Deep fried pork roast

So, you're going to take pork and deep fry it in fat, but only after you inject it with fat? Just how big a fella are you?


I seriously don't know what the upside to this would be, and I mean that with all honesty. Not trying to rain on your parade, but I simply can't see what any of that is going to do in making it taste better. No skin to crisp up,

Seriously, I would do a quick brine with herbs, sear well in pan/pot, and finish it in the oven.

I've eaten some deep fried boston butt. I think they said 4 minutes a lb. It was okay, there's better things to do with a pork roast though.

Deep Fried Pork Tenderloin

-Inject with whatever seasonings you prefer. I have cut one open and put pesto and goat cheese inside which was nice.
-Wrap very tighly in saran wrap. I use go around the tenderloin about three times.
-Wrap with aluminum foil tighly. About three times aroung is good just make sure the ends are a tight as you can get them.
-Drop in oil and cook as you would with turkey.

I know it is not "fried" like a turkey but it comes out damn good. It is just something else to do if you have oil going and are going to fry some turkeys. I know it sounds like the saran would melt but as long as the foil is tight, it will be fine.

Not sure if you are serious?

Why would anyone wrap something in foil and fry it? If you are going to do that, just put it in the oven. Sometimes people make cooking way more complicated than it need be.

Now if you wanted to roast or smoke a pork loin and then fry it quickly just to crisp outside,, that might be a good idea.

I've deep fried a whole pork loin several times.....7 minutes lb @ 350 wrap in foil for 15 minutes afterwards....

ive had it and it is glorious. the crust on it is delicious

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I have tried this a few times, Still experimenting. There is not a lot of info or recipes out there for this. But you need to cut that into 3 pieces about 3 lbs each. A whole pork loin will take to long and will be burnt on the outside by the time its done. My best timing to this point is about 5-6 minutes per lb for 3 lb pieces.
Even with the 3 lb pieces expect a pretty good bark when its done. It was great served with a raspberry chipotle sauce. Good luck and let me know how it comes out

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My experience was somewhat similar last Saturday cooking a 5.5lb loin. Brined it for three hours and fried it after two turkeys. Injected it with rosemary/garlic and rubbed the exterior with the fluid. I was getting weird readings with a spot on instant read thermometer, like 60-70 degree differences at the ends compared to the middle, so pulled it and cut it in half and the middle 1/3 was close to raw. Put it back in and finished and the exterior was awesome, well, the whole thing was awesome. Definitely recommend smaller 3 lb pieces vs whole, and lower temp, I cooked at 325, compared to 350 or higher. I absolutely would do it again and cook 4-5 minutes per lb. Turkey will cook much quicker per minute with the open cavity allowing hot oil flow over more surface compared to a thick back loin.