I am planning to do a strip loin roast tomorrow for Christmas dinner. I have been browsing several discussions and plan to roast this slow (225-250) unless there are other suggestions.
It is a large roast and debated whether to divide this into two separate roasts so I could sear it in a pan but decided to keep it whole. Instead I plan to broil or turn oven on high for 10 minutes or so to sear it, then remove it (cool slightly) so I can apply rub of salt, pepper, rosemary, roasted garlic and maple syrup. I want to apply the rub after since I think it will burn if broiled or even at high heat.
When the oven comes down to the low temp I will put it back in for a couple of hours.
I have a couple of questions. How long should this take at low temp? 3 hours or so? I cant imagine the weight of the roast matters since it is long and thin.
Anyone see a flaw in my approach? Suggestions?
A second but peripheral question is how if possible can I do a center cut pork roast at the same time. I think this wants to be done at higher heat so I will be probably pulling out the standalone roaster. I think low heat on this will dry it out even if I am brining overnight.
Comments and suggestions welcome.
Thanks in advance.
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