One of the great things about buying meat in bulk, is the price savings you can get. Recently, I bought this whole pork loin. Now, this here is the definition of hunk of meat!
Now when you buy a nearly 9 pound piece of meat, it can be a bit overwhelming. I break mine down to get 3+ meals out of it. The reason I say 3+ is because this is perfect for feeding crowds.
When we had family over to celebrate a birthday, I used the two ends of the loin, the boneless rib roast and the boneless sirloin roast. I then cut the middle portion into inch thick chops and put in the freezer for future stuffed pork chop meals.
With the help of my food processor I mixed together the marinade of pepsi or coke, jalapenos, onion, garlic, soy sauce, honey, olive oil and ginger.
Poured the marinade over both roasts in a gallon zipper bag.
Let them marinade for a few hours or over night. The remove the roasts and place in a roasting pan or dutch oven. I sprinkled the loins with salt and pepper as well.
I roasted the pork on 375 for about an hour. I use a meat thermometer and took the roast out to rest when the temp reached 150 degrees. As the meat rests it continues to cook and will rise another five degrees in temperature.
I realize we were all raised eating pork white and dried out, but pink pork is perfectly safe to eat. Now that we raise our pigs mainly in barns, they are not exposed to various bugs and other items that live in the soil. So, the need to cook pork till it is over cooked and dry isn’t necessary.
What are you all cooking up? Can’t wait to see some of your great recipes. Last week had some popular recipes. Be sure to check out these favorites.