Salutations, gentlefolk,

Just finished moving, cookbooks still upboxed. Moved a 5-pound
center-cut pork loin roast from old freezer to new, want to cook it up
for New Year's.

So, your advice on times and temperatures, possible cooking along of
potatos and onions with it, pan covered or uncovered, seasoning, etc,
is welcome.

Happy Boxing Day, and best wishes to y'all for a healthy, happy, and
prosperous 2008.

Yours, John Desmond

> wrote in message
...
>
> Salutations, gentlefolk,
>
> Just finished moving, cookbooks still upboxed. Moved a 5-pound
> center-cut pork loin roast from old freezer to new, want to cook it up
> for New Year's.
>
> So, your advice on times and temperatures, possible cooking along of
> potatos and onions with it, pan covered or uncovered, seasoning, etc,
> is welcome.
>
> Happy Boxing Day, and best wishes to y'all for a healthy, happy, and
> prosperous 2008.
>
> Yours, John Desmond
>


You'll need your meat thermometer. Is that unpacked yet?

wrote:
> Salutations, gentlefolk,
>
> Just finished moving, cookbooks still upboxed. Moved a 5-pound
> center-cut pork loin roast from old freezer to new, want to cook it up
> for New Year's.
>
> So, your advice on times and temperatures, possible cooking along of
> potatos and onions with it, pan covered or uncovered, seasoning, etc,
> is welcome.
>
> Happy Boxing Day, and best wishes to y'all for a healthy, happy, and
> prosperous 2008.
>
> Yours, John Desmond
>


Try to unpack at least an instant-read cooking thermometer.

Sunday night I cooked two loin roasts for a guest dinner.
One was studded with garlic and onion slivers, salt and pepper.
The other with ginger and apricot jam. I did not have bottled or fresh
ginger (my bad) so I cut up some very nice candied ginger and mixed it
with the jam before coating the roast.

Both turned out well, but the apricot one was really delicious.

I cooked them at 350 degrees F about 2-2 1/2 hours.

gloria p

On Dec 26, 11:00�am, Puester wrote:

> Sunday night I cooked two loin roasts for a guest dinner...

> Both turned out well, but the apricot one was really delicious.

> I cooked them at 350 degrees F about 2-2 1/2 hours.

What was the internal temp. when you removed them from
the oven?

On Dec 26, 12:36*pm, wrote:
> Salutations, gentlefolk,
>
> Just finished moving, cookbooks still upboxed. *Moved a 5-pound
> center-cut pork loin roast from old freezer to new, want to cook it up
> for New Year's.
>
> So, your advice on times and temperatures, possible cooking along of
> potatos and onions with it, pan covered or uncovered, seasoning, etc,
> is welcome.
>
> Happy Boxing Day, and best wishes to y'all for a healthy, happy, and
> prosperous 2008.
>
> Yours, John Desmond

The Silver Palate cookbook (sorry, mine isn't here with me) has a
wonderful recipe for a fruit-stuffed pork loin. It's easy and
excellent.

N.

On Dec 26, 10:36 am, wrote:
> Just finished moving, cookbooks still upboxed. Moved a 5-pound
> center-cut pork loin roast from old freezer to new, want to cook it up
> for New Year's.
>
> So, your advice on times and temperatures, possible cooking along of
> potatos and onions with it, pan covered or uncovered, seasoning, etc,
> is welcome.

I posted this in 1998. Increase the amount of garlic and fennel for
your larger roast. -aem

"Great Food Without Fuss" (a great book) has this one:

6 garlic cloves, minced
1 to 2 TB fennel seeds
2 tsp. coarse salt
fresh ground pepper to taste
boneless pork rib roast, about 4 lbs.
olive oil

"Make a paste with the seasonings in a mortar and pestle, and
spread it all over the roast. Untie the roast (if rolled and
tied) and spread the paste inside, too. Also stuff some into
knife incisions on the outside. Rub with olive oil. Roast
uncovered in a 350 degree oven for about 2 hours, or until meat
thermometer reads 170. (Personally, we take it out at 160, but
we like pink and juicy pork.) Baste with pan juices a few times
during the roasting.

"We made this the first time on a ski trip, wanting something easy
to do in an unfamiliar, scantily equipped kitchen. Have had it
many times since. The book recommends letting this roast cool,
as they like it at room temp with a little more olive oil
drizzled on. We had it that way the second day, and it was at
least as good as it had been hot the first night."

KevinS wrote:
> On Dec 26, 11:00�am, Puester wrote:
>
>> Sunday night I cooked two loin roasts for a guest dinner...
>
>> Both turned out well, but the apricot one was really delicious.
>
>> I cooked them at 350 degrees F about 2-2 1/2 hours.
>
> What was the internal temp. when you removed them from
> the oven?


160 deg. F but they rested for a short time till the rest of the meal
was ready and the internal temp rose a bit.

They were tender and juicy.

gloria p