Garlic/Herb Crusted Pork Loin

Started by ChileRelleno, May 13, 2017, 02:55:51 AM

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ChileRelleno

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 Bean with Onion
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
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

mizmo67

oooooh, that already looks like it's going to be good!
~Mo

Maureen Albertson :)
Scott's Bait & Tackle / Mystic Reel Parts (Formerly PennParts.com)
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Big Tim

I can't believe you didn't wrap that in bacon  ;D

BT

ChileRelleno

Quote from: Big Tim on May 13, 2017, 04:24:32 PM
I can't believe you didn't wrap that in bacon  ;D

BT

I guess it's not too late  ;D
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Tightlines667

There is something about applewood smoked pork tenderloin.  I have been meaning to cook one of these.  I was considering stuffing it, since I've never done this. 
Hope springs eternal
for the consumate fishermen.

ChileRelleno

Quote from: Tightlines666 on May 13, 2017, 07:03:47 PM
There is something about applewood smoked pork tenderloin.  I have been meaning to cook one of these.  I was considering stuffing it, since I've never done this. 
You should definitely do one or three or more, there IS a resson why it's so popular...  It's Scrumptious!
Plain smoked, smoked bbq glazed, bacon wrapped, herb crusted or stuffed, or any combo is a great way to go.

Mine just hit the smoker, dinner should be about 1800hrs.
Everything else is mise en place for later.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.



Looking Good.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Tightlines667

Quote from: ChileRelleno on May 13, 2017, 07:19:49 PM
Quote from: Tightlines666 on May 13, 2017, 07:03:47 PM
There is something about applewood smoked pork tenderloin.  I have been meaning to cook one of these.  I was considering stuffing it, since I've never done this. 
You should definitely do one or three or more, there IS a resson why it's so popular...  It's Scrumptious!
Plain smoked, smoked bbq glazed, bacon wrapped, herb crusted or stuffed, or any combo is a great way to go.

Mine just hit the smoker, dinner should be about 1800hrs.
Everything else is mise en place for later.

On my way to the grocery store now.
Hope springs eternal
for the consumate fishermen.

ChileRelleno

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.

Fresh Green Beans with Onion and Bacon

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

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

ChileRelleno

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   Thumbs Up







Money Shots





And we can't forget Dessert

Cheesecake drizzled with Chocolate

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

David Hall

Winner winner.  Excellent work Chilli. 

ChileRelleno

Quote from: David Hall on May 14, 2017, 01:17:30 AM
Winner winner.  Excellent work Chilli. 
Awww schucks  :-[   Thanks David.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

Tightlines667

Hope springs eternal
for the consumate fishermen.