Welcome to the Gulf Shores Pier Fishing Forum.
Page 1 of 2 12 LastLast
Results 1 to 10 of 14
Like Tree28Likes

Thread: Garlic/Herb Crusted Pork Loin

  1. #1
    Senior Member
    Join Date
    Jun 2012
    Location
    Mobile, LA
    Posts
    2,324
    Thanks
    968
    Thanked 950 Times in 431 Posts

    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 ride
    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.

  2. The Following User Says Thank You to ChileRelleno For This Useful Post:


  3. #2
    Senior Member
    Join Date
    Jun 2012
    Location
    Mobile, LA
    Posts
    2,324
    Thanks
    968
    Thanked 950 Times in 431 Posts
    One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.




    Looking Good.



    Pier#r and jollymon like this.
    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.

  4. #3
    Senior Member
    Join Date
    Oct 2011
    Location
    Pensacola, FL
    Posts
    1,118
    Thanks
    38
    Thanked 335 Times in 150 Posts
    Chili, we are gonna have to start banning your posts due to XXX material! Looks good!

  5. #4
    Senior Member
    Join Date
    Jun 2012
    Location
    Mobile, LA
    Posts
    2,324
    Thanks
    968
    Thanked 950 Times in 431 Posts
    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




    jollymon and travis like this.
    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.

  6. #5
    Senior Member
    Join Date
    Jun 2012
    Location
    Mobile, LA
    Posts
    2,324
    Thanks
    968
    Thanked 950 Times in 431 Posts
    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

    jollymon and travis like this.
    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.

  7. #6
    Senior Member
    Join Date
    Jun 2012
    Location
    Mobile, LA
    Posts
    2,324
    Thanks
    968
    Thanked 950 Times in 431 Posts
    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

    travis, Pier#r, coach and 3 others like this.
    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.

  8. #7
    Senior Member
    Join Date
    Oct 2011
    Location
    Pensacola, FL
    Posts
    1,118
    Thanks
    38
    Thanked 335 Times in 150 Posts
    You are just asking for it! Haha! Man that looks awesome!
    ChileRelleno likes this.

  9. The Following User Says Thank You to Rockinchef88 For This Useful Post:


  10. #8
    Senior Member
    Join Date
    Jul 2013
    Location
    auburn, alabama
    Posts
    120
    Thanks
    57
    Thanked 115 Times in 35 Posts
    Dude. Nice. Just made me want to slap my mama on Mother's Day and I didn't even so much as smell it!
    ChileRelleno likes this.

  11. #9
    Senior Member
    Join Date
    Feb 2014
    Posts
    1,136
    Thanks
    1,553
    Thanked 782 Times in 334 Posts
    I'm digging that Smoke Vault!
    ChileRelleno and fishgeek like this.

  12. #10
    Senior Member
    Join Date
    Sep 2012
    Location
    Mt. Juliet, TN
    Posts
    602
    Thanks
    178
    Thanked 168 Times in 76 Posts
    "Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!
    ChileRelleno likes this.

 

 
Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •