Category:

Oven Roasting

Orange Balsamic Roasted Okra

by jughandle January 10, 2020

written by jughandle

I am a huge fan of the Okra, no matter how it is cooked. For that reason, I admit I may not be the best judge of this dish. That said…

Orange Balsamic Roasted Okra, good God, what’s not to like? Orangy, crisp long cut okra with the tangy-sweet flavor of balsamic vinegar. Wow!

Ok, maybe fried okra, or in this case “roasted” (read, healthier) might just be a welcome addition to your side-dish repertoire, yes?

I have included some nice pictures of floured and even crumb coated okra. This recipe is not that. The okra you’ll get from following this recipe will be crisp and crunchy, more like the first and last pictures in this post. If you prefer a crisp outside with a softer inside, toss the sliced okra in a mixture of all purpose flour with a tablespoon of either baking soda or corn starch added. You will need to then fry, not roast the okra in a 1/4 inch of oil in your skillet. The result should still be amazing, only with a few more calories. – jughandle

ORANGE BALSAMIC ROASTED OKRA

"This easy to make and healthy roasted okra is slightly crispy and has the most beautiful orange zing to it. These unexpected flavors are incredible." Recipe and summary from -The Endless Meal

Course Side Dish, Snack

Cuisine American, Southern American

Keyword orange balsamic roasted okra, roasted okra

Cooking Method oven roasted

Hot/Cold Dish Either

Course Side Dish, Snack

Cuisine American, Southern American

Keyword orange balsamic roasted okra, roasted okra

Cooking Method oven roasted

Hot/Cold Dish Either

Servings 2 side dish servings

Author TheEndlessMeal.com

Ingredients

1 lb okra cut in half lengthwise or 1/4 if large
1 teaspoon olive oil extra virgin of course
1/2 teaspoon salt Sea or Kosher
1 whole Orange Zest and juice from
1 1/2 Tbsp balsamic vinegar
1 Tbsp honey
1 clove garlic small garlic clove very finely minced
1/2 tsp Black pepper to taste
1 whole Orange sliced for garnish

Instructions

Preheat your oven to 450 degrees.
Clean and slice okra lengthwise. You can leave the short stem on.
Line a baking tray with parchment paper.
Toss the okra with the olive oil and spread them out on the prepared baking sheet in a single layer.
Roast the okra for 25 minutes.

While the okra is roasting, prepare the glaze

In a frying pan over high heat add the orange zest, orange juice, balsamic vinegar, honey, and garlic.
Bring it to a boil and let it boil rapidly, whisking occasionally until it has reduced by half, about 5 minutes. If it reduces a little too much, just add another splash of orange juice or water.
Once the okra is nicely browned remove it from the oven and toss it with the orange glaze.
Salt while they are still hot.
Serve the okra with orange slices and a little fresh cracked pepper.

Nutrition Facts

ORANGE BALSAMIC ROASTED OKRA

Amount Per Serving

Calories 139 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 601mg26%

Potassium 678mg19%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 14g16%

Protein 5g10%

Vitamin A 1624IU32%

Vitamin C 53mg64%

Calcium 186mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Variations:

Try adding sausage or bacon to make a hardier dish
You might like to spice it up a bit with hot sauce or cayenne pepper
Sprinkle a little Old Bay seasoning on it after mixing to make it more cajun tasting.
I like to grate parmesan cheese on the finished dish. It seems to bring out the flavors.

January 10, 2020 0 comment

American Food Combination Side Dishes Jerry Wooden Oven Roasting Stove Top Vegetables Vegetarian

Roasted Brussel Sprouts

by jughandle November 21, 2019

written by jughandle

If you’ve never considered Roasted Brussel Sprouts a go to side dish for Thanksgiving, much less any meal, you are not alone. Sprouts have been the redheaded stepchild of the vegetable world ever since mothers and grandmothers served boiled, bland sprouts to us as children.

I was lucky early in my palette formative years. I had a chef friend sauté a pan full of sprouts that made me forget about all the bad ones I had before.

So many ways to cook sprouts, so little time. I am including below, my favorite and easiest way to cook these delicious bite sized morsels. You should experiment. Add flavor, try different pairings. Eat them while they are still inexpensive. – jughandle

Roasted Brussel Sprouts

CRISPY roasted brussel sprouts are the perfect side dish for just about any meal. Learn what makes a dish good then add your own twists to it to make it your own.

Course Side Dish, Vegetables

Cuisine American

Keyword Roasted Brussel Sprouts

Cooking Method oven roasted, saute

Hot/Cold Dish Hot

Course Side Dish, Vegetables

Cuisine American

Keyword Roasted Brussel Sprouts

Cooking Method oven roasted, saute

Hot/Cold Dish Hot

saute 12 minutes

Servings 6 servings

Author jughandle

Ingredients

1.5 pounds brussel sprouts trimmed and halved
3 tablespoons olive oil
1 tablespoon unsalted butter melted
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper freshly cracked pepper
1/2 cup Panko Panko breadcrumbs
1/2 cup Parmesan cheese grated
1 clove garlic optional - minced
4 strips bacon crispy with oil, optional

Instructions

Preheat the oven to 425 degrees F.
Wash and trim the brussel sprouts removing the dry outer leaf. Slice the ones that are larger than bite size in half. Place in a large bowl and store in a bowl with a lid in the fridge until needed.
Prior to cooking, drizzle olive oil and melted butter over prepped sprouts. Add the salt, and pepper. Toss to coat in the oil/butter. Add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and parmesan coats all the sprouts.
In a large cast iron frying pan fry your bacon until crispy. Drain the bacon on a paper towel and retain the grease in the pan.
Transfer the prepped sprouts to a large cast iron frying pan and saute in the bacon grease and olive oil coating until the sprouts start to get a brown edge. Place your pan with the sprouts into your preheated oven and roast for 10 to 12 minutes to heat the sprouts through and fork tender
The Parmesan cheese should be melted and the bread crumbs crispy. Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts.
Transfer to a serving bowl and scrape up any crispy parts still in the pan to also add to the serving bowl. Crumble the crispy bacon over the dish if you are using bacon, Taste and adjust seasonings as needed.

Notes

If time is going to be short on the day of your meal, prepare the brussel sprouts up to a day in advance by washing, trimming and cutting them in half ahead of time. When you choose to do this, make sure to store the uncooked sprouts in an airtight container in the fridge for up to 2 days before cooking them.

Nutrition Facts

Roasted Brussel Sprouts

Amount Per Serving

Calories 242 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 490mg21%

Potassium 488mg14%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 3g3%

Protein 9g18%

Vitamin A 978IU20%

Vitamin C 97mg118%

Calcium 155mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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November 21, 2019 0 comment

Beverly Myer Naugher Bread Cornbread Jerry Wooden Oven Roasting Southern American

Southern Onion and Broccoli Cornbread

by jughandle June 8, 2019

written by jughandle

This Southern Onion and Broccoli Cornbread recipe is based on a recipe that Pat Gallman Winstead, posted originally by Sweetsavant.com on FB recently.

In fact I’m using their picture until I can photograph my version of the recipe.

Their title got my attention. Vidalia Onion Upside Down Broccoli Cornbread. I thought that it must be a Southern recipe because it has Vidalia onions in the title. Then I read the tell tale ingredient, “Sugar”.

I wasn’t born in the South but I’ve lived in the Atlanta GA area for 58 years as of the date of this post. I consider myself a Southerner at least in the heart. Being a Southern boy I know that cornbread made with sugar is not Southern Cornbread. Period.

Sweet corn in the south is just that, sweet. It follows that if you use a southern made flour and cornmeal your cornbread will be sweet enough.

Therefore since I like the idea of the yankee recipe I decided to use my Sister-In-Law, Beverly’s cornbread recipe and do a onion broccoli variation. Let me know if you like it. – jughandle

Beverly's Southern Upside Down Onion Broccoli Cornbread Recipe

My sister-in-law makes the best cornbread I've ever had. I'll be shocked if you don't think so too. - jughandle

Course Bread

Cuisine Southern American

Keyword Southern Corn Bread, Southern Upside Down Onion Broccoli Cornbread

Protein Egg

Cooking Method Pan Fried in Oven

Hot/Cold Dish Hot

Course Bread

Cuisine Southern American

Keyword Southern Corn Bread, Southern Upside Down Onion Broccoli Cornbread

Protein Egg

Cooking Method Pan Fried in Oven

Hot/Cold Dish Hot

Servings 8 servings

Author Beverly Myer Naugher

Ingredients

What You Will Need:

1/4 Cup Crisco shortening
3 Cups Self-rising CornMeal Martha White "Hot rise"
1/2 Cup Self-rising Flour White lily brand only
1 Cup Buttermilk
2 Eggs large eggs
1 large Vidalia Onion Or other sweet onion cut into rings
1 Cup Broccoli Chopped. If using frozen, defrost and wring the extra water out in a towel.

Instructions

Method:

Preheat oven to 425-450F.
Heavily coat a cold 9-inch cast iron skillet with 1/4 cup of Crisco shortening – coat heavily because the batter kind of fries in the shortening
Put greased skillet into hot oven and remove when shortening is melted
add the onion rings to the bottom of the skillet and arrange evenly. Return to the oven and let cook while you mix the batter.

For The Batter

Add cornmeal and flour together in a large bowl.
Mix the eggs and buttermilk in a separate bowl
Add the liquid mixture to the dry ingredients to form a batter.

For The Cook

wring the extra moisture from the broccoli after you blanch it
Mix in the broccoli and any other optional ingredients at this time.
Pour the batter into the pre-heated and greased 9-inch skillet.
Bake in oven for 15-20 minutes, or until it is lightly browned around the edges,
Cut into 8 pie shaped pieces and serve with a cold beer or other interesting beverages or sides.

Optional Ingredients:

Scallions, jalapenos, bacon, corn and/or cheese to taste

Notes

Note: Beverly likes her’s crispy, or until a fork stuck into the center of the pan comes out clean.
Serve hot.

Notes: Only fill the skillet halfway with the batter. It seems to be very important to use self-rising cornmeal and flour for this recipe and Beverly swears by White Lily self-rising flour and Martha White “Hot Rise” cornmeal. – jug

Note: If you use fresh broccoli you should blanch it quickly before chopping. Then wring it out in a dish towel like you would the frozen stuff.

Nutrition Facts

Beverly's Southern Upside Down Onion Broccoli Cornbread Recipe

Amount Per Serving (1 slice)

Calories 365 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 44mg15%

Sodium 57mg2%

Potassium 341mg10%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 5g6%

Protein 10g20%

Vitamin A 180IU4%

Vitamin C 12.1mg15%

Calcium 58mg6%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Things to serve with Cornbread

Southern Stir Fry With Turnips and Greens

Fried Chicken and Corn bread

Southern Fried Chicken Recipe from Ella Ween Myer

June 8, 2019 0 comment

Brunch Grilling Hors d'oeuvres Jerry Wooden Oven Roasting scallops Sea Food

Bacon Wrapped Scallops

by jughandle June 7, 2019

written by jughandle

Hors d’oeuvre

If you are stuck for a good appetizer or hors d’oeuvre idea, think bacon. Yep, everyone knows that unless you are a vegan or vegetarian, bacon can’t miss.

So what to pair with bacon? All most anything will work, from chocolate to seafood. That said let us try seafood.

Bacon, fried to a perfect crisp, wrapped around a succulent scallop. Wow, next.

Brunch

Brunch can be tricky. You first must determine the mood and appetite of the occasion. Let us assume that there will be drinking. Let’s say a Bloodymary, a Screwdriver or a Mimosa, kind of crowd. You will need food to soak up the drinks or you will have sleepy people lounging around your house all day.

Egg Benedict pairs beautifully with all of those drinks. If you need something for the light weights try Bacon Wrapped Scallops.

Bacon-wrapped scallops on the Grill

This is quick go-to recipe for Brunch, hors d'oeuvre, or appetizers.

Course appetizer, Breakfast/Brunch, hors d'oeuvre

Cuisine All

Keyword bacon wrapped scallops

Protein bacon, scallops

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Course appetizer, Breakfast/Brunch, hors d'oeuvre

Cuisine All

Keyword bacon wrapped scallops

Protein bacon, scallops

Cooking Method Grilling, oven roasted

Hot/Cold Dish Hot

Servings 12 single servings

Author jughandle

Ingredients

12 scallops large
1 Tbsp White vinegar
12 slices bacon thick-cut
1 cup Dijon mustard or English mustard
Olive oil or a spray like pam

Instructions

Preheat oven to 425 degrees. Preheat grill to medium-high heat.
Rinse scallops under cold water and pat dry.
Place 6 skewers or 12 toothpicks in a shallow baking dish. Cover with water and a splash of white vinegar. The water keeps the skewers from burning and the vinegar adds a little acid. Set aside.
Lay bacon on a baking sheet in a single layer. Bake until brown but still pliable, about 10–15 minutes. Remove from oven and let cool slightly. Rub the scallops with the mustard. Wrap each scallop with one piece of bacon, the browned side facing in. Thread two bacon-wrapped scallops on each skewer through the bacon to hold it in place. If using toothpicks secure the bacon to each scallop.
Oil the grill with some olive oil, and place the scallops on the hot grill, or in the oven and cook on all sides until the bacon is crispy and scallops are barely cooked through. That should take about 5-10 minutes.
Cool for a few minutes and either remove the toothpicks or serve with a fork.

Nutrition Facts

Bacon-wrapped scallops on the Grill

Amount Per Serving (1 of 12)

Calories 116 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 440mg19%

Potassium 103mg3%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 25IU1%

Vitamin C 0.3mg0%

Calcium 14mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

June 7, 2019 0 comment

American Food Carbohydrates Jerry Wooden Oven Roasting Potato Vegetables Vegetarian

Roasted Potato Stacks – Recipe

by jughandle November 6, 2011

written by jughandle

Roasted potato stacks with crisp baked cheese are the perfect comfort food. These little treats are easy to make and can be served with anything you’d normally have potatoes with, only fancier.

Roasted Potato Stacks Recipe

Simple easy to make or make ahead and pop in the oven recipe. Sometimes you just need comfort food.

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Course appetizer, hors d'oeuvre, Side Dish

Cuisine American

Keyword Potato Stacks

Cooking Method oven roasted

Hot/Cold Dish Hot

Resting/draining time 20 minutes

Servings 12 servings

Author jughandle

Ingredients

2 lbs red potatoes Yukon gold or Russet works well too
4 cloves garlic sliced or crushed
1 tsp kosher salt more or less to taste
1/2 tsp black pepper more or less to taste
1 tsp Italian seasoning Sprinkle on top before roasting
3 Tbsps olive oil or butter
1 Cup Cheese any kind will work, grated.

Instructions

Preheat the oven to 375 °F

To make the garlic oil:

combine the olive oil and crushed garlic cloves in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown.
Remove from the heat and set aside to cool down a bit.

For the Stacks:

Use any type of potato that you like, some people even like sweet potatoes, but it is easier if you select potatoes roughly the size of the muffin tin.
Clean and Peel the potatoes or use them with skin on. Slice potatoes as thin as possible by hand or with a mandolin.
Brush or spray a 12 hole muffin tin with the garlic oil or baking spray using a pastry brush, spray can or paper towel.
The easiest way to arrange the slices would be to put the slices in a large bowl and toss with the oil mixture until coated.
Mix in grated cheese. Then start stacking the slices in the muffin tins.
You can be as fancy as you want to be. Some people arrange them like rose petals. Some just jam them into the tin. It all eats the same.
Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
Roast the potato stacks in the preheated oven for 45 minutes to an hour or until the potatoes are golden brown and cooked through. The thicker your slices the longer they will take to cook.
Serve immediately with any main entrees.

Notes

Get creative, change up your seasonings and try different potato types.

Nutrition Facts

Roasted Potato Stacks Recipe

Amount Per Serving (1 Stack)

Calories 124 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 266mg12%

Potassium 357mg10%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 100IU2%

Vitamin C 7mg8%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

November 6, 2011 11 comments

Bacon Brent Naugher Naugher Family Oven Roasting Southern American

Brent’s Stuffed Jalapeno Peppers

by jughandle September 12, 2011

written by jughandle

I would again like to thank Brent for this great recipe for his Stuffed Jalapeno Peppers and thank Brent and Beverly for taking the fantastic in-progress shots for the blog.

clean and slice 2 dozen, or more, med to large jalapeno Peppers length wise. Remove the seeds and white pith

soften the cream cheese in the microwave for 30 sec. to make it easier to spread

fill the halves of the peppers with the cream cheese
lay your bacon on the table and wrap each suffed pepper in a strip of bacon

A tooth pick can be inserted through the bacon and pepper to help hold the bacon, but probably won’t be necessary
Lay out the wrapped peppers on a sheet pan
Sprinkle all of the peppers with Brent’s Rub mixture

Cook on 400 ° F until crispy
Carefully pour off bacon grease

Plate and serve
Apologize to your guests for not making enough

Brent's Stuffed Jalapeno Peppers

Author jughandle

September 12, 2011 6 comments

Carrots Dinner/Supper Lunch Main Dishes Onion Oven Roasting Pork Potato Southern American

Jughandle’s Oven Roasted Pork Loin and Root Vegetables

by jughandle August 2, 2011

written by jughandle

My Oven Roasted Pork Loin with Root Vegetables are a staple at our house. We have roasted pork usually twice a month or more. Years ago my parents gave us a RONCO rotisserie oven as a gift. I never looked back. I now rotisserie anything that I can’t or don’t have time to grill.

This recipe describes the oven roasting method with reverse searing, which is almost as good but takes a lot more time than the RONCO. -Jughandle

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Roasted Pork is my goto dish when a quick, inexpensive, delicious meal is called for. Roasting on top of the root vegetables imparts a nice meaty flavor to the whole meal. In this recipe I will employ the Reverse Sear method of cooking. Low and slow to temperature then sear.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Resing Time 20 minutes

Servings 10 Servings

Author jughandle

Ingredients

For The Pork:

5 lb Pork Loin When I get mine at Kroger they are usually 1/2 loins
1 Tbsp Olive Oil EVOO
1 Tbsp Lemon Pepper I will only use McCormick's Lemon Pepper. All the others taste artificall and have MSG in them.

The Vegetables and Herbs You Will Need:

2 lb Red Potatoes Smallish potatoes, cleaned and dried. No need to skin these
2 lbs Onions medium size about 1/2 lb each either yellow or sweet peeled and quartered
2 lbs Carrots or parsnips, cleaned and cut into 1-1/2 inch pieces
1 Tbsp Olive oil EVOO
1/2 tsp oregano dry or 1 Tbsp chopped fresh
1/2 tsp Thyme fresh chopped
1/2 tsp Kosher salt
1/2 tsp black pepper crushed

Instructions

Method:

Preheat the oven to 275 deg F

To Prep The Vegetables

Cut all the vegetables into golf ball sized pieces or a little smaller. The potatoes can stay whole if they aren't too large. If they are just cut them in half.
Put them all in a large bowl or the baking pan and drizzle with the Olive oil and sprinkle with the herbs, salt and pepper. Mix to evenly coat.
In your deep baking pan or mixing bowl, pour in all the coated vegetables and spread them evenly on the bottom. They will serve as your roasting rack for the Pork loin.

For The Pork

Pork loins are usually pretty firm and I rarely truss them, but truss if need be.
Rub the loin with Olive oil and sprinkle completely with a heavy coat of Lemon pepper.
Lay the Pork on top of some of the vegetables in the center of the pan.

To Roast

Lower your oven temp from 275 to 250°F. Put the pan with the meat and veggies on the center rack uncovered and set a timer for 1 hour.
After 1 hour use your instant read meat thermometer and probe the center of the thickest part of the pork. You are looking for around 120°F.
Put the meat back in the oven and check every 10 minutes or so until you get to 120°.
When you hit 120° internal on the pork, transfer the pork loin to the hot frying pan.
Turn the oven up to 400°F and continue to roast the vegetables while you sear the pork. If the veggies are dry, drizzle the tops with olive oil. If the potatoes are tender and brown, just put a lid on the pan and turn the oven off.

For The Reverse Sear

Put 2 Tbsp of olive oil in the bottom of a cast iron pan and heat on high to just under the smoking point. The oil will start to shimmer.
Remove the loin from the baking pan and transfer to the hot iron pan.
Sear on all sides until a nice crust is achieved.
Check the internal temp again. It should be 125-145°F. If it is too low keep searing until the temp is reached.
Rest the meat for 20 minutes

To Serve

Thinly slice the loin and plate about a 1/2 lb per serving.
Serve with the roasted vegetables and make a gravy from the pan drippings.

Nutrition Facts

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Amount Per Serving (8 oz)

Calories 463 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 143mg48%

Sodium 310mg13%

Potassium 1692mg48%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 9g10%

Protein 54g108%

Vitamin A 15160IU303%

Vitamin C 19.9mg24%

Calcium 74mg7%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

August 2, 2011 0 comment

American Food Dinner/Supper Featured Grilling Jerry Wooden Lunch Main Dishes Oven Roasting Pork Special Events & Holidays

Jughandle’s Slow Roasted Pork Loin

by jughandle July 25, 2011

written by jughandle

Jughandle’s Slow Roasted Pork Loin is my signature dish.

Watch any cooking competition. They always ask the contestant to cook their signature dish. This is mine. I know without a doubt that the pork with be killer every time I make it. The only variation I make is to cook it on a bed of root vegetables. – Jughandle

Whenever you use a recipe, look for the Key to make the recipe a success. The Key to this recipe is Internal Temperature.

Internal Temperature Of Pork

For years and years all recipes told the cook to ALWAYS cook pork to an internal temperature of over 165 deg F. If you cook your pork to 195-205 deg F, completely breaking down the muscle fibre, you will render the meat tear apart tender. But until you get to that point any internal temperature from 160 to 180 deg F will be dry, tough, and editable.

Pork Is A Different Animal Now

Unless you shoot a wild boar or buy a pig from a rural farmer, the pork you get is safe. It will be much safer to eat than the pork your grandmother or even mother, ate.

Without grossing you out, pigs used to have a parasite called Trichinosis from eating infected meat scraps. Pigs will eat anything.

Trichinosis is caused by eating raw or undercooked pork and wild game infected with the larvae of a parasitic worm. The contaminated meat becomes infected with the larvae of a worm called Trichinella spiralis. If that meat is not cooked at high enough internal temperatures to kill the larvae, the larvae can infect the person or animal that eats the meat.

In the past, pigs infected with trichina worms from eating raw meat scraps were common. Today, most farm raised pigs eat grain-based pellet food, similar to dog chow.

Organically raised pigs munch grass. It’s illegal to feed raw meat to pigs raised commercially. Hence, trichinosis has been virtually eliminated.

Back To The Proper Cook For Slow Roasted Pork Loin

Now that we have gotten all the nasty out of the way, let us continue.

Always use a good internal thermometer to cook any meat. With pork the recommended internal cooking temperature is now 145 deg F. Ground pork should still cook to 160.

I always cook my pork to an internal temperature of 139-140. I then remove from the heat, cover and let rest for 20-30 minutes. The internal temperature will continue to rise and end up somewhere between 145 and 150.

Jughandle's Pork Loin

Moist, tender, melt in your mouth, slow roasted Pork Loin

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Resting Time 20 minutes

Servings 10 servings

Author Jughandle's Fat Farm

Ingredients

4 lb Pork Loin 3-5 lbs approx - this is considered a 1/2 loin
4 Tsp Lemon Pepper McCormick's Brand only
2 Tsp Olive oil extra virgin
1 clove garlic smashed - optional

Instructions

Pre-heat conventional oven to 235 deg F or fire up the grill for indirect cooking
Rinse and pat dry Pork Loin
Cover loin with olive oil and heavily rub Lemon Pepper over entire loin
heat 2 Tbsps of olive oil to smoke point in heavy pan or skillet if using the oven. You won't need to brown the loin before cooking on the grill.
add garlic to pan
sear the loin quickly until brown on all sides to start a crust
put loin on roasting pan fat side up for the oven or put in the grill with indirect heat around 250°F
insert oven save temperature probe in largest part of loin or check internal temperature after about an hour into the cook.
put loin in oven and cook until internal temperature reads 139 deg F.
Remove from oven or grill and cover loosely with foil
Rest for at least 20 mins
Internal temperature should now read over 145 deg F.
Slice and season with salt and pepper and eat while still warm.

Notes

This recipe assumes a 3-4 lb loin. Internal cooking temperature is the key to the success of this dish. Cooking to over 150 deg F will produce a dry flavorless piece of meat.

Nutrition Facts

Jughandle's Pork Loin

Amount Per Serving

Calories 250 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 114mg38%

Sodium 89mg4%

Potassium 689mg20%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes and Complimentary recipes:

Get a Good Internal Thermometer

Upside Down Potato and Onion Tart

Jughandle’s Oven Roasted Pork with Root Vegetables

Jughandle’s Modified Caesar Salad

July 25, 2011 1 comment