ATOT Cooks Unite!

[shocksyde]

I did a google search and it looks like most of them say 350-375 for 1.5 - 2 hrs. Does it really take that freakin' long?!

What do you guys do? It's just your run-of-the-mill plastic-wrapped seasoned pork loin from the supermarket.

Thanks for any tips!

 

[MagnusTheBrewer]

Get yourself a meat thermometer and take it out when the internal temp reads 140 F.

 

[sjwaste]

Also, pork loin does well in a braising liquid

 

[Squisher]

The seasoned pork loins from the store that I've seen are pretty smallish and pork loin is very dry if cooked to long so I'd be very conservative when cooking it.

I do mine by temp too, but I'd seriously take a peek after an hour.

 

[shocksyde]

dammit, I don't have either of those things...

No wine, no beer... crap

 

[MagnusTheBrewer]

You can get a thermometer at the same store you got the pork loin. Just check the kitchen odds and ends aisle. It will cost you about $1.79

 

[sygyzy]

I've never heard of anyone baking pork loin.

 

[MagnusTheBrewer]

Originally posted by: sygyzy
I've never heard of anyone baking pork loin.

It's called 'roasting' remember, cooking is the application of heat to edible comestibles .

 

[Squisher]

Originally posted by: sygyzy
I've never heard of anyone baking pork loin.

I usually fillet that sucker in a kinda Z pattern so I unfold it three times. Pound it with a tenderizer. Then smear goats cheese mixed with basil and garlic on it and put a layer of spinach on it. Roll it up and tie it with twine. Dry rub it with some rub, then sear it. Then bake/roast for about 1 1/4 hrs. at 275F.

I stole this recipe from Rob Rainford so his recipe was for the grill.

 

[JakwoW]

Originally posted by: sygyzy
I've never heard of anyone baking pork loin.

Yeah I usually grill it indirect w/mesquite or hickory chips. ~60-70 minutes - get a thermometer as mentioned by others. Add a few coals after about a half hour. There are about 7^70billion ways to marinate it. I usually just use salt and pepper, as well as olive oil and sometimes a little basalmic vinegar.

OOH and some garlic.

Yum. Think I'll grill this wknd.

 

[Slew Foot]

You have to be careful with pork loins as they can get very dry very easily.

The best way to do it is to sear it on all sides for about 30 seconds prior to placing in the oven. Id go 350 degrees for however long it take sthe center to get to 140, then remove from the over and let sit outside covered for about 15 minutes before slicing.

 

[KGB]

Are you talking about a pork loin or pork tenderloin?

I've never seen a pork loin come sealed in plastic but tenderloin... yes.

Pork loin is what gets cut into pork chops but the tenderloin is the pork equivalent of filet mignon.

 

[JakwoW]

Originally posted by: Squisher

Originally posted by: sygyzy
I've never heard of anyone baking pork loin.

I usually fillet that sucker in a kinda Z pattern so I unfold it three times. Pound it with a tenderizer. Then smear goats cheese mixed with basil and garlic on it and put a layer of spinach on it. Roll it up and tie it with twine. Dry rub it with some rub, then sear it. Then bake/roast for about 1 1/4 hrs. at 275F.

I stole this recipe from Rob Rainford so his recipe was for the grill.

This sounds not at all shitty. I might have to give it a shot on the grill.

Speaking of goat cheese - for those of you who like portabellos, my buddy found the best way to cook them. Season with salt, pepper, and fresh lime juice as well as olive oil and basalmic vinegar. Grill Caps down for 8 minutes then flip them for 4 more. These are awesome with pretty much anything. Except pancakes. I can't imagine that would be a good combo.

 

[xSauronx]

Originally posted by: MagnusTheBrewer
Get yourself a meat thermometer and take it out when the internal temp reads 140 F.

this

Originally posted by: sjwaste
Also, pork loin does well in a braising liquid

double this. i have a recipe from an italian cookbook my brother got me and braised one a few weeks ago. holy jesus hell it was delicious, and it was barely a "braise" with the small amount of liquid that it starts with; something like a half cup of red wine vinegar.

remember, sear the outside of it all around before cooking

 

[spidey07]

Originally posted by: MagnusTheBrewer
Get yourself a meat thermometer and take it out when the internal temp reads 140 F.

That's about it.

You CAN'T successfully roast meat without one. Well, you can but that's another question and another time.

Without knowing how big your loin is it's impossible to guess at a time/temp. If it's the pre-packaged tenderloin then around 45 minutes at 375 would be my guess.

Put it on a rack or broiling pan, do 400 for 30 minutes and squeeze it to determine if it's done or not. It all depends on how big your loin is. I'm making funny references on purpose.

 

[spidey07]

Originally posted by: Squisher
The seasoned pork loins from the store that I've seen are pretty smallish and pork loin is very dry if cooked to long so I'd be very conservative when cooking it.

I do mine by temp too, but I'd seriously take a peek after an hour.

The smallish 1.5 pound pork tenderloins are best cooked fast - suggest broiling in a broiling pan. Treat it like a beef tenderloin - fast cook.

 

[xSauronx]

Originally posted by: spidey07

Originally posted by: MagnusTheBrewer
Get yourself a meat thermometer and take it out when the internal temp reads 140 F.

That's about it.

You CAN'T successfully roast meat without one. Well, you can but that's another question and another time.

Without knowing how big your loin is it's impossible to guess at a time/temp. If it's the pre-packaged tenderloin then around 45 minutes at 375 would be my guess.

Put it on a rack or broiling pan, do 400 for 30 minutes and squeeze it to determine if it's done or not. It all depends on how big your loin is. I'm making funny references on purpose.

reminds me...i love a digital probe thermometer. no peeking into the oven to check, they usually have an alarm target set option, and mine has a handy wifi unit so i dont have to babysit whatever im cooking

 

[spidey07]

Bump - c'mon...let's talk about cooking pork.

 

[sjwaste]

Fine, let's continue to discuss the greatest meat in the world.

We went out to dinner tonight, local restaurant. For the second time (had it last summer when it was on the menu previously), I had a sausage-crusted mini rack of pork. It's basically two end chops bone-in and frenched, seasoned up and then coated with sausage about 1/4" around, seared, then roasted. I had 'em do it med-rare since I do love my pork undercooked, and they sort of know me in there and realize I won't sue them if something happens and I get sick. Anyhow, it was absolutely delicious and something worth trying to make at home. As best I can gather, it looks like they mix the sausage (made in-house) with some egg as a binder and coat the pork that way.

Of course, that's another topic brought up recently -- the safety of undercooked pork. To the best of my knowledge, our pork supply is reasonably safe, enough to undercook it a bit (or quite a bit).

Pork goes from the greatest food on Earth to horrible if allowed to turn gray.

 

[sjwaste]

Originally posted by: xSauronx

Originally posted by: sjwaste
Also, pork loin does well in a braising liquid

double this. i have a recipe from an italian cookbook my brother got me and braised one a few weeks ago. holy jesus hell it was delicious, and it was barely a "braise" with the small amount of liquid that it starts with; something like a half cup of red wine vinegar.

remember, sear the outside of it all around before cooking

Oh yes. The pork itself will give off some of its own liquid as it cooks. When you want to braise, always use a small amount of liquid, otherwise you're either steaming or poaching.

Sear it off to get some caramelization, add a little liquid, put the lid on, and throw it in the oven. If you do it just right, it'll come out really tender and moist, and tasting like what you seasoned it with. Pork loin is especially great braised in something acidic like you did.

Just don't let that liquid go to waste. While you're resting the meat, get it over a high flame, reduce it, and add some body with either some butter whisked in or a little bit of tomato paste. If your braising liquid wasn't too acidic, you could try something like heavy cream or greek yogurt to make a nice sauce.

 

[Gothgar]

Originally posted by: spidey07
Bump - c'mon...let's talk about cooking pork.

pork is delicious

 

[idiotekniQues]

you can get a decent electronic meat thermometer probe that can run to a digital display outside the oven for like 30 bucks.

also i dont think pork is always so good at medium rare temps, you might want to cook it more to 150-155, pork can seem mushy when it is that rare.

personally, i prefer to sear off each side of the loin on a grill pan and then finish it in the oven. i find that way the best.