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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 4510941" data-attributes="member: 19675">Lets share some more recipes!I do most of the cooking in my household, but my Dad does the majority of the grocery shopping.A few days ago, he came home with an 8.5lb pork loin for me to cook.  This is a piece of meat longer than my arm (I wear a 16 1/2 34-35 dress shirt).I cut it into 2 pieces, doing one on the stove, another in the oven.Stovetop:Saute lg onionsSeason meat w/black pepper, garlic and onion powders, then sear the meat.Rest meat on bed of sauteed onions.Add some kind of liquid- usually a broth or stock (I added my home-made turkey stock for liquid- its low sodium and full of veggie-derived nutrients) and Cream of Mushroom soup for texture and thickening.To this, add dried minced onions, parsley and dried mushrooms and cook the whole mess on low heat until the meat falls apart and the gravy is thick.Serve over rice.Oven:I found myself without my usual complement of veggies, so I had to improvise, so I cooked the other half of the pork loin in something like my barbecue marinade.Season the meat with powdered garlic and onion and some black pepper, then slice into medallions @ 3/4 - 1 in thick.Place the meat on a bed of sauteed onions in a deep baking dish.In a bowl, mix a lighter-flavored beer* (I used Shiner Blonde) with liberal amounts of Worchtershire  sauce, Lemon juice, dried chives, red pepper, then pour into the dish.  Most of the meat should be submerged.  If some is exposed, take the time to flip the exposed medallions into the liquid about halfway through cooking.Sear at 400F for 10-15 minutes, then cook at 325-350F until meat reaches internal temp of 160-165F.  It should be fall-apart tender.* heavier beers can also work- I usually use regular Shiner or Guinness in my marinades, I just wanted a lighter flavor this time around.</blockquote>

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