Can you really get four meals from a $16 pork loin?
This is the question Mike Schilling set to find out. Pork has a fantastic natural flavor, but it's also a bit of a blank canvas that a creative cook can take in infinite directions. We think Mike did an incredible job with this endeavor, and if you want to find more of his creations you can find him at @smokin_highwaymen_bbq.
Take it away Mike!
#1 - Maiale Saltambocca Ala Romano
Part 1 of 4, four meals out of an 8 lb, $16 Smithfield pork loin. A variation on an old Roman Italian dish, Maiale Saltambocca Ala Romano, with the variation being pork loin instead of veal.
I used the blade end (#1 in the pic) of the pork loin and slice cutlets, pounded out, seasoned with Croix Valley Italian and Greek, pin prosciutto and a fresh sage leaf, dredged in flour with the two Boosters, sautéed in a pan and then finished with a little provolone.
I deglazed the pan with Marsala wine and chicken stock for the finishing sauce. A very flavorful, earthy, and traditional dish that serves well with sautéed spinach.
I have made this before with pork tenderloin and just Italian Booster, but this new Greek Booster added in takes it to a higher level! Getcha some!
#2 - New Orleans Pork Loin Muffuletta with Provolone and Olive Tapenade
Part 2 of 4, 4 meals out of an 8lb, $16 Smithfield pork loin. New Orleans pork loin muffuletta with provolone and olive tapenade.
I used the center rib cut (2 on the pic), seasoned with Croix Valley Greek Booster, smoke at 250 until 140 internal, rested in foil, refrigerator, then through the slice-o-matic.
Diced up some olives, roasted red peppers, garlic, and capers with some olive oil for the tapenade. Piled the loin and provolone in layers and heavy on the tapenade. Delicious! A recipe I’ve done before with pork tenderloin also. Greek BBQ Booster, you gotta getcha some!
#3 - Southwest Green Chile, Cheese, and Chorizo Stuffed Pork Loin
Part 3 of 4, 4 meals out of an 8 lb, $16 Smithfield pork loin! Southwest green chile, cheese, and chorizo stuffed pork loin with the center cut (3 in the pic at the top) portion of the loin, trussed up, and seasoned with Croix Valley Southwest Booster. The new Southwest Booster is awesome on pork, and nothing says Southwest like chiles!
#4 - Pork Gyro with Homemade Tzatziki Sauce
Part 4 of 4 - 4 meals out of a 8 lb, $16 Smithfield pork loin. This recipe got me paid, and it’s near to my heart because during one step in the process, well let’s just say it’s odiferous to the point of offensive, but in the end it tastes like heaven!
I used the sirloin end (4) of the pork loin, cut in chunks and ground. Added diced red onion, a few tablespoons of Croix Valley Greek Booster, and ran it through the grinder one more time.
Then the mixture is emulsified with some olive oil in the mixer, wrapped in plastic wrap in the shape of a loaf and par frozen.
Removed from wrap, cooked at 275F until 145F, then allowed to cool and refrigerated to set.
Homemade chunky tzatziki sauce (recipe here), red onion, tomato, feta, and a browned up pita, slices of the loaf are browned on the griddle and added.
This is the first time making it with Croix Valley Greek Booster and I’m telling you, this is one hell of a Greek seasoning. Getcha some!
Damon, excellent recipes. I also use for pozole, Mex soup.