I am making a 4lb stuffed pork loin roast (a combination of recipes). It calls to grill it but I am planning on roasting. Suggestions on how long and at what temp? 350 degrees at 20 min a pound?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
Yes, that sounds right -- I'd maybe consider cooking it at 375 for better browning, and start checking it at an hour just to be sure you don't overcook it.
pierino is a trusted source on General Cooking and Tough Love.
It's better to ask "to what internal temperature". With an instant read thermometer that should be 140F. The reason is that no two ovens are calibrated exactly the same, and I don't care what it say's on the oven dial. It's done "when it's done". My pal and unindicted Food52 consiprator ChefOno and myself both agree on that principle. Weight to time is a good starting point for having the beast out on time but the internal temp is critical.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.