OT: cp recipe using pork loin

Loin is a cut that needs fast cooking, not slow. Shoulder or Boston Butt are better cuts for slow cooking.

Loin was on sale this week at my grocery store, too. I cut slices off for grilling, and then cut more into thin strips for stir fry and spring rolls. The rest will get roasted and served with a nice citrus or cranberry sauce.

I don't have a recipe, but I just chunk the loin with a cup or so of water and cook it in the crockpot on "high" for an hour or so, (till it's done & tender) then take it out and shred it. Reserve the liquid. Take the pork out and shred it. Put it back in, with "enough" of your favorite bottled BBQ sauce, you can add some of the liquid if you want to thin it. Cook it a little longer just so the flavor saturates the pork real well. I love this, because I'm on the heart-healthy diet, and beef isn't good for that. If you trim all the visible fat off the loin, it's really a very lowfat sandwich. Very tasty too. It's a good way to serve lean pork loin that isn't so "dry." Sherry

This from COnnie in response to my post. I haven't tried it yet though. It sure looks great.Enjoy! TAria

_Pork tenderloins, Cuban style (modified for crock pot)_ (Basic recipe from Rachael Ray)

Ingredients:

For Cuban Pork Tenderloin:

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed Extra virgin olive oil or vegetable oil, for drizzling 1 small onion, minced 4 cloves garlic, finely chopped 2 limes, zested 1 large orange, zested 1 teaspoon coarse salt 1 teaspoon coarse black pepper 1 teaspoon dried oregano

Relish for sandwiches:

6 dill pickles, chopped 1/2 cup sweet red pepper relish 2 scallions, chopped

Sandwich fixins:

1 pound shaved ham, from the deli counter 1 pound shaved Swiss cheese, from the deli counter 4 tablespoons butter, for toasting sandwiches 8 Crusty rolls

Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Add about a cup of beef stock and pop in crock pot on low for approx 6-8 hours (the initial searing gets the cooking started). Take meat out of crock pot and shred, using two forks.

Now, for the relish: Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.

To assemble sandwiches: Place ham and Swiss cheese on a serving plate with shredded pork, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.

(Note: While toasting the sammies gives it a more authentic taste, it's not necessary ... also, this recipe makes enough for *10* sammies, not the 8 the reciupe says, so there's leftovers for the next day! Simply assemble them, wrap in foil, and place in fridge. You don't even need to reheat them! YUMM-O!

CAUTION: If the BF takes the sammies to work, co-workers WILL demand a bite! If she's not careful, she'll end up cooking Cubanos for the whole office! (Lord knows I do!)

That's the one I remembered. We are weight watchers and I think that i can make this ww-friendly! Plus we are doing a kitchen remodel and I will need all the recipes that I can think of that will be easy to do with a limited kitchen!

Thanks!

judy in fort worth

That sounds great! Might need to save it for a week when we can splurge on Weight Watchers! Thanks. I have put it in my "need to try this" file.

judy in fort worth