Wife and I made a Pork Loin roast . we started with a 2 pound Pork Loin. added some Tony Chachere's creole seasoning .garlic powder in a pre soaked stone Casserole Pan. added cut up 2 large onions ,6 -8 full unpealed carrots & 1/2 dz. med. to large white russet potatos. cook for abut 1 hour before adding the potatos then keep it in the oven for 2-3 more hours at 325 degrees. ment to add some fresh celery but forgot. anyway it was soft and tender and melted in are mouth.
You could pick up Lindsay Lohan for less than a intel 990x, and still have money left over to bail her outta jail
Homer Simpson type drool....Originally Posted by renovation
Wife and I made a Pork Loin roast . we started with a 2 pound Pork Loin. added some Tony Chachere's creole seasoning .garlic powder in a pre soaked stone Casserole Pan. added cut up 2 large onions ,6 -8 full unpealed carrots & 1/2 dz. med. to large white russet potatos. cook for abut 1 hour before adding the potatos then keep it in the oven for 2-3 more hours at 325 degrees. ment to add some fresh celery but forgot
I have some hamburger bun laying in the fridge, plan to do something with it for dinner tonight
I've been buying the different marinated pork loins from Costco. The newest one is Smokey Applewood. Before that was mushroom. My favorite was garlic and lemon. It seems Costco gets a different marinade every few months but never keeps the previous version.
Sam's does the same thing. I had a raspberry chipotle the other day.
I actually get the basic full loins from Sam's club and have the butcher cut them into 3/4 to 1 inch boneless cuts.
Then I use Lawry's "Steak & Chop" Marinade on them (which you can let sit for as little as 30 minutes, but I put them in the fridge for an overnight bath in the marinade, and then they are ready for my hot grill..
Ummm the flavor... you gotta love it!
http://www.lawrys.com/Products/Marin...eak--Chop.aspx
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here's what i marinate pork in. it's bomb on ribs especially.
One of the awesomest things ever to have come out of my hometown of Syracuse. Still never had ribs that come close anywhere else. OOOOMMMMFFFFFGGGGGGG. Even the Dinosaur BBQ in Harlem isn't the same, there's something different, it's gotta be Syracuse. Never been to the one in Rochester though so I'm still curious about that.
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