Exactly right Andem. An eyeball check is best. If the meat is almost white with just a trace of pink, it is just about perfect.
Pork tenderloin... and no meat thermometer
- Thread starter Outta here
- Start date
Exactly right Andem. An eyeball check is best. If the meat is almost white with just a trace of pink, it is just about perfect.
I'm happy to report the tenderloin was amazing. When I read such a variety of methods for this cut of meat - all proclaiming delicious, juicy results, I felt a bit safer to just relax and cook the damn thing lolll.
I ended up just covering it with foil and roasting it for about 45 minutes, and let it sit for about 15. It was perfect!
I had to work today, so I was literally trying to pull a dinner together in under an hour before my guests got here. I had my daughter put a pan of M & M's stuffed pasta shells in the oven before I got home from work, then kept them on the warmer burner while the pork roasted, then while the roast settled, I reheated some homemade salt and pepper wings I'd made last night along with some foccacia bread, sliced up a variety crisp fresh veggies with an assortment of dips and voila, a quick meal everyone enjoyed.
I'm usually a bit of a snob when it comes to serving 'store bought' food to company - but I have to say the stuffed pasta was also superb. It went nicely with the pork, and had a really nice 'home made' flavour. I'd recommend them if you want a nice side dish in a hurry. (I transferred them to a casserole dish before I put them on the warmer, topped them with a blend of 3 cheeses and everyone thought I made 'em myself, but I couldn't take the credit)
Anyway, it was a good night....my dinner was a success, and the company was wonderful. I'm well sated with food and gratitude for the love of good friends.
I ended up just covering it with foil and roasting it for about 45 minutes, and let it sit for about 15. It was perfect!
I had to work today, so I was literally trying to pull a dinner together in under an hour before my guests got here. I had my daughter put a pan of M & M's stuffed pasta shells in the oven before I got home from work, then kept them on the warmer burner while the pork roasted, then while the roast settled, I reheated some homemade salt and pepper wings I'd made last night along with some foccacia bread, sliced up a variety crisp fresh veggies with an assortment of dips and voila, a quick meal everyone enjoyed.
I'm usually a bit of a snob when it comes to serving 'store bought' food to company - but I have to say the stuffed pasta was also superb. It went nicely with the pork, and had a really nice 'home made' flavour. I'd recommend them if you want a nice side dish in a hurry. (I transferred them to a casserole dish before I put them on the warmer, topped them with a blend of 3 cheeses and everyone thought I made 'em myself, but I couldn't take the credit)
Anyway, it was a good night....my dinner was a success, and the company was wonderful. I'm well sated with food and gratitude for the love of good friends.
OK you guys that does it, I'm going out in the morning to buy a pork roast for
dinner tomorrow night.
Our Save on foods closed down and left this area, will have to shop elsewhere.
Thanks
dinner tomorrow night.
Our Save on foods closed down and left this area, will have to shop elsewhere.
Thanks
Zan
I tried your original 550 degree recipe last night and it worked fine. I thought my stove might retain the heat a bit longer than most so I peeked and made a little cut at forty minutes and it was still a tiny bit too pink....I gave it another 15 minutes or the rest of the time on the timer . I cooked a few small carrots and potatoes along side the tenderloin and I reheated some leftover beef gravy, zapped some broccoli, and it was a pretty decent meal.
PS...It was still a little more pink than I liked at the big end. I no doubt cooled the oven off a bit when I checked so the hour stated in the original recipe was probably correct.......;-):smile:
I tried your original 550 degree recipe last night and it worked fine. I thought my stove might retain the heat a bit longer than most so I peeked and made a little cut at forty minutes and it was still a tiny bit too pink....I gave it another 15 minutes or the rest of the time on the timer . I cooked a few small carrots and potatoes along side the tenderloin and I reheated some leftover beef gravy, zapped some broccoli, and it was a pretty decent meal.
PS...It was still a little more pink than I liked at the big end. I no doubt cooled the oven off a bit when I checked so the hour stated in the original recipe was probably correct.......;-):smile:
Porkloin roast is one of those things that I pick up at Costco, and do a wide variety of stuff with it. I cut some up into stirfry meat, cube some for skewers, cut some up into chops, and reserve some as roughly 2lb roasts. It's an almost fool proof meat.
Much of the time, I'm pulling a roast out frozen from the freezer, throwing it in the crock pot on low in the morning with some spices, and coming home in the evening to a wonderful roast ready to become pulled pork. Add whatever sauces you want (a can of mushrooms and some barbeque sauce is a hit with my family), and you've got a great pot of comfort food to serve with biscuits. A nice quick warm meal.
Much of the time, I'm pulling a roast out frozen from the freezer, throwing it in the crock pot on low in the morning with some spices, and coming home in the evening to a wonderful roast ready to become pulled pork. Add whatever sauces you want (a can of mushrooms and some barbeque sauce is a hit with my family), and you've got a great pot of comfort food to serve with biscuits. A nice quick warm meal.
Karrie
Are you talking about a pork loin roast or a pork tenderloin? They are subtly different.
Cook's Thesaurus: Pork Loin Cuts
hmmm
We buck up the tl into 3cm thick medallions and cook them in a variety of ways: BBQed, sauteed with mushrooms, stir fried with veggies and served with chow mein or yakisoba, etc.
We buck up the tl into 3cm thick medallions and cook them in a variety of ways: BBQed, sauteed with mushrooms, stir fried with veggies and served with chow mein or yakisoba, etc.