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Trouble shoot my pork loin


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Trouble shoot my pork loin

chinaplate | | Jan 8, 2014 09:43 AM


Here is the recipe. I made this once almost exactly as directed and it was good but a bit dry. For a holiday meal I doubled the amounts but tried a different approach. Specifically, I've recently learned that the key to great pork chops is removing them from the pan soon as my thermapen reads 135 degrees. So I browned the roast and after 45 minutes of cooking checked the temp. They were getting towards done. But I kept going a good bit longer since the recipe is for a long slow cooking. At 1hr 15min the temp was 165 and I just pulled them. The pork was embarrassingly dry. Luckily the sauce was good and the side even better.

So here are my questions ... would cooking it longer have helped? I.e., some infusion of fluids back into the meat? Did I maybe brown too aggressively? Should the simmer have been much much lower so that the meat would just be 135 after two hours?

I love the milk curd flavor but am not eager to ruin another pork loin!

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