Cooking suggestion for pork loin

[rob contant]

Good morning. I went on my first hog hunt this past June. We've hosted a few pork feasts and served pulled pork sandwiches and cold suds. My wife isn't too keen on hunting (yet); however, she's an enthusiastic cook and has enjoyed preparing meals with the pork.

We've cooked all the shoulder/butt roasts and I've just defrosted a pork loin. Its attached to the bone and I'd like to seek your opinions on a good way to cook this piece. We were thinking about slow cooking this meat on the bone in the crock pot for some enchiladas. Do you think a crock pot would get warm enough to cook through all of that bone (i.e. vertebrae and stuff)?

Thanks!

Rob

 

[ltdann]

I've used this elk tenderloin recipe with good success. I just used pork instead and tuned down the temps and cooking times. Also, used burgundy instead of port and added some portabello mushrooms.

http://www.huntfishcook.com/index.php?option=com_ricettario&func=detail&Itemid=48&id=28

 

[rob contant]

Thank you! We'll give it a shot.

 

[tpuig]

The loin is the only piece that doesn't go into the freezer or to the butcher. It's just too good. When you are parting out the hog, put it into some zip lock bags and marinade it/them. The next day it's awesome. There are tons of good marinades out there, just grab a bottle of what you like or be daring.

Then usually we cook them as medallions. Mushrooms, apples and bacon are some tastes that go well with pork loin. Otherwise just search on a foodie site and there will be tons of great ideas. Hope this helps.

 

[rob contant]

tpuig,
Thanks for your suggestion. I'll take your advice next time around.