- Nov 5, 2001
Hit me up with some recipes...I'm bored with what I normally do.
Most of that is probably because you cook it too long. You can actually get away with pork done to medium-well and don't have to dry it right out when you cook it. I take mine out with a little pink in it still and it's fantastic. And you won't go wrong with the brineOriginally posted by: Squisher
I have never done a whole boneless pork loin without it being dry. :frown: The stuff is just too lean. I might follow the brining recipe here. I think I've got another one in the freezer.