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Old 09-14-2013, 05:36 PM   #11
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Actually, in a rolled pork roast, if the filling is juicy, it goes a long way to preventing the pork from drying out.
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Old 09-14-2013, 05:39 PM   #12
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When I stuff thinner pieces of meat like a butterflied pork roast or flank steak, I stuff it with the stuffing piping hot (assuming the stuffing is cooked). Then all I have to worry about is the meat temperature.
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Old 09-14-2013, 05:57 PM   #13
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I don't cook pork to 185F, but neither is it done at 145F at my house. 165F does it.
I'm a 160 guy myself. Still moist, no pink.
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Old 09-14-2013, 06:34 PM   #14
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Originally Posted by pacanis View Post
I'm a 160 guy myself. Still moist, no pink.
I usually aim for 160-165F. Stirling likes his meat well done. I have had an oops with a rolled roast that went to 180F, but it wasn't all dried up.
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Old 09-14-2013, 06:38 PM   #15
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I don't cook pork to 185F, but neither is it done at 145F at my house. 165F does it.

I did see something that said that 145 is medium and 165 is well done.
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Old 09-14-2013, 06:40 PM   #16
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When I stuff thinner pieces of meat like a butterflied pork roast or flank steak, I stuff it with the stuffing piping hot (assuming the stuffing is cooked). Then all I have to worry about is the meat temperature.

They did say that in the show I was watching. It was just wilted spinach and cheese, so it was not a matter of it being done.
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Old 09-15-2013, 08:06 AM   #17
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Oh this is what DA said to do with this! I put a stuffing of cabbage and cheese to it, and bake it until it is finished. I bake it for longer than 10 minutes. If it is a larger one, for 20 minutes.

These are very good!

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I assume that the cabbage was precooked? I can see spinach getting done in that short cooking time, but cabbage takes some time to get tender.

Every time someone talks about "pork loin", it seems they are actually talking about pork tenderloin. Given the weight mentioned in the OP, I would guess this is one of those times. I love to grill pork tenderloin. I judge doneness by touch. It gets a good rest before slicing. A little pink tinge in the middle is fine for us.
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Old 09-15-2013, 08:54 AM   #18
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Every time someone talks about "pork loin", it seems they are actually talking about pork tenderloin. Given the weight mentioned in the OP, I would guess this is one of those times. I love to grill pork tenderloin. I judge doneness by touch. It gets a good rest before slicing. A little pink tinge in the middle is fine for us.
Interesting. Every time I hear someone talk about pork loin, I assume they know the difference between loin and tenderloin and mean the loin, unless they say something that specifically indicates confusion.
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Old 09-15-2013, 10:53 AM   #19
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Interesting. Every time I hear someone talk about pork loin, I assume they know the difference between loin and tenderloin and mean the loin, unless they say something that specifically indicates confusion.

Don't assume. In my case it indicated lack of knowledge. LOL I looked up both pork loin and pork tenderloin and the pictures looked pretty much the same. What is the difference? I don't think I have never seen anything in my grocery store labeled as pork tenderloin, but only pork loin. The meat the man on TV was cooking was about 12 inches long and about 4-5 inches in diameter. It had a very small amount of fat on the outside which he trimmed off. In the past I have bought this and cut it into chops as my husband likes boneless pork loin chops.
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Old 09-15-2013, 10:56 AM   #20
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That's a loin alright. A tenderloin is a out 2" in diameter at the thick end and tapers off to a point. It's about a foot long and weighs about 1.0 - 1.5 pounds. It's almost always sold whole and its meat isn't as white as loin meat.
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