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How can I cook a pork loin without it turning out dry and tough and unappetizing? In a spartan manner...
Posts: 9942 | Registered: Mar 2003
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I would suggest cooking it with vegetables and a little bit of water in a pan that isn't too big for it. I find that roasts generally do better at lower temperatures for longer periods of time. Then again, I've never actually done a pork roast. I guess I'm not much of a pork person.
Posts: 1903 | Registered: Sep 2003
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Someone had a pork roast thread not long ago. Did you try searching? I don't mean that in a rude way, I wouldn't honestly expect there to be one if I hadn't seen it.
Posts: 11017 | Registered: Apr 2003
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I always do mine in a slow cooker, rubbed with about six different herbs. It takes a few hours, but it's not dry.
Posts: 1652 | Registered: Aug 2003
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maybe if I tried it on about 300 or 250 for about 3 or 4 hours... with potatoes and onions... and a bit of oil... That might just work.
Posts: 9942 | Registered: Mar 2003
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I usually just rub it with olive oil, salt, pepper and rosemary and put it in the oven for about an hour at about 400.
Posts: 4534 | Registered: Jan 2003
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Say, is it insensitive to be talking about this in a forum where we have some pretty devout Jewish members? Just occurred to me.
Posts: 1652 | Registered: Aug 2003
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Being the opposite of a vegeterian I must speak up fro the pork. For the love of humanity don't taint the delicious taste of pig with weeds.
And seeing how war heros can usually infuence public opinion I only have to bring in Gollum, who was the real hero. He not only was the one who made the ring be destroyed but he also had the good sense not to eat those nasty taters and herbs. (Insert smug graemlin)
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I use my Ron Popeil Barbecue and Rotisserie Oven, and it comes out better than I have ever had it.
In lieu of that, try rubbing the roast with spices or a dry rub from a jar, then sear it a=on all sides in hot oil. A cast iron skillet is best, because you can pop the skillet right in the oven.
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As well as what everyone said, before you put it on the fire, briefly dip both sides in flour... that keeps the succulence in. Just so it's powdered.
A friend of ours, who makes her living as a chef, showed me that trick with beef once when she made a pot roast. It tasted amazing. Just a suggestion. Posts: 7877 | Registered: Feb 2003
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Syn: I call my slow-cooker a crock pot. It is a marvelous thing because you can cook meat all day at a nice low temp and it turns out sooooo moist and tender.
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I'll bet if you wrapped it in tin foil and baked it for a long time at a low temp you could get a similar effect to a crock pot. It might not be ready for dinner tonight though.
*realizes I don't know what your dinner-time is*
Posts: 7050 | Registered: Feb 2004
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My ethnic background is German, and this is my favorite pork roast recipe:
3 lbs Pork Roast sprinkled on all sides with salt and pepper
1 lb fresh sauerkraut
2 apples peeled, cored and thinly sliced
1 cup water
1 cup apple cider
2 tsp carroway seeds
Mix together sauerkraut, half of the apple slices, 1 tsp carroway seeds and put into crock pot.
Add pork roast, water and apple cider. Sprinkle the rest of the apple slices and carroway seeds over the roast. Cook until the roast is fork tender. *****************************************
If you make the recipe without the sauerkraut, omit the carroway seeds as well.
Posts: 2425 | Registered: Jan 2002
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I would highly recommend owning a slow cooker. There are many different brands and styles and you can usually find a good size one for quite cheap (I think I got my 6 qt. Rival Crockpot for $20 or $30).
Posts: 5879 | Registered: Apr 2001
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cut slits in the roast and insert peeled cloves of garlic
on medium high, in a little oil, brown all sides of the roast... only then can you salt&pepper and season it. Putting salt on before it's seered will dry it out. Make sure it's nicely browned on all sides.
add water, bouillon, vegetables, whatever you like, and put a lid on it. You can cook it on the stove top on medium or medium low this way, or you can put the pot in the oven at no more than 300 degrees. Cook for at least an hour.
This is no-fail and always tasty. When your mormon roommates aren't looking, pour some wine in with the roast. (the alcohol cooks out, but some people have a problem with watching you pour the wine )
Posts: 8504 | Registered: Aug 1999
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Slow cookers are wonderful, wonderful inventions! I have several, and the ones with crockery inserts (Crockpots and similar) are better overall, IMO. OTOH, there are ones that have a non-crockery pot that is usable as a regular oven pan as well, which can be useful. (I have one from Rival, IIRC.)
Posts: 32919 | Registered: Mar 2003
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For cooking pork roasts, well, the tips offered are pretty damn good. I didn't see the rack suggestion so...
if you cook any roast as an oven roast, underneath the roast, put a pan of water. The steam rising up from the water will keep the roast moist.
Posts: 4112 | Registered: May 2001
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sear it on all sides in a pan on the stove to seal in the juices. Then roast it in the oven until it reaches about 155 degrees.
Posts: 17 | Registered: May 2003
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Synth, for pork roasts I've always had my best luck using a pressure cooker.
Just sear it on all sides first, drop it in along with the vegetables, a little salt and pepper and either a few dollops of Hoisin sauce or about half of a rootbeer (try it... ).
Seal it up, cook it for about 16-18 minutes, let it cool and voila`! Incredibly tender, juicy and fully cooked, plus the pressure actually forces the flavorings into the meat.
Three hundred year old technology that works like a charm. I love pressure cookers.
Posts: 2848 | Registered: Feb 2003
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yup, that's what made me drool. that roasted pork is to die for. rich though. i've never been capable of making it through the roast pork/chicken, onions, and fried plantains. never mind the rice and black beans. just took my folks there this past weekend. mom wanted to try the stuffed yucca. made matters worse.
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I made it like Annie suggested. It turned out rather good. I'm going to save all of these suggestions for future reference or the next time pork loin goes on sale.
Posts: 9942 | Registered: Mar 2003
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My mother had a wonderful "Jezebel" sauce that went great with Pork Roast. It was a mixture of 8oz Apple Preserves, 8oz Pinapple Preserves, and 2-4oz of Horse Radish (depening on your prefrence for tangy). There may have been a few other spices, but I don't remember them now.
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