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The sweet smell of Pork Loin in the oven

Renae

Renae

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So, wifey got a pork loin, and I decided to mix up how I cooked it.

I set the oven to 350, got the drip roast pan out, and I decided to try something. Last time I coasted a pork loin in flour, the flour was like dry crap on the pork. This time, I rolled each loin in flour, garlic salt, sage, pepper and basil.

I placed them on the ban, and then evenly spaced out pads of butter down each one. Right now? The smell of that pork loin is KILLING ME, in that "why does this take so long to cook"? kinda way. I'll try to post pics of the finished product. I was told many many many moons ago, the first sign something is right in the kitchen, is it smells right, this... this smells right.
 
I loved the smell of prostatectomies in the morning OR, but could never face pork for lunch on those days!
 
Renae said:
So, wifey got a pork loin, and I decided to mix up how I cooked it.

I set the oven to 350, got the drip roast pan out, and I decided to try something. Last time I coasted a pork loin in flour, the flour was like dry crap on the pork. This time, I rolled each loin in flour, garlic salt, sage, pepper and basil.

I placed them on the ban, and then evenly spaced out pads of butter down each one. Right now? The smell of that pork loin is KILLING ME, in that "why does this take so long to cook"? kinda way. I'll try to post pics of the finished product. I was told many many many moons ago, the first sign something is right in the kitchen, is it smells right, this... this smells right.
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The bolded is your reason right there, along with the pork of course!

If I start a dish with olive oil, by the time the onions and garlic hits the pan everyone is hungry!

BTW, Rosemary and pork get along very well too!
 
Chomsky said:
The bolded is your reason right there, along with the pork of course!

If I start a dish with olive oil, by the time the onions and garlic hits the pan everyone is hungry!

BTW, Rosemary and pork get along very well too!
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Yeah, the wife isn't a huge rosemary fan, and I'm working on non-rosemary porkloins
 
Renae said:
Yeah, the wife isn't a huge rosemary fan, and I'm working on non-rosemary porkloins
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Ah, too bad then.

Rosemary baked potatoes is a common dish in Italian circles, if you've ever had them.
 
Try rolling the loin in cornmeal next time - uncured peameal bacon! The cornmeal mixes with the rendering fat, and O to the M ot the G.
 
Renae said:
So, wifey got a pork loin, and I decided to mix up how I cooked it.

I set the oven to 350, got the drip roast pan out, and I decided to try something. Last time I coasted a pork loin in flour, the flour was like dry crap on the pork. This time, I rolled each loin in flour, garlic salt, sage, pepper and basil.

I placed them on the ban, and then evenly spaced out pads of butter down each one. Right now? The smell of that pork loin is KILLING ME, in that "why does this take so long to cook"? kinda way. I'll try to post pics of the finished product. I was told many many many moons ago, the first sign something is right in the kitchen, is it smells right, this... this smells right.
Click to expand...

Oh good, this thread really is about the aroma of pork loin. I was hoping it wasn't a euphemism or something. :mrgreen:
 
Chomsky said:
Ah, too bad then.

Rosemary baked potatoes is a common dish in Italian circles, if you've ever had them.
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Oh yes, I do a great garlic olive oil rosemary roasted red potato
 
Renae said:
Oh yes, I do a great garlic olive oil rosemary roasted red potato
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In old school Italian cooking like I remember as kid, that's the only potato dish I ever saw.

I guess with all the pasta and bread on every table, who needs potato?

Oh wait, there's also "Potatoes Vesuvio"! Popular in local restaurants especially in the chicken dish of the same name, but not really ever seen at home unless part of the dish. Have you ever seen this in your neck of the woods?

Proud Italian Cook: Chicken Vesuvio
 
Chomsky said:
In old school Italian cooking like I remember as kid, that's the only potato dish I ever saw.

I guess with all the pasta and bread on every table, who needs potato?

Oh wait, there's also "Potatoes Vesuvio"! Popular in local restaurants especially in the chicken dish of the same name, but not really ever seen at home unless part of the dish. Have you ever seen this in your neck of the woods?

Proud Italian Cook: Chicken Vesuvio
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No actually, I haven't. My wife and I both come from good Italian stock. For Christmas we do a Feast of the Seven Fish. I make a killer Spaghetti from time to time. Start with Roma tomatoes and work out from there.
 
Renae said:
No actually, I haven't. My wife and I both come from good Italian stock. For Christmas we do a Feast of the Seven Fish. I make a killer Spaghetti from time to time. Start with Roma tomatoes and work out from there.
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I think "Vesuvio" started-out a regional Chicago thing, like Italian Beef.

Just was wondering if over the years it gained popularity elsewhere.

Man, I love the seven fishes! We're just too lazy to do it any more. Been meaning to make some baked clams one day soon:


0fac4bcd470abbe003a31055f8ef7078_Baked%20Clams.jpg
 
Chomsky said:
I think "Vesuvio" started-out a regional Chicago thing, like Italian Beef.

Just was wondering if over the years it gained popularity elsewhere.

Man, I love the seven fishes! We're just too lazy to do it any more. Been meaning to make some baked clams one day soon:


0fac4bcd470abbe003a31055f8ef7078_Baked%20Clams.jpg
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Oh tell me about it. I fear that with the kids out, we'll make a huge meal and be stuck eating it alone one year. I haven't baked clams in a while. Normally if I get clams or mussels I do a modified drunken mussel style and we chow down. I use a glass lid on the pot so I can see when they've popped and take them out just perfectly.
 
OlNate said:
Try rolling the loin in cornmeal next time - uncured peameal bacon! The cornmeal mixes with the rendering fat, and O to the M ot the G.
Click to expand...

That is a goddamned fantastic idea. I'll have to try that sometime.
 
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