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28LikesThread: Garlic/Herb Crusted Pork Loin
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05-12-2017, 11:01 PM #1Senior Member
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Garlic/Herb Crusted Pork Loin
I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.
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 rideRagnar 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.
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05-13-2017, 05:38 PM #2Senior Member
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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.
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05-13-2017, 07:20 PM #3Senior Member
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Chili, we are gonna have to start banning your posts due to XXX material! Looks good!
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05-13-2017, 08:39 PM #4Senior Member
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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
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.
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05-13-2017, 08:40 PM #5Senior Member
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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.
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05-13-2017, 08:42 PM #6Senior Member
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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
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.
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05-14-2017, 06:11 PM #7Senior Member
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You are just asking for it! Haha! Man that looks awesome!
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05-14-2017, 06:44 PM #8Senior Member
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Dude. Nice. Just made me want to slap my mama on Mother's Day and I didn't even so much as smell it!
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05-14-2017, 06:50 PM #9Senior Member
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I'm digging that Smoke Vault!
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05-15-2017, 08:48 PM #10Senior Member
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"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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