Curious, I made the Pot Roasted Pork Loin today and all I can say

I wanted to add a couple of things I will do next time and for

left overs today. The recipe didn't say anything about seasoning the meat with salt and pepper before flouring. I always stay true to a recipe the first time I make it and then make any changes I may want next time. In this case I just had to season lightly. Next time I will season the meat before. No biggie but something I will do. And since the recipe said to add more broth if it needed it during cooking I wasn't sure what there would be left so I planned on baked beans and coleslaw as sides. Which was perfect by the way but there was a lot of juice and tonight I will reduce it just slightly to maybe intensify it and thicken with a slurry. I will use it for mashed potatoes and since it's just the 2 of us I think it would be great to have chunk of meat on a slice of bread with the gravy over. An open faced hot sandwiches. Yum. This is my new favoritest recipe since the beef stew in red wine!

 
I have to ask, what keeps the loin from drying out? I never thought you could braise it.

 
It's immersed in 1 cup white wine and 1 cup chicken broth that never

reduced so it was always covered mostly. I didn't slice it, it just shredded and came apart like a pork shoulder/butt roast would do. My piece of meat was smaller so I don't know if that made any difference. All I know is I will do exactly the same thing next time. Please make it....it's delicious.

 
Thanks, Joe. This was the same question I was going to ask. Why are 2.5" diameter

"pork loins" cooked so quickly and served pink?

I just picked up a pork tenderloin that 4" in diameter and was going to use it for this recipe.

So I'll be cooking it for 2 hours? Am I insane?

Wait. Don't answer that last one. Just answer Joe's question.

 
That's a large tenderloin if it is 4" diameter. They tend to be so lean, that's

why they are usually quick cooked and served "pink", so they don't get dried out.

Loins tend to be larger in diameter, closer to what you describe your tenderloin at 4", but they are usually prepared differently than tenderloin.

 
What Lisa said. The 4" piece is probably the loin. The 2.5 probably tenderloin

which is the equivalent of a beef tenderloin--very quick to cook. I have some leeks to use up too so I plan to try this soon. I probably would have passed it over without Curious and Orchid's recommendation.

 
ah, so they are different. Yes...my 4" version's label is "pork loin." I never realized there

was a difference. I've always said I don't cook much meat.

Now...if you questioned me about chocolate percentages...

 
If you picture a pork chop, the loin is the large round muscle and the tenderloin is the small round

piece on the other side of the bone. It's the equivalent of a T-bone beef steak, with the large rib-eye on one side and the tenderloin on the other.

I've never actually cooked a pork loin--just the tenderloin which I am so careful not to overcook. But the loin is fragile too--this recipe will be a big leap of faith for me.

 
I prefer the texture of the tenderloin, so have only made the loin a few times.

This recipe might cause me to get out the crock pot this week. smileys/smile.gif

 
Joe, I had my pork in the freezer and took it out the day before to

defrost in the fridge. I didn't realize until I opened it to cook that it was 2 tenderloins. Total weight was 2.5 # but I was ready to go forward and used them in the recipe. I expected to cut the cooking time down but I checked often and saw they were doing just fine and I cooked them for the same time. I just can't tell you how good they were. I'm just not understanding all the fear about this recipe though. I have come to trust completely a recipe that Curious posts and I would recommend this one too. Were is she in this by the way....give me some help here Curious! LOL

 
I promise to try it. I believe you and trust both you and Curious implicitly. Give me

a week or two.

 
No fear here - just trying to clarify which cut was used so I can replicate the wonderful results smileys/smile.gif

 
Here I am! I saw a recipe recently that said you couldn't overcook tenderloins. As for the

pork loin, I don't mind a little dryness, I just like pork cooked well done better than the briefly cooked chops, etc. I don't think it was any drier than pot roast.

A lot depends upon the cut used. I like the small rib end of the loin, especially when it still has the bones. I find that cut is a little fattier than the center and sirloin end. However, since I've moved here to the land of crappy meat, the bone-in roast cuts are almost impossible to find.

I buy only rib chops, not the ones with the tenderloin because they cook up better for me. If they have a mix of reddish and pink meat in them, I know they'll be better. Fortunately, that's the ones most people pass up.

So bottom line, literally, is that you might find the roast to be dry, I think it's a matter of taste.

 
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