"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 05-02-2014, 10:22 AM   #1
Senior Cook
 
Join Date: Mar 2007
Posts: 350
Carryover cooking in pork loin

A few weeks ago I made a pork loin roast, bone in, about 5 pounds. I cooked it at 375 until my probe thermometer read 135 and then pulled it out, placed it in another dish and covered with foil to rest. I left the thermometer in the meat during resting and saw that the temperature rose to the mid 150s. I hadn't brined the pork, and I found it quite dry. I was pretty surprised because every recipe I looked at said to take the meat out at 135 or 140, and that resting for 15 minutes would raise the temp by 5-10 degrees... not 20. I tested my thermometer in a glass of ice water and it came to 33 degrees, so it seems to be working okay.

I want to give it another try but it seems a little strange to take it out at 125 degrees.... I've never seen a recipe call for pork to be removed that low. I'm just afraid it would be undercooked then.

Any suggestions on how to get a properly cooked pork loin? Is 5 lb. too large to have an even cook throughout?

__________________

__________________
crankin is offline   Reply With Quote
Old 05-02-2014, 10:35 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Five pounds is not too big of a roast.

Next time take it out at 135ºF and don't cover it with foil. Temp shouldn't go as high. You can also just let it rest and carve it when it reaches the temp you want.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-02-2014, 11:07 AM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by Andy M. View Post
Next time take it out at 135ºF and don't cover it with foil. Temp shouldn't go as high. You can also just let it rest and carve it when it reaches the temp you want.
Beat me to it
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 05-02-2014, 12:56 PM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by crankin View Post
A few weeks ago I made a pork loin roast, bone in, about 5 pounds. I cooked it at 375 until my probe thermometer read 135 and then pulled it out, placed it in another dish and covered with foil to rest. I left the thermometer in the meat during resting and saw that the temperature rose to the mid 150s. I hadn't brined the pork, and I found it quite dry. I was pretty surprised because every recipe I looked at said to take the meat out at 135 or 140, and that resting for 15 minutes would raise the temp by 5-10 degrees... not 20. I tested my thermometer in a glass of ice water and it came to 33 degrees, so it seems to be working okay.

I want to give it another try but it seems a little strange to take it out at 125 degrees.... I've never seen a recipe call for pork to be removed that low. I'm just afraid it would be undercooked then.

Any suggestions on how to get a properly cooked pork loin? Is 5 lb. too large to have an even cook throughout?
As Andy said, don't cover it with the foil. Also, that temperature rise is the result of the outer meat being hotter than the inner meat. All things in nature try to equalize. Their will be temperature change until everything is the same temperature. If you cooked that roast in a hot oven, like 400' or higher, there is a greater temperature difference than if you cooked it at 350. The hotter outside temperature meat will raise the inner temperature by more than will the lower outside meat temperature produced by a lower cooking temperature, if both roasts are the same size, and taken out at the same internal temperature.

Soooo, if you don't foil it, and cook it to 140 in a lower temperature oven, the inside temperature will be lower after the resting time.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cook, cooking, pork, pork loin

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.