ISO: ISO: what temp to roast 2 lb boneless pork loin half center cut?
- Thread starter cheezz
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mariadnoca
Moderator
I agree...I cook pork tenderloin even lower. The temp will rise when it rests and finishes cooking.
This is what I did...pork loin roast turned out amazing!
On my 2-lb pork loin, I used the brisket rub Pat posted at:
http://eat.at/swap/forum1/237800_phooey_cached_link_doesn't_work_recipe_inside
My only change on the rub was to replace 1/3rd of the black pepper with grains of paradise -- the house still smells heavenly today smileys/smile.gif
As the oven heated to 425, I seared the roast in my cast iron pan then put it in the oven. My goodness, it took about 55 min for it to come to 145 when I removed it and let set for 10 min. When I do it again, maybe I will try the lower temp and take it out at 140.
On my 2-lb pork loin, I used the brisket rub Pat posted at:
http://eat.at/swap/forum1/237800_phooey_cached_link_doesn't_work_recipe_inside
My only change on the rub was to replace 1/3rd of the black pepper with grains of paradise -- the house still smells heavenly today smileys/smile.gif
As the oven heated to 425, I seared the roast in my cast iron pan then put it in the oven. My goodness, it took about 55 min for it to come to 145 when I removed it and let set for 10 min. When I do it again, maybe I will try the lower temp and take it out at 140.
Glad it worked for you. I will say that the shape of the roast
for the time I suggested would make a difference--and the fact it was a "loin" and not a "tenderloin". that timing is perfect for a pork tenderloin. I thought maybe your roast would be small enough to do it.
BUT now you know--and just use that for your timing. I still think 140* and a rest is the right way.
Hope it had good crust--should have. ;o)
for the time I suggested would make a difference--and the fact it was a "loin" and not a "tenderloin". that timing is perfect for a pork tenderloin. I thought maybe your roast would be small enough to do it.
BUT now you know--and just use that for your timing. I still think 140* and a rest is the right way.
Hope it had good crust--should have. ;o)
dawn_mo
Well-known member
The USDA actually lowered the cooking point fairly recently.
They now say 145 degrees. If you are taking the roast out at 140 and letting it rest, it will hit at least 145 degrees. It's hard to convince people that pink pork is okay. I don't serve it in the cafe anymore because people were nuking the pork even after I told them what the USDA recommends.
They now say 145 degrees. If you are taking the roast out at 140 and letting it rest, it will hit at least 145 degrees. It's hard to convince people that pink pork is okay. I don't serve it in the cafe anymore because people were nuking the pork even after I told them what the USDA recommends.