Can you help me with my meat?
2 1/2 – 3 lb bonless pork loin roast. Dont have a meat thermometer. How long do I cook it in the oven? Should I cover it? Do I cook it with the stupid net on it? Whats the net for? Any flavor enhancing tips…special recipes?
Tags: meat thermometer, pork loin roast, recipes
Filed under: Cooking Thermometers | Jan 28th, 2010.
Here are a couple of my favorite Pork Loin Recipes. Enjoy!
Herb Crusted Pork Tenderloin Recipe
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Grilled Pork Lion with Garlic Rosemary Marinade Recipe
2 boneless pork loins
Mustard-garlic rosemary marinade:
1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce
Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.