Help! bought bone-in pork loin instead of boneless
- The Dairy Queen Dec 23, 2007 07:41 AM
I bought a 3 lb bone-in pork loin instead of a boneless 3 lb pork loin.
The recipe calls for roasting the 3 lb boneless loin at 400 degrees for about an hour until the internal temp reaches 160 degrees.
How do I adapt the cooking time and/or oven temp? How do I know it's done?
Assuming you are using a thermometer, just check at a little after an hour and see what the temperature is. It may be at 160* or close to it, and only a little more cooking time is necessary. I would imagine total time would be less than 80 minutes.
Another option is for you to butcher the meat yourself and continue to follow your original instructions. Boning is easy, just slide a knife along the bones to separate. You can save the bones for a Sunday gravy or cook with your roast to serve as ribs.
Personally, I like to slow cook meats and pork in particular, at 225*. A three pound roast with ribs will take approximately 2.5-3.0 hours at most and you will have a very moist roast pork loin.
Which ever method of roasting you ultimately decide on, fast/high or slow/low, be sure to start with your meat or roast at room or near room temperature for even cooking results.
You'll just need to cook it a little longer to get it up to temp. And you'll have a delicious bone to make stock with when you're done!
One suggestion: Do NOT cook the pork to 160 before removing from the oven. If you do, it will continue to cook to 170 as it rests and be overdone. I recommend you remove it at 150 and then rest about 10 minutes. You will have a prefectly cooked loin with an internal temperature of 160.
I agree and would take it a step further -- Today's pork does not need to be cooked well, until completely white, dry and tough. Having it coast up to 150 or 155 is more than sufficient, so I'd take it out about 8-10 degrees under if cooking hot (350) or five degrees under if cooking more slowly (250-300). Note: trichnosis is pretty much gone from U.S. inspected pork, and is killed above 140 anyway. A slight pink tinge to the meat in the center is perfectly ok.
The classic Italian pork loin roast has the meat cut from the bones, then tied back on for the cooking, using the bones as a sort of rack. I've had limited success with that, and thought my somewhat dry result meant that the Italians knew something I didn't. Then I had "Arista de Maiale" at a pricey joint in Florence, and it was every bit as dry as mine! So I don't cut it off the bone anymore...and if I'm cooking a boneless one I both brine and lard it.
re: Will Owen
I haven't bought a loin roast in a while (mostly get tenderloins and should pieces now), but when I did, they always had a saw cut separating the backbone portion of the bone from the rib part and most of the meat - with just a flap of meat to keep it in place. I assume most butchers still do that.