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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 100,773
9/26/13 4:20 P

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I love pork loin. It's so versatile.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

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NJSHAR's Photo NJSHAR SparkPoints: (48,205)
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9/26/13 10:09 A

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I made a delicious pork loin last week. I covered it in salt, pepper and garlic powder, rubbed it in really well and roasted it with the fattier side up, so it basted the meat itself at 350 until it reached an internal temperature of around 155 (I have one of those meat thermometers that has a cord that hangs out of the oven). It was great.

Better than that, though was this pork tenderloin recipe I tried the previous week. This was soooooo good! And super easy to make in the slowcooker.

Try it, you'll love it!!!

http://allrecipes.com/recipe/amazing-por
k-tenderloin-in-the-slow-cooker/



"Most of our obstacles would melt away if, instead of cowering before them, we should make up our minds to walk boldly through them."
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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 100,773
8/27/13 4:55 P

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It depends on my plan for it. Sometimes I use it sliced like roast beef and then I just season it with onion, garlic, and herbs. Other times for fancier meals I make it sweet with fruit, cinnamon, etc. And sometimes I make pulled pork with it.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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SLIMMINJENN's Photo SLIMMINJENN Posts: 803
8/27/13 3:47 P

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what do you season it with?

Jenn



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MORTICIAADDAMS's Photo MORTICIAADDAMS Posts: 100,773
8/20/13 3:53 P

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I cook mine in the crock pot. It comes out moist and it's done.

-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry
-My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles
-The food here is terrible, and the portions are too small. - Woody Allen

Co-Leader "Smart Carbing"
Leader "Low Carb For Dummies"
Co-Leader "South Beach Diet"
Leader "Low Carb Recipes Plus More"


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EXOTEC's Photo EXOTEC Posts: 3,327
8/19/13 5:38 P

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I like mine marinated in a teriyaki or other asian marinade overnight, and then cooked in our rotisserie cooker. Gotta stab it to pieces in the marinade, but otherwise it's pretty simple!

I also like the idea of butterflying or roulade-ing it and stuffing it with whatever sounds tasty... but that's more work, even though I love the outcome!

Just don't overcook pork! They recommend 160F... but that's too much! I cook mine to 120-130 and let it sit for a while. We can't eat a whole loin, so the pinky part in the middle can be rewarmed later and it doesn't get overdone or dry. Sorry - don't know the conversions for temps to foreign units! I'm sure you can find that online or in a cookbook somewhere.

...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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-SHAWN-'s Photo -SHAWN- Posts: 25,254
8/19/13 5:26 P

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I stuffed mine with cream cheese and spinach. The trick is not to overcook your pork which leaves it dry and tasteless.

L-RIOT's Photo L-RIOT Posts: 440
8/19/13 4:35 P

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Something amazing would be great.

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