Sunday, September 30, 2012

Mesquite Pork Loin

Photo courtesy Taste of Home

   A few weekends ago, it was hectic around the house and I wanted something easy that I could throw together, let cook while I went on my merry way. I needed something like a crockpot meal, but didn't take that much time. Come to think of it, it could have been the beginning of football season. (Yeah!)
   I had found a bargain on a boneless pork loin recently, so it was cut into thirds and frozen for later. Midweek, I had taken a portion of the loin out to thaw for the weekend. The idea that worked in this case was to spice the pork (dry rub it), sear it and then cook it in the oven on low in foil to keep it moist. I gave the potatoes a head start in the microwave and the tossed them in with the pork at the last stage for flavor.

Mesquite Pork Loin
1/3 whole boneless pork loin
2 cloves garlic
2 T. smoky dry rub,* or favorite Mesquite-type spice blend
olive oil
Kosher salt
cracked black pepper
6-8 medium potatoes, skin pricked with knife

Insert garlic cloves into meat between fat and meat layers. Sprinkle dry rub, salt and pepper on pork. Drizzle lightly with olive oil and let stand for 30 minutes to a few hours in refrigerator.

Microwave potatoes for 9 minutes each side, rotating every 3 minutes. Let rest for 20 minutes or so while searing pork. When potatoes are cooled enough to handle, cut in 1/8ths.

In large skillet, heat 2 T. olive oil. When hot but not smoking, quickly sear each side of pork loin, just so that it's browned on all sides - about 4-5 minutes each side.
Preheat oven to 350.

 On a small cookie sheet or baking pan, make a boat out of aluminum foil. Place pork loin in center of foil and layer potatoes around edges. Wrap meat and potatoes in an aluminum foil boat, seal and put in warm oven (275 degrees) for 30 minutes. 

Remove from oven, letting stand until ready to serve
*for recipe see "spices" section of my blog.


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