I am primarily a baker with a history of ruining perfectly good cuts of meat; if you all can help me save this one, I'd be super appreciative.
I have a 22 ounce boneless pork loin tied into a small roast. I want to make a CI milk-braised pork recipe that call for a 2 - 2.5 lb roast. They brown the roast on all sides and then cook in milk in a dutch oven for 40 to 50 minutes at 275.
Three questions: if I'm cooking a roast that is basically half the size called for, when do I start checking the internal temperature? Does any size roast ever reach 140 in 40 to 50 minutes at 275 (it seems fast to me)? Last, the roast came to me directly from a good store on Monday afternoon - can I cook & eat tomorrow (Thursday) or should I be cooking today?
You guys are the best.