Help!! Cooking perfect pork loin???!
Answers: Hello I am cooking a pork loin tonight and I am going to make a garlic and rosemary rub as well. This is my husbands favorite meal and the last two times I've cooked it, it was kinda dry? I want to know how long I should cook it and at what temp to put my oven. Also what temp should it be when I take it out of the oven to let it sit and soak up the juices. I heard if you cook it to 160 degrees it will be dry? Please help, I really want to make the perfect dinner for my hubby tonight!!! Thanx ???
I've always baked mine at 350 degrees for 45 min to an hour, and I never measured it internally. But the juiciest loin I ever made was when I used a baking bag. Its a special bag you can purchase in the baking isle of your grocery store. Use your rub as normal and then just throw the loin in and cook. The juices stay in and voila!
u shud add sum spice to it
45 min per lb with oven at 350*F SOOO good. Rub it with Sage and garlic power with a bit of onion too. I had it two nights ago.
The best way to avoid overcooking it is to use a meat thermometer. Take out of oven at 155oF, put on platter, cover w/ foil, and let rest 15-20 min. It will reach an internal temp of 165oF by then and be perfectly cooked throughout.
If you get along with your Mother-In-Law call her up...Usually a husband's favorite dish is one of his mother's specialties! She may or may not tell you...If she won't maybe someone here will give you some good recipes, I always cut mine up..Good Luck!
KEEP ABOUT 1/2 INCH OF WATER IN THE ROASTING PAN AND THE ROAST ON A RACK
The USDA has recently (within the last 10 years) revised their thinking about the preparation and internal cooked temperature of pork....Loin IS GOING TO BE DRY AT AN INTERNAL TEMPERATURE OF 160F. I insert a meat thermometer and remove the roast when it gets to be 145F, and then tent it with foil and let it rest for about 10 minutes....The phenomenon of "carry over cooking" will bring the roast up to the temperature of 155, which is now considered safe by the USDA........It will and should not be bone white, it should be juicy and have just a 'hint' of pink to the meat........I've cooked hundreds of pork loins, and learned by trial and error and after about 1000 lbs of meat, I've gotten it perfect. Enjoy!!
Christopher
Mommylove, Hers is the way.
350 degree oven, brown your pork in a pan with hot oil first with the herbs on it until well browned, put in a pan with a little water in the bottom. cook until a insant read thermometer reads 145 degrees and rests for 5 minutes, slice thin or thick to you're preference and enjoy.
Always cook pork to 145 degrees, the FDA say that 145 is fine for pork, not 155! Rest 5 minutes and slice, tenderloin, pork loin, etc.
160 degrees is for your safety with pork and it's not necessarily dry when cooked to this temp. I cook pork loin at 325 degrees time depends on the weight of the piece of meat. I prefer to inject the seasoning into the pork loin and soak over night in a seasoning mix. I cook it to the 160 degrees in center of meat ( about 2 hr. for 4lbs of pork loin) Good Luck
F99
325 at 20 min per pound. Don't cover it and baste with pan juices every half hour or so. It will be perfect.
This easy recipe will work with a three pound pork loin roast. You can substitute your spices for the ones in this recipe and follow the cooking instructions.
cut a slit down the middle going with the length of the loin.
i typically use a mirinade an let it sit in marinade at least 30 min to an hour prior to cooking
then apply my rubs
set oven to 450.
line pan with foin and cook uncovered (this allows skin to sear and lock in all juices)
cook for about 20-25 min and look at meat
you want it to be a little blush
remove and let sit for 10 min to allow meat to absorb juices.
before serving use what ever marinade used is left (or juices form meat in pan) and pour it on top.
serve and enjoy.