I've already used one lot for spicy pork kebabs tonight but what else can I make?

On a side note I have a lot of basil LOL, I wouldn't really put basil with pork though?

We often roast a loin of pork, get some nice bread and have hot pork sanwiches with gravy and mini roast potatoes on the side. Simple but delicious.

How about marinading them in garlic, rosemary, honey, soy, ginger, mustard and olive oil. Cover and leave in fridge overnight then roast tomorrow. They'll be perfect by then!

Give them to the birds?

Butterfly cut some steaks off the loin, flatten out, breadcrumb and serve with a luscious creamy mushroom sauce

As suggested Roasting is good, just don't overcook it as it will be very dry.

Not sure what the birds will do with pork loin Thrasymachus

Just fry it and have with stuffing and apple sauce.

Batter them out.
Lightly coat with flour and paprika.
Fry in olive oil until brown then remove.
In pan fry onion, garlic and sage then add flageolet beans and the pork back and a little stock.
Cook until the pork is tender and add creme fraiche or cream at the end.

This
http://www.keithfloydrecipes.com/flo...-mustard-sauce


Bat out the fillet into escallops. I used half a fillet, cut into 3 portions and battered out. 2 portions would probably do for a decent portion.
IIRC I added shallots to the sauce and used sherry instead of brandy
Served with garlic mushrooms & sauteed brocolli



A favourite, similar to the above and using creme fraiche, is a mustard cider sauce.
Sautee onions/shallots & garlic, add mushrooms (optional). Add cider and chicken stock. Reduce.
Add mustard and creme fraiche.
Garnish with parsley.





Alternatively you can dice it and stirfry it to make a sweet & sour.

I like to halve them, put them between clingfilm and batter them with a rolling pin until they are paper thin, I then breadcrumb them but put a herb or spice of my choice into the beaten egg. I then shallow fry. Lovely. Much better than a chicken escalope.

Fry with salt, pepper and sage.

Many ideas for pork lion chops here but I've a pork loin joint which I want to roast but need some ideas to make it a bit more flavoursome with nice crisp crackling. Any ideas please?

BTW I did a quick pork loin chop roast one day last week by cheating with a coat of shop bought stuffing (together with a couple of my own additions) cooked at about 175 for 30 to 35 mins. Lovely and tender!