Food prices are increasing. Too fast and too much!
12-09-2021, 07:10 AM
#111
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,081
In my frugal/cheap cooking, I try to have basic ingredients that I know how to use. I buy in bulk so typically have a lot of things made from the same things, and am always looking for something different to do with my regular ingredients.
In this case, pork loin. We buy the big "baseball bats of meat" and cut them down into typically about 3 pound portions. I know a lot of things to do with pork loin! The other day my PBS Creates channel was on and I watched and then made this recipe from Kimball's Milk Street:
https://www.177milkstreet.com/recipe...ffed-pork-loin
Sorry, you have to create an account/sign in to actually get the recipe.
Basically you butterfly a pork loin and make a chimichurri sauce, spread it over the pork loin and and roll it all back up with (peeled of course) hard boiled eggs. A chimichurri is much like a pesto, but using parsley and cilantro.
Butterflying isn't that big a deal, I often will "open" the loin a bit to season the meat which starts the same. Anyway, I did the first cut correctly but then the second cut was my "open" at the wrong angle and so my spiral didn't go around as much as it should. We liked the addition of the eggs, but we like Scotch Eggs too (sausage wrapped hard boiled eggs, being keto we skip the breadcrumbs but can use other things).
In this case, pork loin. We buy the big "baseball bats of meat" and cut them down into typically about 3 pound portions. I know a lot of things to do with pork loin! The other day my PBS Creates channel was on and I watched and then made this recipe from Kimball's Milk Street:
https://www.177milkstreet.com/recipe...ffed-pork-loin
Sorry, you have to create an account/sign in to actually get the recipe.
Basically you butterfly a pork loin and make a chimichurri sauce, spread it over the pork loin and and roll it all back up with (peeled of course) hard boiled eggs. A chimichurri is much like a pesto, but using parsley and cilantro.
Butterflying isn't that big a deal, I often will "open" the loin a bit to season the meat which starts the same. Anyway, I did the first cut correctly but then the second cut was my "open" at the wrong angle and so my spiral didn't go around as much as it should. We liked the addition of the eggs, but we like Scotch Eggs too (sausage wrapped hard boiled eggs, being keto we skip the breadcrumbs but can use other things).
12-09-2021, 08:00 AM
#113
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,081
It holds up much better for slicing than you'd think when you tie up the roast. Usually I will just "open" it and put in a bunch of the big jar of minced garlic from Costco or maybe some herbs. For pantry ingredients, again, I will often have the big jar of Pesto from Costco and this would work well with that too.
But this sliced beautifully even with the egg. The meat was tad overcooked, it was fine when fresh but a bit dry the next day. The egg was still lovely, I had cooked them to normal eating hard boiled status. Hubby heated his up in some bacon drippings and said it was delightful. Mine was fine with just the microwave.
In another thread, I mentioned Salsa Verde from the big Costco Jar of Hatch Chilis -- that was another way of using pork loin, cubed and essentially stewed. 2 very different ways of the same economical cut.
But this sliced beautifully even with the egg. The meat was tad overcooked, it was fine when fresh but a bit dry the next day. The egg was still lovely, I had cooked them to normal eating hard boiled status. Hubby heated his up in some bacon drippings and said it was delightful. Mine was fine with just the microwave.
In another thread, I mentioned Salsa Verde from the big Costco Jar of Hatch Chilis -- that was another way of using pork loin, cubed and essentially stewed. 2 very different ways of the same economical cut.
