Discussion in 'Recipes' started by Erik, Dec 31, 2007.
why no olive oil?
I just throw some random spices on mine and then throw it in the oven. Comes out perfect every time! :bannana:
My favorite is to cut it up in 3 inch sections put some bbq sauce on it (not sure if there is a no carb version of bbq sauce) and cook for 10 hrs in the crock pot. When it's done you shred it with a fork and it's like pulled pork but a lot more lean than the pork shoulder version.
I like to do mine in the crock pot with some onions, garlic and stock, cooked on low for 4 - 5 hours. Then slice it. The meat becomes very tender so you may even just like to pull it apart instead.
I did this the other night, straight out of Tosca's Eat Clean Cookbook:
Butterfly the loin
stuff with chopped apricots, chopped broccoli, oat bran (just used oatmeal) chopped walnuts.
roll up and secure with toothpicks
sprinkle rosemary, sage and thyme on top
bake at 350 for 25-40 minutes or until done
take out of the oven, cover with foil and let rest for 5 minutes.