pork loin

sb44

razra wrote: »

Ok, so its like this, I went to Lidls yesterday as I really fancied trying the gammon/coke comby in my slow cooker.
Lidls was absolutely heaving and i struggled to get close enough to the shelves to see what was going on. Went to the meat fridge and thought I saw ,through the crowds, a little gammon joint, result I thought. So I grabbed it, picture arm going through the smallest of gaps, hand feeling for the meat, grabbing it and dumping it in trolley before legging it quick so no one could steal it off me:rotfl:

Fab, however when I got home I discovered its not gammon its a dinky pork loin:o

So do you think that would work with the coca cola and maybe a dollop of tom K? In a kinda of BBQ sauce kinda taste? or do you have any other suggestions that I could do in the slow cooker?

Many thanks

I would use it for something else instead of the slow cooker.

Slow cookers are good for the tougher joints of meat etc.

I think pork loin is one of the best cuts of pork so would be better used sliced as chops and grilled or slice thinly and cut into strips for a stir fry or in a pasta dish.

Gammon joints are on offer in tesco at the minute, I got a 1.8kg one yesterday for £4.99 (think they should be £9.99). I cut it into quarters, froze 3 of them and I'm going to cook one in the slow cooker today.

newlywed

I've done the Aldi pork loin joints in the SC - assume they are similar - but think we had a smoked pork loin.

I did veg in the bottom covered in gravy, then wrapped the joint in foil (as the directions on the pack said cook in foil) and laid it on top.

So veg, gravy and joint were all cooked and all I had to do was slice the meat and serve - meat was so tender it didn't really slice as it kinda fell apart but tasted good


Have also used those pork loin joints to chop the meat and make into stirfry or sweet and sour pork too

liz545

Pork loin doesn't really need slow-cooking as it's much more tender; what I really like to do with it is make a rub with 1 tbsp brown sugar, 1 tsp dijon mustard (or to taste) 1 tbsp olive oil, salt & pepper, rub over the meat, and then roast. Serve with sweet potato wedges and broccoli - yum!

moanymoany

A French friend did this for me. Into a cooking dish put lots of sliced onions, add the pork loin, put lots of prunes around it, add cider to cover the onions and prunes and cook in the oven till done. It was just so lovely. I've done it myself since using Tesco value cider. Worked just as well.

tylersbabe

Ohhhhh Moanymoany

that sounds luvvverly will be making that next week

thanks

sazziecee

I made the same mistake, but didn't realise until 3 hours into the cooking time.

I have never tried ham in coke made the"proper" way so can't compare, but mine turned out lovely. I cooked it in cherry coke for 4 hours, then took it out and brushed it all over with BBQ marinade and then put it in a hot oven for 40 mins.

the meat did fall apart but it was very similar to the meat on bbq spare ribs so I enjoyed it

Still intend to try the proper version one day though

razra

Thanks guys

Now to decide which one to do as they all sound so yummy:D

wonder if I can cut it into tiny bits and try all the recipes;)

sallyrsm

when I have a pork loin I brown it on all sides, add two cloves of garlic, chopped carrot and chopped onion, add milk to halfway up the meat and braise it in the milk in the oven. when the meat is cooked, remove, blitz up the milky juices and it makes a fabulous sauce. It's Spanish style, I believe...

razra

Well I finally got round to cooking this at the weekend and I followed moanymoanys recipe as I had all the ingreds in, it was scrummy:D
Thanks

Will have to look for another joint or two so I can try the other recipes

lindadykes

You could have cured it, I often use a pork loin to make my own bacon. It's much easier than you think. Basically use double salt to sugar, I tend to make a mixture of sea salt and brown sugar. For a small to med pork loin I use 2oz salt to 1 oz sugar. Anyway, blend the salt and sugar together, then rub it generously into the meat, just make sure every surface is covered and rub it in well. Put the meat into either a plastic bag or a covered tupperware container and place in the fridege. after 24 hours turn the meat, and once again after another 24 hours and the again. (3 days in all). Take it out of the container/bag and rinse under cold tap. Pat dry with kitchen paper. Now cut off a sliver and fry it. Now taste it, if it is very salty you can soak it in fresh water for a few hours at a time re - tasting it as you go till it is ok. Otherwise place it uncovered inthe fridge raised on a rack for 2-3 days to dry out. You can either cook this as a joint of "gammon" or slice it and use as any other bacon. Once cured it keeps for approx 6 weeks.