So my pork loin came out way undercooked.
- Thread starter royalfan5
- Start date
How big was it?
How long did you cook it?
At what temperature did you cook it?
What temperature was the center of it when you took it out of the oven?
Got to give us more to go on here, man.
How long did you cook it?
At what temperature did you cook it?
What temperature was the center of it when you took it out of the oven?
Got to give us more to go on here, man.
The standard size Hormel sells.
45 min at 350 as directed by the package.
I don't own a meat thermometer.
350 isn't always 350 anyway.
The thermostats in commercial home overs are remarkably inaccurate.
The thermostats in commercial home overs are remarkably inaccurate.
We're looking for a weight.
That doesn't seem long enough.
Get one. It's the only way to be sure.
One day, death will come as welcome respite from the horrors you will endure from trichinosis.
And a overn thermometer too. As was said up thread already: Commericial stoves aren't quite accurate a lot of times, and the older it is the worse the swings in temparture can get. A $4 oven thermometer well make sure that you're getting the right temp.We're looking for a weight.
That doesn't seem long enough.
Get one. It's the only way to be sure.
Those little marinated ones that weigh around two pounds?
45 at 350 sounds about right for that, I suspect your oven's thermostat is off or otherwise not working correctly.
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I get those pork loins all the time, and I always have to cook it for an hour. Our crappy, builder-grade gas oven is terribly uneven and rather wimpy, so I turn up the temp and increase the time a little bit on everything.
OH, and I also use a meat thermometer. Those things are indispensable.
OH, and I also use a meat thermometer. Those things are indispensable.
Seriously, a digital instant-read thermometer is 15 bucks at Wal-Mart, and will prevent you from getting listeria monocytogenes, e. coli, trichinosis, toxoplasmosis and a bunch of other diseases.
(Though the FDA is a bit too draconian when it comes to its pork guidelines. Pork can actually stay pink well beyond 160 degrees F, which is the FDA safety level, also known as "way too goddamn high." Cook pork to 145.)
(Though the FDA is a bit too draconian when it comes to its pork guidelines. Pork can actually stay pink well beyond 160 degrees F, which is the FDA safety level, also known as "way too goddamn high." Cook pork to 145.)
I always worry that Im undercooking those thin cut top loin chops that I buy. It tastes fine but the middle looks kinda pink. But I read online that you only need about 15-20 or so minutes for them in a pan so i guess Im doing it ok...I havent keeled over or coughed up a tapeworm yet.
Over cooking pork is a crime against humanity and I've struggled for years to convince people that pork can be eaten at "medium" doneness.
Pork loin is cut from the meat by the ribcage, genius.
So you think the pork butt that I'm smoking tomorrow came from a pig's ass?
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