Home Cooking 23

Ruined roast?

THoey1963 | Feb 27, 2013 02:39 PM

I bought a 4 lb pork tenderloin this weekend and decided I was going to try this slow cooker recipe with it:

I did add a step to brine it last night...

So, it's been cooking on low now for about 5 hours, and I expected it to have 1 - 3 hours left to go, but... I just checked the meat temperature and it is around 180 and the meat is tough. I also check the vegies and the carrots and potatos still are not tender. I was a little skeptical, so I tried a different thermometer and got the same results../

Do I need to cook it longer? Pull the meat and let the vegies continue?

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