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Started By
Message
pork loin in oven
Posted on 2/12/13 at 4:53 pm
Posted on 2/12/13 at 4:53 pm
Anyone have the instructions on how to cook
one by starting at 550 and turning oven completely
off?
I'm looking for time per pound while on and total time while oven is off.
one by starting at 550 and turning oven completely
off?
I'm looking for time per pound while on and total time while oven is off.
6
Posted on 2/12/13 at 5:25 pm to TrueTiger
Do not do it. 450F for the first twenty to thirty to carbonize the exterior, then reduce to 250F for two hrs.
Posted on 2/12/13 at 5:33 pm to CITWTT
quote:
Do not do it.
Huh, I've heard good things. Does this dry it up too much in your experience?
Posted on 2/12/13 at 5:35 pm to TrueTiger
Broile it till its brown then turn the oven down to 250 and cook to an internal temp of 165
Posted on 2/12/13 at 6:25 pm to TrueTiger
Google America's Test Kitchen for a great recipe. I did it this way and it came out great. This is a difficult cut of meat to cook. IIRC the recipe involved butterflying and coating inside with butter and herbs de provence in a 250F oven in a dutch oven for a couple of hours.
Good luck.
Good luck.
This post was edited on 2/12/13 at 6:26 pm
Posted on 2/12/13 at 8:49 pm to CITWTT
quote:
450F for the first twenty to thirty to carbonize the exterior, then reduce to 250F for two hrs.
takes notes
Posted on 2/13/13 at 12:25 am to CHEDBALLZ
I only cook them to an internal of 145 following the instructions of Jacques Pepin. Anything higher than that and the meat dries out pretty fast due to it being so lean.
All I do is make a few slits to stuff with garlic, salt and pepper the exterior. Place in roasting pan with fat side up. Bake at 250 until internal temperature reaches 145. Tent with foil and let rest for 10 minutes. Make gravy from drippings while roast rests. Best tasting pork roast you could imagine.
All I do is make a few slits to stuff with garlic, salt and pepper the exterior. Place in roasting pan with fat side up. Bake at 250 until internal temperature reaches 145. Tent with foil and let rest for 10 minutes. Make gravy from drippings while roast rests. Best tasting pork roast you could imagine.
Posted on 2/13/13 at 12:30 am to Poodlebrain
quote:
I only cook them to an internal of 145 following the instructions of Jacques Pepin. Anything higher than that and the meat dries out pretty fast due to it being so lean.
All I do is make a few slits to stuff with garlic, salt and pepper the exterior. Place in roasting pan with fat side up. Bake at 250 until internal temperature reaches 145. Tent with foil and let rest for 10 minutes. Make gravy from drippings while roast rests. Best tasting pork roast you could imagine.
This is almost exactly how I do mine except I sear mine off on the stove first and I usually have the oven around 350. And sometimes I'll let rest for more than 10 minutes to make sure it retains its juices.
Posted on 2/13/13 at 4:24 am to TrueTiger
I do mine for an hour covered at 425, then 30 minutes uncovered at 350. Remove from the oven and let loin settle at room temperature for 30 minutes or so and it slices perfectly.
Posted on 2/13/13 at 7:31 am to 4LSU2
I grill/smoke them on indirect heat at 325 and pull it off when it hits 140. It'll rise to 145 while the meat rests. depending on the size thickness of the loin it takes 1 to 2 hours.
Posted on 2/13/13 at 7:36 am to TrueTiger
I've done that with a beef eye-of-round roast (high temp for a short period, then shut off oven and leave undisurbed for a few hours), but never pork. The beef roast comes out good, but still pink in the middle and somewhat rare. I don't think I'd chance that with pork.
Posted on 2/13/13 at 7:48 am to TrueTiger
quote:Whoa.
starting at 550 and turning oven completely off?
It's not about oven temperature or time. It's about internal temp of your loin. Get yourself one of those fancy shmancy thermometer thingies.
Posted on 2/13/13 at 7:55 am to Dorothy
I just googled high temp pork loin and did find a recipe like you described using a pork tenderloin, but it seems most of the ones for pork loin roasts are similar to some of the ones posted in earlier posts, high temp at first then much lower temp to finish (not cutting the oven off completely).
Pork tenderloin is usually a much narrower piece of meat than pork loin roast, so it should be easier to get the internal temperature to the right temp. Here's the LINK for the tenderloin recipe.
Pork tenderloin is usually a much narrower piece of meat than pork loin roast, so it should be easier to get the internal temperature to the right temp. Here's the LINK for the tenderloin recipe.
This post was edited on 2/13/13 at 7:58 am
Posted on 2/13/13 at 9:16 am to TrueTiger
Searing first is the best way to go. You must lock in the moisture before you can slow cook.
Starting at a high oven temp is just a less efficient way of doing this.
Starting at a high oven temp is just a less efficient way of doing this.
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