tag:blogger.com,1999:blog-3298974545073212166.post1467421249134473265..comments2024-03-28T03:13:21.557-04:00Comments on SteakNPotatoesKindaGurl: Tomato Garlic Pork Loin RoastDesihttp://www.blogger.com/profile/03228961447487808349noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3298974545073212166.post-49546776878598073212011-07-03T15:04:37.176-04:002011-07-03T15:04:37.176-04:00The one thing you always want to do with pork loin...The one thing you always want to do with pork loin roasts is to brine it if you have the time. Adds flavor and keeps the moisture content high.<br /><br />For a nice browned crust, I'd roast your pork loin to 140. Then finish it on the grill or under the broiler for about 1 minute per side. It won't change the internal temp much but will caramelized the outside. It's call a "reverse sear" and works great with roasts.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-3298974545073212166.post-13936430782074954432011-06-28T23:23:37.634-04:002011-06-28T23:23:37.634-04:00Jennifurla I think you could do ANYTHING! You are ...Jennifurla I think you could do ANYTHING! You are a food superhero to me :)Desihttps://www.blogger.com/profile/03228961447487808349noreply@blogger.comtag:blogger.com,1999:blog-3298974545073212166.post-84238670079415002772011-06-28T17:06:56.076-04:002011-06-28T17:06:56.076-04:00the big hunks of meat scare me too, I certainly lo...the big hunks of meat scare me too, I certainly love the coloring.Anonymoushttps://www.blogger.com/profile/02637197654825767682noreply@blogger.comtag:blogger.com,1999:blog-3298974545073212166.post-45932593589522557402011-06-28T09:12:15.002-04:002011-06-28T09:12:15.002-04:00Sorry it wasn't all you hoped for, but it sure...Sorry it wasn't all you hoped for, but it sure does look good. The cook time does seem quite a bit off. You'll find one you like, no worries :)<br />I don't have a good pork loin roast recipe, but I do have a good pork tenderloin recipe that I just posted a few days ago if you want to check it out.Anonymoushttps://www.blogger.com/profile/13976547731498214442noreply@blogger.comtag:blogger.com,1999:blog-3298974545073212166.post-30022860822194586632011-06-27T21:50:47.935-04:002011-06-27T21:50:47.935-04:00The coating is so pretty I agree! I love it so! I ...The coating is so pretty I agree! I love it so! I think I just need to get the actual cooking of the roast done pat. And I'm so glad you agree with me about needing to sear it. I may try that next time. Thanks for the tips :) Have a great week!Desihttps://www.blogger.com/profile/03228961447487808349noreply@blogger.comtag:blogger.com,1999:blog-3298974545073212166.post-79810694299407568702011-06-27T21:03:02.941-04:002011-06-27T21:03:02.941-04:00Hi Desi! The tomato garlic coating on the outside...Hi Desi! The tomato garlic coating on the outside of this roast sounds delicious and its so pretty! I love how each slice is coated with pieces of it, yum! <br /><br />As far as the cooking goes, I agree with you, I'd have seared it first, then topped w/ your mixture & roasted it until it was 140F. Allow it to rest about 10 minutes before slicing. With lean loin cuts like that its really easy to over cook them I've found. Are you using a thermometer to judge doneness? that helps SO much! HTH, happy cooking!Andrea the Kitchen Witchhttps://www.blogger.com/profile/16896165794082554089noreply@blogger.com