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Cooking a pork loin??

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I bought a 4.8lb pork loin the other day and am trying to figure out how long to cook it? One book said to cook it 30mins per lb...but if it's less than 5lbs to add an additional 10mins per lb. Does that seem right? Any tips and recipe ideas would be great! Thanks!!

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  1. You don't mention temp, but I'm going to say about 350 degrees. At 30 min per lb that would be 2.5 hours, which I think is going to be too long. Thickness matters, too. I would start checking with a meat thermometer at 1.5 hours.

    For pork, I think nothing beats puncturing it all over and filling with slivers of garlic and fresh rosemary, salt and pepper on the outside. I really like to cook it on the grill, too, using a rotisserie. In that case I rub sea salt on it, too. It seems to cook faster on the grill.

    I'm not crazy about all those fruit-based pork recipes. I always go back to the old Italian way.

    1 Reply
    1. re: pemma

      That was exactly how I was going to cook it...with the garlic, rosemary, etc. I learned it from my Italian grandmother! =)

    2. Salt it for 15 min. Pat dry sear in oiled pan and put in 350 deg oven until temp in the center is 135. Rest for 10 min.

      1 Reply
      1. re: sal_acid

        Spot on to monitor it and use an instant read, even if you like it above 135. (I think 140 after resting is pretty fine.). Do a few and you get good at predicting when it will be done and using that to time things like starting rice or vegetables. A bottle of pinot noir will take the edge off of any uncertainty induced by not being able to calculate a "done" time.

      2. Minced garlic and rosemary, salt and pepper (all mashed into a thin paste with some olive oil). Rub on the outside upwards of several hours before you put it in the oven to roast, Preheat the oven to 350°, 18-20 minutes / lb., erring a bit on the lower side. You want the internal temp to be about 140-145°F. (get yourself an instant read thermometer!) Pink inside is OK! Let it rest for 10 minutes or so before slicing into it.

        9 Replies
        1. re: LindaWhit

          If you take it out at 135 the center will raise to 140 as it rests. Don't dry it out by overcooking.

          1. re: sal_acid

            140 to 145 has worked for me, and my pork loin roasts are never dry. I don't like a deep pink for my pork roasts.

            1. re: LindaWhit

              I agree with the 140-145 temperature. 135 pork is too rare for me.

          2. re: LindaWhit

            Ok, thanks! So some pink is ok when I slice into it? I thought pork shouldn't be pink? Cooking pork and chicken are my worst enemies...I either undercook or overcook them. Baking is more my thing!

            1. re: garcherry725

              garcherry, that is from long time ago and the potential for trichinosis was prevalent (based on when pigs used to be fed raw meat scraps and other animals). Now, most eat grain-based pellet food, and organically raised pigs eat grass. A light pink is perfectly fine. But your best bet is to go by temp, not color. Get that instant read thermometer, if you don't have one.

              1. re: LindaWhit

                Pork loin and tenderloin is about the only thing I use a thermometer for. It goes from too rare (for me) to overcooked very quickly.

                1. re: kengk

                  Agreed on the going from rare to overcooked very quickly. But I also use it for beef roasts and turkey/whole chickens.

                2. re: LindaWhit

                  Great, thanks! One last question....when i'm cooking it, does any liquid need to be added to the pan?

                  1. re: garcherry725

                    No, no liquid is needed, but a sprinkle of white wine or vermouth never hurts!

            2. I have a habit of overcooking pork loin so I started butterflying loins, stuffing with an herb and garlic mixture. Sautéed mushrooms are also good. If you never butterflied, check out YouTube as there are several videos. It is not hard and, IMO, yields a more tasty result.

              1 Reply
              1. re: tcamp

                I'll check out the videos. I was thinking of doing something like that originally, just to switch it up a bit...but with my luck I'll somehow mess it all up! haha =)

              2. Use a probe thermometer it takes all the guessing out plus your oven may not be too accurate. Put it in the top center about half way in, cook to 145-150 take out and let rest for 20 min.

                1. I just posted this on another thread..... I think this would be an excellent way to make a pork loin..

                  Jose Andres - Pork loin baked in salt with serrano ham... (google for the video)

                  http://www.foodandwine.com/recipes/po...

                  I would also start checking the temp at an hour an half or so...

                  1. I did one last night and it came out fine.

                    Butterflied it first. Did a quick chop of a bag of spinach and then a quick sauté with about 4 cloves of diced garlic. Mixed this with grated cheddar and panko.

                    Did a layer of prosciutto and then the spinach mix on the pork loin. Rolled it back up and tied it.

                    Seasoned with salt, pepper and Herb of Provence. Seared in a skillet on all sides.. Removed from the pan and added chopped root veggies to pan. Pork back in and into a 350 degree oven for about 90 minutes. Took it out at around 155 degrees and let it rest. Deglazed the pan\veggies with a little apple juice and served it up.

                    1. Before you do anything else, brine your pork roast in a mixture of 1 gal. water to 1 C. kosher salt. Mix to dissolve
                      salt and submerge the pork for about 4 hours. Remove from brine, pat dry with paper towels then use your choice of method/seasonings. I had a delicious one in Mexico, with punched holes filled with garlic slivers, then wrapped in banana leaves and oven roasted. That was the most delicious pork I've ever eaten and that's where I learned the brining method. Try it and I think you'll become a convert.