Pork Loin
I bought a pork loin and have no idea what's the best way to cook it? Any suggestions?
Forum Discussion
surgtech56 wrote:
I bought a pork loin and have no idea what's the best way to cook it? Any suggestions?
If it's one of those nice little guys about the diameter of a presto log and with just a skin of fat on top: Do try to avoid drying it out!
Whatever you choose to flavor it with, I think the best way to cook it is dry roast- and you'll be surprised how fast it will cook.
I do mine uncovered in a cast iron pan in the oven at 325 degrees until the inside temp reaches no more than 160. Usually takes an hour or so for a 3-4 pounder.
160 degrees may sound low for pork but, trust me, this isn't your Mama's pork! Little if any danger of trichinosois in today's "other white meat", and the much reduced fat in modern meat pigs means that the meat will dry out badly if you cook it to higher temperatures.
