A slice of bread with a mound of sliced pork on it, to the side, a glass dish of pork marinating in horseradish and pickle juice, slightly brown on top

Horseradish Pickled Pork Loin

Cooked Pork Loin (I cooked a whole pork loin a while back; and so, this is a quarter of that: about 2-3 pounds).

I sliced that pork loin as thin as I could, which (I find) is easier when the meat is cold or near frozen, sort of still thawing.

1 cup pickle juice (whatever was left in the jar)
1/4 cup horseradish (once again, whatever was left in the jar, seemed like it might go bad soon, so time to use it up)
2 cups water (filling the casserole)

I put the pork in the bottom of a casserole dish (actually, more like a glass bread dish), poured on the pickle juice, emptied the horseradish jar, and filled to the top with water.


15 minutes at 475° (because I really should have eaten a couple of hours ago, I am hungry). No, scratch that. It took 15 minutes for the stove to warm up to 475° (with the food in it, I hardly ever bother to pre-heat), so an extra 10 minutes at temperature, and then 5 minutes more with the oven off.

The time hardly matters. If I had a microwave, I would have simply nuked the lot for five minutes. The pork was already cooked.

Oh, and if I weren't taking pictures, I would have eaten after that first fifteen minutes, because this isn't really a crispy meat dish, but I wanted the top layer a bit brown for the pictures.

So, see, being observed does change behavior.

May, 2018

Brett Food

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