Is there a cook in the house?

[NNN0LHI]

A restaurant I go to used to have a peppered pork roast or a pork tenderloin (or something?) on their buffet that I would kill for. It was good. Really good. But they discontinued it a couple of months ago unfortunately. It was roundish shaped maybe about the size of a medium sized head of lettuce. The meat looked so white I thought it was sliced turkey the first time I seen it. I would like to try making this myself but I am not sure what cut of meat this was. Does anyone know? Thanks in advance if anyone can help me here.

Don

[Ninga]

1. Sounds like it was a boneless center cut pork loin. Take care

when roasting, use a meat thermometer, boneless cuts of meat cook quicker and can dry out if not prepared properly.

Good luck!

[havocmom]

2. Yep, boneless center cut loin. Wonderfully versital cut, lean & fast.

Havocdad loves it seasoned with granulated onion, cumin, then browned, roasted and served with green chili sauce... OR: seasoned with some ginger, onion then browned, roasted, served with applesauce.

Great meals in short order.

[sui generis]

3. Did it have a bone in?

If so it was probably a pork shoulder roast.

Almost any pork roast cooks to "white" when done, but there are a couple of things to be aware of.

A regular pork roast (not a tenderloin roast or a shoulder blade roast) will cook nicely in about 2.5 - 3 hours for a small roast, also, best done in a crock pot if you are new to making roasts or else in a 325 oven. A tenderloin will cook (covered or foil wrapped) in about 50 minutes in the oven at 325 and have a slightly pink center, which is desirable for tenderloin. Be careful which cut you get.

A shoulder blade roast is a much tougher roast and has to be cooked longer at a lower temperature to be tender, but is worth the wait. I generally cook a shoulder blade for 6 - 9 hours, kind of like a brisket.

good luck!

[NNN0LHI]

7. No bone

Thank you all for the cooking tips. I think I am going to try havocmom's recipe in the above post. It sounds good. I am going to be cooking this baby on a gas grill on the lowest setting. Also think I will avoid the direct heat and use half the burner for cooking without being turned on. Thanks again everyone.

Don

[Rabrrrrrr]

4. Ummm, hate to say it, but that was a baked head of cauliflower

:P

[Bassic]

5. What's cauliflower?

I just want to expand my knowledge of english names for vegetables

[Rabrrrrrr]

6. Here you go: google image search is a man's best friend

[Bassic]

8. Cool, that's what I figured.

Thanks

[nothingshocksmeanymore]

9. Here's how I would make it for maximum flavor

Get a one to two pound boneless pork loin. At Costco (if you shop there) they have a larger one that looks more like a roast but most of the time pork loin is sold in long strips (about 8 inches) and about 2 inches in diameter.

Marinate the pork in about 1/4 cup of soy sauce as little as an hour but you can do it up to 24 hours.

Heat your oven to 325.

in a pan, brown pork on stove top in 1 tbs olive oil, then transfer to baking pan.

smother pork in coarse black pepper or crush fresh peppercorns.

Bake in oven at 325 at 25 minutes per pound or until meat thermometer say internal temperature is 165 degrees.

This will probably come close to what you had.
:hi: