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  1. #1
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    How should I cook this pork loin?



    I fancy something light, so maybe sliced and turned into schnitzels, then with an Italian tomato sauce and cheese on top, like a chicken parmigiana. Served on a bed of pasta.

    Though I'm considering roasting it. Perhaps a mustard and honey sauce.

    Hmmmmm.

    Any recommendations/ideas?

  2. #2
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    Go the roast. If you want the schnitzel feast, buy some veal (difficult) or lamb. Only problem with the roast is the small size of the cut. You'll need to keep a close eye and, to stop it drying out I would use an oven bag. After all there's no crackling to be concerned with.

    For the truly authentic flavour, make sure you take it out of the pack, put it on the kitchen sill and wait for the blowies to do a job, then give it a quick scrape and whack it in the pot.

  3. #3
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    If you want something different, cut it into medallions and saute in white wine, butter, white pepper and a little garlic. While it's cooking boil 2 eggs. Then when you serve it with your choice of veggies, interleave the medallions with a thin slice of boiled egg and squeeze lime jouce over the lot.

    If you decide to thicken the sauce rather than discarding it, you will need parsley and serve the sauce over boiled beans...the big white ones that you can buy in a tin.

    Now I'm getting hungry dammit!

  4. #4
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    Both interesting.

  5. #5
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    Slowly simmer it for around an hour in cider.
    Trouble is a can of cider in Thailand is more expensive than the pork loin.
    Now I am getting hungry.

  6. #6
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    ^ now that sounds interesting.

    Have to read up on that for next time.

    This time I've made an Italian red wine sauce.

    Have browned off the pork, then rubbed/basted in a mix of olive oil and basil, oregano, thyme, rosemary, salt and pepper.

    Into the oven at preheated 250 degrees for 10 mins and is now doing a 50 minute or stint at 125.

  7. #7
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    Browned and basted.



    Currently in the oven.

    Will be cut thinly and served on pasta with the Italian red wine sauce over it, topped off with grated cheese perhaps.

  8. #8
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    Now that should be served up with lovely Italian bread - chiapatta ?
    On my many times in Thailand i have ever found one bakery that does good bread and that is on soi X-cite, just off soi Chaiyaphum. - Pattaya.
    That fluffy shit that the 7-11, etc serve up is ... well shite.
    I wish i had the resource to set up a proper bakery, probably in Pattaya and with the ex-pat community living there it would be a goldmine.

  9. #9
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    Went lovely with the Italian red wine sauce.

    Left overs for lunch tomorrow is all set.

    ^ That would have been nice.

  10. #10
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    ^ Looks like you did a good job there but what was she doing ?, leaving the bloke to cook is not acceptable.
    The guy is there to advise the 'cooker', not to actually get sweaty over the stove.
    Thai women eh ?

  11. #11
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    She was out buying my beer.

    anyway, the end result. Was a nice light dinner and will make a nice lunch tomorrow when I whack the lot into an oven dish with the sauce, top with cheese, and give it a good grilling.


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