EASY Weekday Pork Loin: Garlic and Thyme

  • Posted by a hidden member.
    Log in to view his profile

    Apr 20, 2012 12:55 PM GMT
    Since there has been a number of threads from people who haven't/don't cook, I wanted to share a very simple, and healthy, weekday recipe for a high protein, low fat Pork Loin.

    This recipe comes in at about 60g of protein, 350 calories, 10g of fat per serving.

    Most pork loin you can easily find in the meat section of any grocery store, and usually are butchered in ~1lb cuts. (enough for 2 good sized meals for an adult) Usually for ~$7/lb (organic at Whole Foods usually around $10-12/lb)

    Ingredients:
    1 lb - Pork Loin
    1/8 tsp Salt
    1/4 tsp black pepper
    1/2 tsp thyme
    2-3 cloves garlic

    Total Cooking and Prep Time: 30-40 minutes.

    First you want to take a knife and put 5-8 dimples into the loin (just put the tip of the knife blade into the loin to create a small (~1cm) cut. This will help the loin "grab" some of the garlic rub we are going to make.

    Take 2 cloves of garlic (3 if you really like garlic), peeled, and either mince it or put it through a garlic press into a small bowl-- even a coffee mug works! Then take 1/8tsp salt, 1/4 tsp black pepper, and 1/2 tsp Thyme and add that into the bowl/mug. Mix this mixture together until it forms into a paste (if you need more moisture, you can at just a drop or two of olive oil). Rub this paste all over the pork loin, being certain paste gets into the dimples you've created.

    In a oven safe pan (preferably cast iron) heat 1 table spoon of oil. (your choice), right as it starts to smoke, place the Loin into the pan, and let it cook for 2-3 minutes or until the side touching the pan starts to brown and forms a golden crust. Then flip it for another 2 minutes. Immediately place the loin into a preheated oven at 350F. Cook for 20-30 minutes or until it reaches 150F in the thickest part of the pork. .

    Immediately take it out of the pan, and place on a cutting board and loosely cover with aluminum foil. Let it rest for 3-5 minutes. (prepare your salad, or sidedishes at this time). Slice into medallions and serve! YUM!

    If you do not have an oven safe skillet/pan, you can have a baking dish or sheet in the oven(while it was preheating) ready for you to transfer the loin to it. (The point is you want the vessel the loin is cooking on to be HOT already)

    Notes:
    The Thyme is optional, however provides a good additional depth of flavor.

    The USDA "reccommends" 160F for pork, however it dries it out... so I rarely cook over 150. 160 is just too much, and really dries it out.
  • Posted by a hidden member.
    Log in to view his profile

    Apr 20, 2012 2:14 PM GMT
    :-(
  • dj12

    Posts: 55

    Apr 20, 2012 2:22 PM GMT
    Cool, thanks for the recipe. It's something I could make. I love pork loin - well, anything pig related. My mom makes a really good pork loin with an orangy type sauce and roasted sweet potatoes. Always gorge on it. Leave it a little pink on the inside too. Totally safe.
  • Posted by a hidden member.
    Log in to view his profile

    Apr 20, 2012 2:28 PM GMT
    Its easy! Its a very basic recipe, so you can easily change up the 'rub' you put on it... cumin, chili powder, would also work really well for a spicier version.
  • tckrguys

    Posts: 133

    Apr 20, 2012 5:17 PM GMT
    You can also do the loin on the grill as well for an additional flavor enhancement and slightly different flavor than baking.
  • Posted by a hidden member.
    Log in to view his profile

    Apr 20, 2012 6:42 PM GMT
    MINT SAUCE!!!