Hello,

I bought some sirloin pork roast, which I have never cooked before.
I just want the basic info about it: at what temperature, and for how
long should I roast it? Not looking for recipes. I just want to make
sure to kill off any nasties, while not drying it out.

It's a 1.6-lb cut, btw.

Thanks,
Joyce

--
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Soldier: Sure, buddy.
Officer: That's no way to address an officer! Now let's try it again.
Do you have change for a dollar?
Soldier: No, SIR!

On Aug 9, 5:01*pm, wrote:
> Hello,
>
> I bought some sirloin pork roast, which I have never cooked before.
> I just want the basic info about it: at what temperature, and for how
> long should I roast it? Not looking for recipes. I just want to make
> sure to kill off any nasties, while not drying it out.
>
> It's a 1.6-lb cut, btw.

I don't really worry about "nasties." I'd put it in at 400F for 20-30
minutes, until browned all over, then reduce the heat to 275 for
another hour. I happily eat pink med/med-well pork roast.
>
> Thanks,
> Joyce

--Bryan

Bobo Bonobo? wrote:

> On Aug 9, 5:01?pm, wrote:

>> I just want to make
>> sure to kill off any nasties, while not drying it out.
>>
>> It's a 1.6-lb cut, btw.

> I don't really worry about "nasties."

I do - it's a phobia of mine. I don't claim that it's rational, but
I worry about it when cooking meat, especially meat I haven't cooked
before. Just wanted to make sure there wasn't anything I should know.

But also, in my zeal to stamp out microscopic evil-doers, I don't
want to end up with a dried out piece of meat.

> I'd put it in at 400F for 20-30
> minutes, until browned all over, then reduce the heat to 275 for
> another hour. I happily eat pink med/med-well pork roast.

Thanks!
Joyce

--
Seen on a T-shirt:
If At First You Don't Succeed, Skydiving Isn't For You

> wrote in message
...
> Bobo Bonobo? wrote:
>
> > On Aug 9, 5:01?pm, wrote:
>
> >> I just want to make
> >> sure to kill off any nasties, while not drying it out.
> >>
> >> It's a 1.6-lb cut, btw.
>
> > I don't really worry about "nasties."
>
> I do - it's a phobia of mine. I don't claim that it's rational, but
> I worry about it when cooking meat, especially meat I haven't cooked
> before. Just wanted to make sure there wasn't anything I should know.
>
> But also, in my zeal to stamp out microscopic evil-doers, I don't
> want to end up with a dried out piece of meat.
>
> > I'd put it in at 400F for 20-30
> > minutes, until browned all over, then reduce the heat to 275 for
> > another hour. I happily eat pink med/med-well pork roast.
>
> Thanks!
> Joyce
>
> --
> Seen on a T-shirt:
> If At First You Don't Succeed, Skydiving Isn't For You



Admittedly I haven't cooked a pork roast in a number of years, 1-1/2 hours
for a 1.6 lb. pork roast seems excessive. Do you have a meat thermometer?
The internal temp is what's important. Roast it to about 160-165F then let
it stand, tented with foil for about 10 minutes. It will continue to cook
and the temp will finally rest at around 180F. That takes care of any
"nasties" without drying out the meat. As for the browning part, you can
always brown it in a little oil in a skillet on the stove top before putting
it in the oven. If you have a cast iron or oven-safe skillet it can go
directly from the stovetop into the oven. I'd use a moderate oven, about
325F and just keep an eye on that meat thermometer

Jill

jmcquown said...

> > wrote in message
> ...
>> Bobo Bonobo? wrote:
>>
>> > On Aug 9, 5:01?pm, wrote:
>>
>> >> I just want to make
>> >> sure to kill off any nasties, while not drying it out.
>> >>
>> >> It's a 1.6-lb cut, btw.
>>
>> > I don't really worry about "nasties."
>>
>> I do - it's a phobia of mine. I don't claim that it's rational, but
>> I worry about it when cooking meat, especially meat I haven't cooked
>> before. Just wanted to make sure there wasn't anything I should know.
>>
>> But also, in my zeal to stamp out microscopic evil-doers, I don't
>> want to end up with a dried out piece of meat.
>>
>> > I'd put it in at 400F for 20-30
>> > minutes, until browned all over, then reduce the heat to 275 for
>> > another hour. I happily eat pink med/med-well pork roast.
>>
>> Thanks!
>> Joyce
>>
>> --
>> Seen on a T-shirt:
>> If At First You Don't Succeed, Skydiving Isn't For You
>
>
>
> Admittedly I haven't cooked a pork roast in a number of years, 1-1/2
> hours for a 1.6 lb. pork roast seems excessive. Do you have a meat
> thermometer? The internal temp is what's important. Roast it to about
> 160-165F then let it stand, tented with foil for about 10 minutes. It
> will continue to cook and the temp will finally rest at around 180F.
> That takes care of any "nasties" without drying out the meat. As for
> the browning part, you can always brown it in a little oil in a skillet
> on the stove top before putting it in the oven. If you have a cast iron
> or oven-safe skillet it can go directly from the stovetop into the oven.
> I'd use a moderate oven, about 325F and just keep an eye on that meat
> thermometer
>
> Jill


I'd add (speaking of pork tenderloin) if you have a narrow/skinny end of
the roast, fold it under itself so it doesn't overcook compared to the rest
of the roast.

Also, you should flip it over every 20 minutes or so during roasting,
giving both top and bottom equal time "in the sun."

Trim off the silver sinewy skin before roasting.

That said, I've never made a pork loin roast so I may be a tad off the
mark.

The digital thermometer probe is pretty essential for any roasts, be it any
beast.

Imho,

Andy

"jmcquown" > wrote in message ...
|
| Admittedly I haven't cooked a pork roast in a number of years, 1-1/2 hours
| for a 1.6 lb. pork roast seems excessive. Do you have a meat thermometer?
| The internal temp is what's important. Roast it to about 160-165F then let
| it stand, tented with foil for about 10 minutes. It will continue to cook
| and the temp will finally rest at around 180F. That takes care of any
| "nasties" without drying out the meat.

So will roasting it to 145F, it will raise to 155 during sitting and be
truly moist, with all nasties thoroughly cremated. Brown if necessary
under very hot broiler for a couple of minutes. Where did you get
"180F" from, the Settlement Cookbook of 1930?

pavane

"pavane" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
> |
> | Admittedly I haven't cooked a pork roast in a number of years, 1-1/2
> hours
> | for a 1.6 lb. pork roast seems excessive. Do you have a meat
> thermometer?
> | The internal temp is what's important. Roast it to about 160-165F then
> let
> | it stand, tented with foil for about 10 minutes. It will continue to
> cook
> | and the temp will finally rest at around 180F. That takes care of any
> | "nasties" without drying out the meat.
>
> So will roasting it to 145F, it will raise to 155 during sitting and be
> truly moist, with all nasties thoroughly cremated. Brown if necessary
> under very hot broiler for a couple of minutes. Where did you get
> "180F" from, the Settlement Cookbook of 1930?
>
> pavane
>
>

The rested temp if you roast it to 160F is going to be about 180. I got
this from years of reading cookbooks, not from a specific cookbook. Joyce
is the one afraid of "nasties". I'm not afraid of pink pork.

Jill

"jmcquown" wrote"
>
> Admittedly I haven't cooked a pork roast in a number of years, 1-1/2
> hours
> for a 1.6 lb. pork roast seems excessive. Do you have a meat
> thermometer?
> The internal temp is what's important. Roast it to about 160-165F then
> let
> it stand, tented with foil for about 10 minutes. It will continue to
> cook
> and the temp will finally rest at around 180F. That takes care of any
> "nasties" without drying out the meat.
>

A 1.6 lb hunk of pork sirloin is not a roast. I don't consider any cut of
meat less than 3 lbs a roast. Pork sirloin doesn't make a very good oven
roast anyway. That piece of sirloin is best used cut into stew meat and
braised or coarse ground and used for chili, or mixed with an equal part of
ground beef for meat loaf. I might have had the butcher put it through the
cubing machine and then cooked it as chicken fried steak, or sliced into
thin cutlets for pork parm, or butterflied, stuffed, tied and braised in
tomato sauce... there are many more uses but dry roasted would not be a
consideration (well maybe marinated for Chinese roast pork).
http://www.grouprecipes.com/s/chines...pe/1/relevancy

On Aug 9, 3:01*pm, wrote:
> Hello,
>
> I bought some sirloin pork roast, which I have never cooked before.
> I just want the basic info about it: at what temperature, and for how
> long should I roast it? Not looking for recipes. I just want to make
> sure to kill off any nasties, while not drying it out.
>
> It's a 1.6-lb cut, btw.

Are you sure it's a "sirloin pork roast"? At that small size I'd
expect a pork tenderloin, the slender almost cylinder-shaped cut.
Those I roast at 400F for about 25 minutes, usually with a dry rub of
some kind. That's for about 1 lb. size, though, so a few minutes more
might be called for. Super easy, slice on the diagonal, enjoy with or
without a sauce. If it really is another cut, just very small, I'd
guess you could cook it the same way, or slowly at a low temp -- 325F
or lower -- for a longer time. As others say, a meat thermometer is
always a good idea. (Shoot for a finished temp in the 165F range, not
the 180F someone said.) -aem