On Mon, 03 Jan 2005 05:05:38 GMT, "Lucy" > wrote:

>Ok.. I've finally stopped salivating <grin>
>Sounds like you're a very good cook..

Thanks. I have my moments, but I'm always prepared to retreat to Taco
Bell when things in the kitchen turn sour. For example:
http://tinyurl.com/3ssvn

>question though.. how many minutes per pound did you cook the loin?
>I always have trouble with loins/roasts being too rare or too dry.. I like
>medium, or medium well.. I'm not sure which it is called. (not a lot of
>pink, just barelyyyy pink)
>lucy
>
I have to say that I don't have a methodology. I cook by eyes and
ears and nose. This is especially the case with my convection oven.
I haven't had it long enough to figure out nicities of timing and so
forth. I did use a meat thermometer on the loin, however. It was
about 140-145F or so when I pulled it out of the oven if I recall
correctly. The internal temp will continue to rise for several
minutes after it comes out. My roast was not pink inside, but it was
not dry either.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore