Pork loin rib roast... cooking time and temp?
Posted October 20 2008 - 7:30 AM
I went with the apple concentrate brine that Steve has posted about many times. 1 container apple concentrate, 16 cups water, 1/2 cup Kosher salt. Crushed garlic cloves, peppercorns, a onion, and various sprigs of fresh spices.
The roast was coated with a spice paste consisting of 15 cloves of garlic, 2 tbs fresh sage, 2 tbs fresh Rosemary, some thyme, pepper, salt, and fennel seeds. That was all ground in the food processor into a coarse paste.
I am stumped on the cooking time though. The original recipe called for a boned shoulder roast, low and slow for 6 hours. I didn't realize that I read the cut of meat wrong until I was home from the store.
I don't think the loin will respond as well to low and slow. Less fat to break down with the slow cook.
I am having this popped in the oven for me while I am at work so I want to get the cooking temp and time in the ballpark because I won't be able to get to it until I get home.
I looked on line on the food network website and their recipe's range from 350 for 1 hour 45 minutes, all the way to 375 for 2 1/2 hours.
Posted October 20 2008 - 7:40 AM
Posted October 20 2008 - 7:57 AM
Hopefully it comes out well, if not I can allways make some mac and cheese and hotdogs for the kids lol. It was on sale for cheap, and I managed to score two real nice 5.99 beef rib roasts while I was there as well.
Posted October 20 2008 - 9:23 AM
Center Cut Pork Roast for roasting:
Notice that the 7-rib has more internal fat and cartiledge, while the center cut has less internal fat, and contains a big "eye" of loin and part of the tenderloin.
Posted October 20 2008 - 9:45 AM
Posted October 20 2008 - 11:45 AM
That is a beautiful looking center cut!!
Posted October 20 2008 - 1:51 PM
Posted October 20 2008 - 1:56 PM
Originally Posted by david123
Definately take a page from Steve on the internal temp. If you let it go over 145 it will be dry. Trichinosis dies at 144 degrees so the carryover cooking will make it safe and juicy to boot.
i go a bit higher- usually to 150 or so
nobody has gotten trichinosis in years, but i don't like any except the very faintest pink hue to my pork
i have seen it served damn near medium rare, and i thought it was repulsive
Posted October 20 2008 - 1:56 PM
If I was eating it myself I would definetly pull it at 145, but I am not quick to forget the grief that I get for cooking the girlfriends burgers and steaks medium.
I think I will pull it at 150 and hope that the overnight brine makes up for the extra cooking time.
Posted October 20 2008 - 2:02 PM
And if the GF complains, give her the end cut. You eat the good stuff
Posted October 20 2008 - 2:03 PM
Doug....at 145, and the carryover cooking, yes, it will still look a bit pink....tell the GF to get over it.....or better yet, have yours at what I said, and then blast some in the over until it is done to her "liking" (and is as tough and dry as shoe leather).....let her taste both, and then she will never go back.....
Pork over 150 as a finished, after rest temp, unless it is a cut that is done braised or slo and lo on the BBQ, is a travesty........
Posted October 20 2008 - 2:08 PM
I was quoting a quote on the net that says the USDA says 144 kills the bacteria. It was the net and may in fact be in error, but I find that the 145 temp works for me as long as I take it out promptly. Pork will overcook in a heartbeat, as you know.
Posted October 20 2008 - 2:14 PM
As you said, 140-145 works for me as well, and then a rest to get to 145-150....
And besides, trichinosis in pork these days is very, very rare to begin with (pun intended), and is hardly an issue anymore.
Posted October 21 2008 - 7:28 AM
I pulled at 150, wrapped in a loose tinfoil tent and let it rest for 15 minutes. Carry over was only about 5 degrees or so. I think if I took it out of the roast pan it would have went up more? I think the roasting pan acted like a heat sink of sorts.
There was no pink but the meat was moist and wasn't chewy at all like overdone pork.
I think the brining really helped, I am going to do that in the future now. The pork was a little salty but I think that was from the herb paste, which will get half the called for salt next time.
Posted November 03 2008 - 9:12 AM
Insert many slivers of garlic, coat with jerk sauce, "stripe" with slices of red onion.
Add par-boiled Taters, Carrots, remainder of onion. Sprinkle with Rosemary & ground black pepper. Add some chunks of butter.
Cook for a while...
Coat roast with Saucy Susan.
More butter on the veggies.
Cook until 140Â° Take it out & cover while the veggies are getting browned under the broiler.