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Old 11-10-2004, 02:35 PM   #11
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Fine Cooking Magazine says 145-150 for Med Pork. I stop at a bit shy of 140 degrees cover and let it coast up to the 145 point before slicing.

I use one of these electronic Polder probe and thermo/timer things. I know how to do it otherwise but this lets me space out or have a glass of wine and not cremate the meal.
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Old 12-25-2004, 03:08 PM   #12
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[quote="Goodweed of the North"]I agree with Lifter (he know his way around a kitchen). Pork is now considered safe at 155 degrees F.

I hope you get tiis by 10:00p tonight.

If the brining takes ovet 12 hours.

I have a 3-4 LB bonless pork loin. I want to try the "Brineing"
I found recipes for chops etc, to be brined for 2 hours.

How long should I brine this loin roast???

Thanks,
Charlie
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Old 12-25-2004, 04:46 PM   #13
 
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Hi Hungry

By experience with chicken and turkey, it depends on the quantity of salt...

More salt=less time
Less salt=more time

1/2 cup salt per gallon of water for long brining (up to 12 hours)
1 cup salt per gallon for "short" brining

BTW it is no where etched in stone that you need to use water, as such...if you used apple juice or pineapple juice, you'd get some very interesting flavours, as well as the benefits of the acids which, in my opinion, do much to tenderise the meat...

Since you are using an already tender cut of loin, that would argue the "short brine" method...but remember, when you brine chops, it works through very "quickly", as they are much thinner than your roast now will be...go for 4-6 hours, in my opinion...

Feel free to add some herbs to the brine, as these can make the meal that much more pleasant an experience, and "more is better" as the herbs are pretty weak in finite quantity...

(you are heating the brine, dissolving your salts, "flowering" your herbs, then cooling, before inserting the meat, and refridgerating the lot, aren't you?)(I thought so!)

The combined use of garlic cloves and "lardoons" in slits cut in the meat (after taking out of the brine, obviously before cooking) works fantastically! Hold them in place with toothpicks, so you can dig them out before carving...

If you don't "happen" to have spare pork fat chunks to slice into "lardoons", then simply pinning strips of side bacon around your loin will work almost as well...unless you have more than normal fat on this roast...

I did this a week ago today for dinner, and wife and daughter just "inhaled" the stuff, accompanied by mashed potato's, and, of course, the gravy I was able to parlay out of the drippings...(note I was using tenderloin, but the cuts are close enough that you will likely get close results!)

You are in for a really delicious meal!

Best Regards,

Lifter
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Old 12-26-2004, 12:46 AM   #14
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[quote="Lifter"]Hi Hungry

By experience with chicken and turkey, it depends on the quantity of salt...

More salt=less time
Less salt=more time

1/2 cup salt per gallon of water for long brining (up to 12 hours)
1 cup salt per gallon for "short" brining

+++++++++++++++++++++++++++++++++++++++++++++
Thanks for the response.

I'll use your recommendation 1/2 cup salt per gallon and brine for 4 hours.
Roast with the bacon strips for a little more fat. This roast is very lean.

The way I roast is probably closer to boiling. I use a dry rub, then place in the roast pan with a can of Chicken Broth, cover the pan with foil and roast at 300 degrees.

Thanks again,
Charlie
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Old 12-26-2004, 01:15 AM   #15
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Trichinosis is extremely rare in the US, and near non-exisitant in pork from commercially raised pigs. The modern diet of farm raised pigs has much more to do with the safer nature of the product than the change in cooking. At any rate, 137 is enough to kill it, and I try not to ever let the pork go over 145.

Pork is good cooked with liquid, but I prefer roasting with nice dry heat. For me the crustiness of the outside is key.

As everyone has pointed out, you must mean pork loin, not t-loin. I can't imagine how tloin could get that big! :roll: To prepare a porkloin, I trim the chain but leave the fat cap, and give it a good dusting of Montreal Seasoning/Canada's Best Steak seasoning. I insert an electronic temp probe into the end & back into the roast, then cook it uncovered on a roasting rack at 250-275. I always set the temp alarm at 135- if you're worried, then set it for 140. When it goes off I'll turn the oven to broil for about 7-10 minutes to brown the top (you'll lose less moisture applying the high heat at the end as opposed to searing it first). Between the high heat phase and carry over cooking, your loin will be well up into the safe temp range.

Once the pork is "done", let it sit & rest for 15 minutes. This will allow the heat to migrate thru the meat, plus it will let the juices settle. Otherwise, when you cut into it it'll "juice out" all over the plate. Giving it a rest will prevent all the moisture from running out.
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Old 12-26-2004, 04:23 AM   #16
 
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Hi Charlie

Do us both a favour and, after "brining" and "tenting" as you suggest, remove the tent after about 30-40 minutes, using heat a little higher, say 325-350?

Strict attention to the "internal meat thermometer", of course!

The broth and the bacon will merge quite nicely...a "stab" or three on the shoulders with fruit or garlic or "lardoons" (or all!!) will make it neccessary to invite both me and GoodWeedoftheNorth to sample and critique it...

Lifter
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Old 12-26-2004, 11:30 PM   #17
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Quote:
Originally Posted by Lifter
Hi Charlie

Do us both a favour and, after "brining" and "tenting" as you suggest, remove the tent after about 30-40 minutes, using heat a little higher, say 325-350?Lifter
Hello Liferm

Surprise, Surprise! After all the talk about my pork loin, I opened the wrong package. I had two packages in the freezer both labeled pork loin. One was pork loin the other was two tender loins in the same package. I opened the tenderloins. I had my brining mixture ready so I thought here is a chance to tell the difference. Brine one and do the other my old proven way.
I rubbed both down with my dry rub, put them in the roasting pan, added 1/2 can of chicken broth, “Tented” with foil and roasted at 300 degrees until the internal temperature reached 135, removed the foil and roasted another 15 minutes. They never got much of a crust; I probably should have removed the foil sooner. ( I didn't follow your instructions
“The proof of the pudding is in the eating”! Both of the loins were GREAT!
The brined one was a little bit softer. That’s the best word I can come up with to describe the difference. Served with corn on the cob, mashed potatoes and Gravy.

Too bad you and “Goodweed” couldn’t make it!

Thanks,
Charlie
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Old 12-28-2004, 09:43 PM   #18
 
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Hi "Hungry" Charlie

If I'd known that you had tenderloins (noting this was dinner tonight at our house!), I'd said go with your dry rub, allow it to sit and set up, then sear in a frying pan to "crust" it...

Pin on your bacon strips, in this case, and put on a grilling pan...into the oven at about 350 (I'm still "playing" with this...325-400...but "DRY HEAT"), leave cook until the interior is about 145...

Remove and "tent" on the stove top, as it will be so juicy that you will get significant drippings by waiting 15-20 minutes, which makes the gravy making that much easier, and you will probably get a lot more when you carve this...

Great stuff isn't it?

I did a broccholi with Asiago Cheese sauce (our family fave!) but you gotta think about doing some really good corn, if I'd got my sorry butt into gear and cut and frozen same last summer...

Lifter
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Old 03-27-2005, 05:11 AM   #19
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Cool pork tenderloin

I am a new member but have plenty of real experience in commercial kitchens. i agree with everybody else, how can a pork tenderloin weigh more than 3 pounds. In australia we use kg and that is not possible for a tenderloin. at the risk of sounding arrogant I believe that you have a pork loin fillet. i believe that the best way to deal with a loin fillet that has been deboned is to wrap it in foil with some aromatics, thyme and sage are a good start as they cut the naturally fatty properties of pork and some garlic wouldn't go astray either. if you want some recipes to deal with a pork loin fillet please email me at simonhanmer@hotmail.com. Some easy suggestions would be, firstly do not cook the pork beyond medium and ensure that you allow it to rest (as already suggested) for a couple of minutes. We use celcius in Australia so i think no more than 200 degrees. the heat setting depends on the thickness of the fat as you will need less temperature if there is a particulrly thin layer of fat. Try serving with caramalized honey and apple sauce with a touch of cinnamon or if you are going for a more asian feel mabye a chilli, vanilla and ginger syrup. Rememeber that pork is awful overcooked and dry and is superb with a little sweetness to accompany. CHEERS.
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Old 01-06-2011, 04:34 PM   #20
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Hi All

I realize this is an old thread but thought I would post for any new people. I'm a pork farmers wife and I can tell you that it's easy to get a 3.5lb tenderloin. It came from a sow instead of a market pig. Market pigs are about 260lb whereas sows are 400lbs+. And yes, trichinosis is still around, but mostly found in pasture raised pigs/wild boar, since it is a ground borne parasite (worm). It is nearly eradicated in barn-raised pigs. In fact, it is no longer a reportable disease. So it's safe to enjoy your pork with a hint of pink.

Paula
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