Thursday, March 24, 2011

Recipe: Miracle Marinade Pork Loin

Pork loins may be my favorite cut of pork.  It is moister than chops, less calories then ribs, and is very simple to prepare.  Combo that with the Miracle Marinade and you've got a show-stopper of a dish that is bound to impress anyone.  Pork loins are a bit more expensive than other cuts of meat usually featured on here but there are some tricks.  First always look for the pork loins that come two to a pack.  Ask the people working at the store if they sell them.  It not only gives you more pork for your buck (It costs a bit more than a single but you tend to save a few dollars on the "second" loin) but you can freeze one or just cook both.

You will need:

One batch of Miracle Marinade (check link for recipe)
One (or two) pork loins
A gallon ziplock bag

Mix together the Miracle Marinade.  Remove the pork loin from the plastic wrapping and coat with salt and pepper.   Place the pork inside the gallon ziplock bag and cover with the marinade.  Massage the pork around in the marinade to make sure it is completely covered.  For best results let it marinade during the day, though it can be as long as overnight or as short as an hour or two.  When ready to cook begin by heating a large skillet to high and preheating the oven to 350 degrees.  Sear the meat on all sides in the skillet for 3-4 minutes.  Then place the meat in an oiled or foil lined baking dish/pan and place in the oven for 30 minutes, uncovered, until the internal temperature reaches 155 degrees.

Servings: ~3-4 per loin

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