Q. Pork Loin. I need to know the best way for getting me that juicy center but with a crispy crust.Oven cook.!
Q!. Pork Loin!. I need to know the best way for getting me that nice juicy center but with a crispy crust!. Oven cooking not grilling!. Any suggestions!?Www@FoodAQ@Com
Answers:
Preheat the oven at a higher temp to get a crispy crust, then lower it so it cooks through in the center!. Let it "rest" when you take it out of the oven so the juices soak in and stuff!.
If you cut the meat right after it gets out of the oven, it will be dry and rubbery!.
I hope I helped, good luck! :DWww@FoodAQ@Com
If you cut the meat right after it gets out of the oven, it will be dry and rubbery!.
I hope I helped, good luck! :DWww@FoodAQ@Com
Roast Loin of Pork with Baked Apples and Cider Gravy
Pork:
2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
Apples:
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice
Preheat the oven to 375 degrees F!.
Place the pork roast in a roasting pan with the ribs facing up, braced against each other!. Add sage and thyme to olive oil!. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper!. Roast the pork loin for 2 1/2 hours, until the skin is crackled!. (Put the apples in the oven along with the pork roast in the last half hour of cooking!.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving!. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat!. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook and stir the roux until its light brown!. Add the cider and continue to stir to incorporate!. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick!. Check for seasoning - add lemon juice if necessary!. Serve the cider gravy with the pork roast and baked apples!.
To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing!. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing!. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper!. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs!. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife!. Place the warm apples in the center of a round serving dish!. Spoon the cider sauce around the apples and serve with the pork loin!.Www@FoodAQ@Com
Pork:
2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
Apples:
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice
Preheat the oven to 375 degrees F!.
Place the pork roast in a roasting pan with the ribs facing up, braced against each other!. Add sage and thyme to olive oil!. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper!. Roast the pork loin for 2 1/2 hours, until the skin is crackled!. (Put the apples in the oven along with the pork roast in the last half hour of cooking!.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving!. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat!. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook and stir the roux until its light brown!. Add the cider and continue to stir to incorporate!. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick!. Check for seasoning - add lemon juice if necessary!. Serve the cider gravy with the pork roast and baked apples!.
To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing!. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing!. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper!. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs!. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife!. Place the warm apples in the center of a round serving dish!. Spoon the cider sauce around the apples and serve with the pork loin!.Www@FoodAQ@Com
Brown the roast first in some olive oil!. This will make a crust and seal in juices!. Don't overcook unless you like dry meat!
Here is a recipe you can use!. Just sear the roast first:
Roast Loin of Pork with Baked Apples and Cider Gravy
Pork:
1 (5 pound) pork loin roast, with rib bones attached, back bone removed
Extra-virgin olive oil
1 handful fresh sage leaves, chopped
1 handful fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
Apples:
8 gala apples
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 large corn muffin, crumbled (about 1/2 cup)
1/2 cup golden raisins
6 fresh sage leaves, coarsely chopped
2 garlic cloves, chopped
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
Preheat the oven to 375 degrees F!.
Place the pork roast in a roasting pan with the ribs facing up!. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil!. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper!. Roast the pork loin for 2 1/2 hours, until the meat is crackled!. (Put the apples in the oven along with the pork roast in the last half hour of cooking!.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving!. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat!. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook and stir the roux until its light brown!. Add the cider and continue to stir to incorporate!. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper!. Serve the cider gravy with the pork roast and baked apples!.
To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing!. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper!. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar!. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife!. Place the warm apples in the center of a round serving dish!. Spoon the cider sauce around the apples and serve with the pork loin!.Www@FoodAQ@Com
Here is a recipe you can use!. Just sear the roast first:
Roast Loin of Pork with Baked Apples and Cider Gravy
Pork:
1 (5 pound) pork loin roast, with rib bones attached, back bone removed
Extra-virgin olive oil
1 handful fresh sage leaves, chopped
1 handful fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
Apples:
8 gala apples
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 large corn muffin, crumbled (about 1/2 cup)
1/2 cup golden raisins
6 fresh sage leaves, coarsely chopped
2 garlic cloves, chopped
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
Preheat the oven to 375 degrees F!.
Place the pork roast in a roasting pan with the ribs facing up!. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil!. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper!. Roast the pork loin for 2 1/2 hours, until the meat is crackled!. (Put the apples in the oven along with the pork roast in the last half hour of cooking!.)
Remove the pork roast to a cutting board and let it rest for 15 minutes before carving!. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat!. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps!. Cook and stir the roux until its light brown!. Add the cider and continue to stir to incorporate!. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper!. Serve the cider gravy with the pork roast and baked apples!.
To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing!. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper!. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar!. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife!. Place the warm apples in the center of a round serving dish!. Spoon the cider sauce around the apples and serve with the pork loin!.Www@FoodAQ@Com
Pork loin needs to be slowly cooked, if you are using the oven!. At 325 F!., for a few hours, you need to keep the skin on the loin, rub some butter around the loin, put whatever seasonings you want on the outside, and then just let it cook!.!.very very slow!. The fat from the skin will sear up on its own getting that crispy outter layer!. When you remove it from the oven when its done, do not cut it, puncture it!.!.!.do nothing!. You need to let the pork rest for 10mins!. The jucies will still slightly cook the loin, but its those juices that allow the loin to retain them, when you leave it alone!. Most people are quick to cut into any type of meat, chicken, loin, etc!., after its cook!. The juices will be there if you just let the meat rest on the counter once cooked!Www@FoodAQ@Com
I would oil and season the meat and sear the outside 360 degrees , then I would broil it because broil is a more intense heat than baking!. and i'll leave it uncovered while it baking!. get a meat thermometer so you can monitor the temp for the doneness you want!. I like a low medium well pork loin!. Its slightly pink but its still cooked and very juicy!.Www@FoodAQ@Com
try in the broiler!.!.!.!.!.i put mine in the pan with olive oil and saute/seer them!. with Badia Complete seasoning and pepper and they are a hit!
either way make sure its done in the middle!.Www@FoodAQ@Com
either way make sure its done in the middle!.Www@FoodAQ@Com
Sear the meat before you bake it in the oven!.Www@FoodAQ@Com
Roast at a high temperatureWww@FoodAQ@Com