I am having a dinner party for four this Friday. I bought a 5 lb pork loin. Any recipe or preparation suggestions?
I brined it last time I cooked it and I probably will again, but am considering a crust or a rub.
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I brined it last time I cooked it and I probably will again, but am considering a crust or a rub.
7 Comments
i cook mine to 160-165. pork tenderloin can be cooked to a much lower internal temp but pork loin i like to cook to 160-165. carry-over cooking will cook it up to 165-170. this temp allows it to be tender and juicy but not so pink that people freak out over it looking "raw."
some people cook their pork loin roasts to an even lower temp, but i do find the freak-out factor to just be too annoying and go ahead and cook it to 160-165. as long as you brine it and cook it low and slow, you should be fine on juiciness and tenderness. make sure to let it rest for at least 20 minutes after it's out of the oven before slicing. you could choose to brown it off first, before roasting it low and slow, or crank the heat towards the end of cooking and brown it that way.
time will vary according to your oven and how fast or slow it cooks and the type of pan you are roasting it in. it will definitely be under 2 hours.