from scratch pork loin
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Feeding My Ohana is an evolution. While pre-seasoned pork loin had been an easy and very convenient option, it has been retired by a 6-ingredient from-scratch version. The original from-scratch version is now #2. And don't just take my word for it. My husband and I both surfed to this recipe #1 independently--mine from Pinterest and his from The Sisters Cafe.
As a bonus, a double recipe will let you have enough for the most amazing sandwiches. Just slice very thinly. Way better than cold cuts. Or freeze the 2nd pork loins (raw) in the marinade for another day. Just be very careful with handling and keep track of how long it's in your freezer.
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Pork Loin #1 Prep
Mix everything but the pork loin together in a small bowl. Rub all over pork and wrap in Saran wrap. Marinate for as long as you have time, even as little as 15 minutes. Grilling Instructions Sear on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Resist the urge to dive into it, and let it sit about 10 minutes before slicing. Pork Loin Prep #2 Rub salt and pepper over the pork loin. Spread garlic slices over and sprinkle with fresh rosemary. Bake at 375 degrees for about 1½ hours until the juices run clear and the outside is brown. Take it out of the oven and let sit for 10 minutes or so. Slice thinly. Pre-made options, now the last resort
1 Costco onion and garlic pork loin or 1 Hormel peppercorn pork loin For Costco version, bake uncovered, fat side up, at 350 degrees for 1½ hours. Take out from oven, let sit for 10 minutes or so. Slice thinly. For Hormel, wrap in foil and bake at 400 degrees for about 40 minutes. Take out from oven and let sit for 10 minutes before unwrapping. Slice thinly. |
Pork Loin #1 on ciabatta with mustard and (home grown) arugula.
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