The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: IassaFTots on July 24, 2013, 09:49:07 PM
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:rant: Dammit. I know you posted it and re posted it upon my request more than a year ago, but I can't keep up with your roasted pork loin recipe. We are hosting our supper club this weekend, and have main dish. Theme is Caribbean and we have the jerk rub down, but need the temps and time to cook the loins. I KNOW I can look up a good measurement, but I used your last recipe to a T and it was fantastic. I don't want to change it up.
Help?
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I'll check for it in the morning. I'll be on around 8:30.
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I'll check for it in the morning. I'll be on around 8:30.
You rock. I promise, THIS time I will print it and save it.
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Sorry, I didn't mention a cooking time in my OP. I used standard cooking times for the cut of meat I was using at 350 degrees and started checking the temperature with a cooking thermometer about 15-20 minutes before it should have been done (I didn't want to overcook it).
http://www.porkbeinspired.com/Resources/Images/2924.pdf
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My brother did a great dry roast. He put the pork in an uncovered pan (after seasoning it) and slow-roasted it on a rack at 225 degrees for about six hours. It turned out really good. I covered mine and it was sort of a wet roast when I took it out of the oven.
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Thanks buddy!