Pork log for dinner (wine, grill, mushrooms, cooker)

[himain]

So I picked up a non flavored pork log as I had never tried it before and wasn't crazy about the other flavors. Any suggestions on how to jazz it up or just eat it as is?? TIA

[hellpaso]

"Pork Log" do you mean a pork tenderloin? Or something like a bologna or sausage?
Please elaborate.

[momtothree]

I never heard of pork log.... does not sound good at all!

ETA
I googled it and came up with this:

http://m.recipetips.com/recipe-cards...4/pork-log.asp

Are you talking about a loin roast?

[himain]

LOL sorry it is a pork tenderloin but it looks like a log of pork=pork log!

[momtothree]

Originally Posted by himain

LOL sorry it is a pork tenderloin but it looks like a log of pork=pork log!

Aaah, well the pork loin does look like a log...a tenderloin looks like well a tail.

You can do it myriad of things to it. Salt/pepper and roast till done, about 20 minutes in a 350 oven. You can slice it and use it in stir fry or as medallions in a wine sauce. You can marinate it as any pork and then roast. It goes on and on.

It's my favorite cut of meat.

[himain]

Originally Posted by momtothree

Aaah, well the pork loin does look like a log...a tenderloin looks like well a tail.

You can do it myriad of things to it. Salt/pepper and roast till done, about 20 minutes in a 350 oven. You can slice it and use it in stir fry or as medallions in a wine sauce. You can marinate it as any pork and then roast. It goes on and on.

It's my favorite cut of meat.

The medallions in wine sauce sound good!! I'll check some recipes for that. Thanks!

[burdell]

Originally Posted by himain

The medallions in wine sauce sound good!! I'll check some recipes for that. Thanks!

You can also slice it and make Cuban sandwiches

[mainebrokerman]

they are very lean,,,so you've got to dress them up for flavor

here's a few suggestions

slice into medallions and fry in a ginger/teriyaki sauce
slice a slit down the middle and "stuff" with some stuffing

slice thin for stir-fry and add veggies

soak in an orange marmalade/teriyaki blend cut into kabobs add to wooden skewer with peppers/onions

[gouligann]

I just did two pork loins in my slow cooker under a wonderful tasting layer of dressing.

First, I sliced the meat open and pounded the loins a bit thinner, and put them into the bottom of my slow cooker on top of about 2 tsp of oil.

I cooked boxed dressing as per directions, fried some celery, onions and red pepper chopped up, a can of sliced mushrooms in butter in a frying pan, then added garlic powder, onion spices, and mixed that all into the dressing.

Then I put the dressing on top of the raw meat and cooked it on med-low for about 6 hours. Very good, tender and tasty.

[ScarletG]

Originally Posted by himain

LOL sorry it is a pork tenderloin but it looks like a log of pork=pork log!

Knowing the proper cut of meat can be important when asking for suggustions....you don't cook a pork butt roast the same way as you do a tenderlion.

That being said...tenderloins do well with a variety of methods...but being a very lean cut...you don't want to over cook it or leave it unseasoned.

I like to cut it into medallions, marinade it in whatever I have (from a homemade one to Italian salad dressing to a bottle of teriyaki sauce) and then grill either on an actual grill or the George Forman.