kevin313
Well-known member
Got a major deal at Kroger on a nice pork loin roast - this provided a great dinner and lots of sandwiches later!
Making a Roast Pork Loin
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kevin313
Well-known member
Recipe:
twintubdexter
Well-known member
haute cusine...
Pork is really very reasonable today and loin of pork is the best. It's almost impossible to screw up when cooking. You can do an awful lot with leftovers too. Your roast looks delicious.
Pork is really very reasonable today and loin of pork is the best. It's almost impossible to screw up when cooking. You can do an awful lot with leftovers too. Your roast looks delicious.
Sounds delicious!
Hey Kevin, thanks for posting this! I LOVE pork roasts and this sounds wonderful, so I'm going to try it!
I do have one concern however. Your recipe (thank you!) lists a finished internal temp of 170. That sounds a bit high for pork, it's not dried out at this temp?
I just did a quick search and the new recommended temp for pork roast is 140-145 degrees for medium. See the link below.
My apologies, I much prefer tender/juicy pork to dry/chewy. Unfortunately there is a very fine line between just right and overcooked.
Kevin
http://www.thermoworks.com/blog/2015/03/put-chef-recommended-pork-temps-test/
Hey Kevin, thanks for posting this! I LOVE pork roasts and this sounds wonderful, so I'm going to try it!
I do have one concern however. Your recipe (thank you!) lists a finished internal temp of 170. That sounds a bit high for pork, it's not dried out at this temp?
I just did a quick search and the new recommended temp for pork roast is 140-145 degrees for medium. See the link below.
My apologies, I much prefer tender/juicy pork to dry/chewy. Unfortunately there is a very fine line between just right and overcooked.
Kevin
http://www.thermoworks.com/blog/2015/03/put-chef-recommended-pork-temps-test/
whirlcool
Well-known member
A pork loin roast, German style was one of my mother's favorite Sunday dinner offerings in the winter. For the seasonings she'd use salt, pepper and Caraway seed. The side dishes were Sauerkraut(with Caraway Seed) and those very light bread dumplings that you only see in the upper midwest.
She'd roast the pork on a rack in a covered roaster and for the last twenty minutes she'd leave the cover off. And of course Apple Strudel with whipped cream from the local German bakery was the dessert.
http://www.carscoops.com/2015/08/best-vw-phaeton-description-ever-nicest.html
She'd roast the pork on a rack in a covered roaster and for the last twenty minutes she'd leave the cover off. And of course Apple Strudel with whipped cream from the local German bakery was the dessert.
http://www.carscoops.com/2015/08/best-vw-phaeton-description-ever-nicest.html
whirlcool
Well-known member
Bread Dumplings
These are what I am talking about. Does anyone know how to make these? In the upper midwest you can buy them in the stores, down here in Texas they are just not available. A company in Chicago does ship them but are prohibitively expensive!
These are what I am talking about. Does anyone know how to make these? In the upper midwest you can buy them in the stores, down here in Texas they are just not available. A company in Chicago does ship them but are prohibitively expensive!
whirlcool
Well-known member
A pork loin roast, German style was one of my mother's favorite Sunday dinner offerings in the winter. For the seasonings she'd use salt, pepper and Caraway seed. The side dishes were Sauerkraut(with Caraway Seed) and those very light bread dumplings that you only see in the upper midwest.
She'd roast the pork on a rack in a covered roaster and for the last twenty minutes she'd leave the cover off. And of course Apple Strudel with whipped cream from the local German bakery was the dessert.
She'd roast the pork on a rack in a covered roaster and for the last twenty minutes she'd leave the cover off. And of course Apple Strudel with whipped cream from the local German bakery was the dessert.
norgeway
Well-known member
Im a Porkaholic
And this looks great!
And this looks great!
launderess
Well-known member
Do mine in the Maxim convection oven
Comes out a treat. Use a simple recipe that calls for crushed fennel sprinkled on top before roasting.
Find the convection gives a nice crisp skin with a tender and juicy inside meat.
Key thing with pork today is to discard the instructions of old from our mother's and grandmother's day. Do all my roasts, chops and loins to 145F-150F then remove from heat and allow the carry over to take care of the rest. Cooking pork to 160F or worse 170F turns things into dried out and hard pieces of meat with no flavor.
http://https//www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/
Comes out a treat. Use a simple recipe that calls for crushed fennel sprinkled on top before roasting.
Find the convection gives a nice crisp skin with a tender and juicy inside meat.
Key thing with pork today is to discard the instructions of old from our mother's and grandmother's day. Do all my roasts, chops and loins to 145F-150F then remove from heat and allow the carry over to take care of the rest. Cooking pork to 160F or worse 170F turns things into dried out and hard pieces of meat with no flavor.
http://https//www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/
145 degrees F
I have also started cooking my pork roasts to 145 deg F (using a meat thermometer) at the recommendation of a friend who just finished culinary school. Until she recommended it, I was unaware of the recommendations Launderess cited.
I've also started lowering the temperature I cook pork ribs to as well.
It makes a huge difference in flavor and tenderness of the pork.
Bob
I have also started cooking my pork roasts to 145 deg F (using a meat thermometer) at the recommendation of a friend who just finished culinary school. Until she recommended it, I was unaware of the recommendations Launderess cited.
I've also started lowering the temperature I cook pork ribs to as well.
It makes a huge difference in flavor and tenderness of the pork.
Bob
launderess
Well-known member
Does it ever!
Especially when using a convection oven.
Just a bit too long and you go from a juicy roast with crisp skin to a dried out brick that no amount of sauce, gravy or apple sauce can help get it down.
Rational behind lowering the recommended temperature for pork doneness is that parasites have largely been eliminated from American pork meat. Much of the flavor has gone as well but a good marinate can fix that.
Sadly as well *commercial* modern pig farming has bread much of the fat out of pork as well. This new "lean" other white meat may be good for various health reasons but again the pork lacks flavor. I like crispy cracklings and so forth.
Especially when using a convection oven.
Just a bit too long and you go from a juicy roast with crisp skin to a dried out brick that no amount of sauce, gravy or apple sauce can help get it down.
Rational behind lowering the recommended temperature for pork doneness is that parasites have largely been eliminated from American pork meat. Much of the flavor has gone as well but a good marinate can fix that.
Sadly as well *commercial* modern pig farming has bread much of the fat out of pork as well. This new "lean" other white meat may be good for various health reasons but again the pork lacks flavor. I like crispy cracklings and so forth.
crock pot
works well for pork loin too, comes out butter tender!
works well for pork loin too, comes out butter tender!
cracklings
are such a delicious treat after rendering lard. Nowadays after we have our pigs butchered you don't get the skin! For all of the changes made to the pigs diet there is still plenty of fat (lard) just not so much marbling as when I was a kid in the 70's and we butchered our own. The skin is what makes the cracklings after the fat is rendered or cooked at a low heat. A wonderful thing!
are such a delicious treat after rendering lard. Nowadays after we have our pigs butchered you don't get the skin! For all of the changes made to the pigs diet there is still plenty of fat (lard) just not so much marbling as when I was a kid in the 70's and we butchered our own. The skin is what makes the cracklings after the fat is rendered or cooked at a low heat. A wonderful thing!
kevin313
Well-known member
Thanks, all!
This large roast had a fair amount of fat on it, but pork in general has become very lean. Even at 170, this roast was moist - I was sure to let it rest when I took it out of the oven. Ralph and I go back and forth as he likes his meats done much rarer than I prefer, so unless we are doing steaks or burgers where we can cook our own to our personal liking, we compromise on big roasts. The "end cuts" are my favorite and then Ralph slices into the middle where it is most rare.
Pork roast in a crock pot is also a wonderful way to prepare it! Always stays moist and tender!!
This large roast had a fair amount of fat on it, but pork in general has become very lean. Even at 170, this roast was moist - I was sure to let it rest when I took it out of the oven. Ralph and I go back and forth as he likes his meats done much rarer than I prefer, so unless we are doing steaks or burgers where we can cook our own to our personal liking, we compromise on big roasts. The "end cuts" are my favorite and then Ralph slices into the middle where it is most rare.
Pork roast in a crock pot is also a wonderful way to prepare it! Always stays moist and tender!!
norgeway
Well-known member
I like
Steaks etc as RARE as they can be fixed, but a pork roast or chicken I tend to cook well done also, I have never had any issues with it being dry.
Steaks etc as RARE as they can be fixed, but a pork roast or chicken I tend to cook well done also, I have never had any issues with it being dry.
I totally agree with both Kevin and Han's on roasting pork and poultry to 170 F. I have never had any issue with either pork roast or roast chicken being too dry when cooked to 170 F. I roast both at 350 to 375 degrees. I will have to try Kevin's rub for the pork roast, it sounds delicious. I usually season both roasted pork and chicken with rosemary, so it would be a nice change to try Kevin's recipe.
mmm
love cracklin' cornbread!
love cracklin' cornbread!
To each his/her own, but pork over 150 degrees is unappetizing to me.
Kevin's rub looks very good and I will try it next time I do a pork loin.
Kevin's rub looks very good and I will try it next time I do a pork loin.
Those of us old enough to remember the Beatles' breakup were taught to cook pork to a much higher temp than today's recommendations. Pork is also far more lean now, which makes it more prone to dry-out. Trichinosis isn't the problem it was back in the day, so I've adjusted to cooking it to around 145-150 degrees and letting it rest for 10-15 minutes.
The rub looks wonderful, Kevin. I'll definitely use it soon. Thanks for another great recipe and video!
The rub looks wonderful, Kevin. I'll definitely use it soon. Thanks for another great recipe and video!
lordkenmore
Well-known member
> Trichinosis isn't the problem it was back in the day, so I've adjusted to cooking it to around 145-150 degrees and letting it rest for 10-15 minutes.
And even "back in the day" the temperatures MIGHT have been too high. I seem to recall James Beard suggesting that in one 1980s cookbook. IIRC he suggested "new research", and one supposes that one thing that might have been a consideration in past years was a "better safe than sorry" approach.
A bit off topic, but my high school biology teacher absolutely refused to touch pork due to trichinosis. You could probably roast a roast until it was a pile of smoking ashes, and he'd still refuse.
And even "back in the day" the temperatures MIGHT have been too high. I seem to recall James Beard suggesting that in one 1980s cookbook. IIRC he suggested "new research", and one supposes that one thing that might have been a consideration in past years was a "better safe than sorry" approach.
A bit off topic, but my high school biology teacher absolutely refused to touch pork due to trichinosis. You could probably roast a roast until it was a pile of smoking ashes, and he'd still refuse.
lordkenmore
Well-known member
I may have misquoted Beard. It's possible he said something in one of his later books. It's also possible that my scrambled eggs for brains got things mixed up.
But here's a quote from Beard's HOW TO EAT BETTER FOR LESS MONEY (1970, P. 85), which I was too lazy to check a couple of minutes ago, even though it's a few feet from the computer.
I use the asterisk after numbers for a crude "degree" sign.
The quote:
"Also, as it has been proved that there is no danger of trichinosis after the meat reaches an internal temperatures of 160*, pork is now roasted for a shorter time than formerly, when it was believed that the internal temperature had to be 180* to 185*. The American Meat Institute has recommended a 170* temperature..."
So it was (at least for some) 170 in 1970, which is higher than some people cite using, but lower than what some people once used.
Of course, back in the 185 degree days, there was probably more fat, and less chance of the roast drying out.
But here's a quote from Beard's HOW TO EAT BETTER FOR LESS MONEY (1970, P. 85), which I was too lazy to check a couple of minutes ago, even though it's a few feet from the computer.
I use the asterisk after numbers for a crude "degree" sign.
The quote:
"Also, as it has been proved that there is no danger of trichinosis after the meat reaches an internal temperatures of 160*, pork is now roasted for a shorter time than formerly, when it was believed that the internal temperature had to be 180* to 185*. The American Meat Institute has recommended a 170* temperature..."
So it was (at least for some) 170 in 1970, which is higher than some people cite using, but lower than what some people once used.
Of course, back in the 185 degree days, there was probably more fat, and less chance of the roast drying out.
midcentnurse
Well-known member
I just found one of those pork roasts at Krogers too. It had a teriyaki sauce it was marinating in in the bag. 30 min in a hot oven then 10 min wrapped in the foil on the counter. Excellent! Ate the last piece I had frozen tonight
sudsmaster
Well-known member
It's a different cut, entirely, but typically for pork butt, cushion, or shoulder, I slow cook it for hours to a final temp of 170-180 using a Hamilton Beach slow cooker with temp probe. It takes the higher temp to soften all the cartilage. Lower temps work but the final result is more chewy. The broth and rendered fat make for a fine gravy.
From what I've read, there is one strain of trichinosis that is killed by freezing. But I wouldn't count on it. 145F is probably high enough to kill off the others, but a little margin probably is not a bad idea.
Off topic even further, how many people know that one should never eat raw cod or similar species? It can carry a nasty parasite, and needs to be cooked to at least 145. Again, some such parasites are killed off by freezing, and suchi/sashimi chefs routinely freeze their fish before thawing, slicing and serving. At least that's what I've read...
From what I've read, there is one strain of trichinosis that is killed by freezing. But I wouldn't count on it. 145F is probably high enough to kill off the others, but a little margin probably is not a bad idea.
Off topic even further, how many people know that one should never eat raw cod or similar species? It can carry a nasty parasite, and needs to be cooked to at least 145. Again, some such parasites are killed off by freezing, and suchi/sashimi chefs routinely freeze their fish before thawing, slicing and serving. At least that's what I've read...
Always trust content form kevein 313
I tried this today and it was delicious. I cooked it to 165 and it was anything but dried out.
Cook the pork however you want, but do try the rub. (That sounds vaguely dirty, hmm.)
I tried this today and it was delicious. I cooked it to 165 and it was anything but dried out.
Cook the pork however you want, but do try the rub. (That sounds vaguely dirty, hmm.)
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