to poke a hole down the center and worked it about until the sausage would fit. For indoor cooking I have filleted the loin into a flat, stuffed with a cornbread stuffing then rolled up and skewered or tied.
What work well for me in the smoker is just putting small amounts of "stuffing stuff" in the foil when I wrap the loin up. I've used sauted veggies, raw sliced mushrooms(that was very good) and crumbled fatty.

 

[BigBelly]

You could poke yer meat with a sharpening steel if you want to. I would recommend getting a Chef's Knife and start to cut down the entire Lenght of the pork lion. Basically, what you are going to be doing is cutting the lion to resemble a jelly roll that is slowly being unraveled. Using a knife to start a hole and then following up with a steel has its uses, but with a whole pork lion butterflying it like a jelly roll will allow you to stuff far more (insert your stuffing material here) then if you were to poke it--not that poking is a bad idea, it has its uses. After stuffing the lion you can either wrap in foil like KC has done or tie it up with some butchers twine.

If you wanted to smoke a bone-in lion and want your bones to come out kinda white and not all burnt up you can wrap the exposed bones with aluminum foil prior to cooking--do not remove till meat is completely done cooking. I used this little trick when I was a Chef when cooking Pork, Veal chops or Whole Lamb Racks, even beef steamships!

Good Luck.

 

[Jorge]

I always get my pork loin at Sam's and have always had good luck. To stuff them I'll use a nice sharp filet knife and cut an X at one end and work towards the center, then repeat the process from the other end until I meat the other cut in the middle. For most of the stuffing I use a pipe I have and fill it with the stuffing of the day and insert it into the loin, then taking the matching dowel I slide the pipe back, leaving the stuffing in the loin. Tie both ends and it's done. Next experiment with a loin is going to be...stuffed with ABT's.

 

[Bill-Chicago]

Cayenne

Wish I could help, cuz I do pork loins each and every cook.

Never have I had the cut you describe

Like DF and others, its one solid piece. usually 4#, but same piece is whole and 8# from Costco

 

[kcquer]

I just returned from the grocery. I think what you're getting are tenderloins. These come 2 in a pk and look very similar to a porkloin. Sometimes the tenderloins are packed single and seasoned (garilc butter, teryaki etc).
Tenderloins IMO are a cut better suited for grilling. Just too thin to not be dried out from smoking.

 

[Bill-Chicago]

I just returned from the grocery. I think what you're getting are tenderloins. These come 2 in a pk and look very similar to a porkloin. Sometimes the tenderloins are packed single and seasoned (garilc butter, teryaki etc).
Tenderloins IMO are a cut better suited for grilling. Just too thin to not be dried out from smoking.

<walking gingerly to avoid appearing to step on toes>

I love smoking tenderloin.

Its done QUICK. like 1.5 hours at 220. Smoke ring nearly to the center.

I cook 4 at a time (your right E, I thought tenderloin too) 2 two packs.

2 of them get cut up and swallowed by all, like fatties.

2 more get chopped up and thrown into Chili or better yet, smoke beans.

I had people salivating over smoked tenderloin last Easter.

First to admit I like to grill them, but also a smoked version must be tried at least once.

 

[Neil]

I've had the cut of centerloin pork roast cayenne is talking about. You don't realize it until you open the package that it is sliced horizontally down the middle leaving a small attached strip so it folds over looking like a solid center loin roast. Whether I stuff these or not, I just tie them up with butchers string. I usually will spread a butter, salt pork, rosemarry, and garlic paste on one half before tieing up. To make the paste, I heat up a Mezzeluna knife and chop up the salt pork, garlic, and rosemarry on a cutting board. The hot knife melts the fat in the salt pork. Mix in some softened butter to make a tastey spread. Especially good on pork, chicken, pheasant, grouse, rabbit, and squirrel.

 

[BigBelly]

Yeah, that is one end of the pork loin--the end that is wider and near the shoulder blades. If you ever have the chance to get a entire loin you will notice one end is larger, more oval then the other.