So my pork loin came out way undercooked.

[Trekker4747]

One of the best cuts of beef? The Chuck Eye.

It's a piece between the rib and the chuck. It's more part of the chuck so it's priced pretty cheaply compared to a ribeye. If you like the fattier end of the ribeye (as opposed to leaner end where the ribeye meets the strip) it's a good bargin steak.

You get all of the flavor of the ribeye at the price of the chuck!

 

[Capn Flukie]

It's the Reese's peanut butter cup of meat!

 

[Mallory]

I could really go for a breaded pork tenderloin right now.

Why in God's name would you bread a pork tenderloin, unless you're a fast-food joint? Lightly glaze it, stuff it, marinate it and then glaze it with the remaining marinade ... anything but breading it and deep-frying it. What a waste of the most tender part of a pig.

But it's my favorite sandwich when I'm in Iowa.

 

[Timby]

Well, I do. I take a pork tenderloin. I lightly bread it (ya know, with eggs and real breadcrumbs). Then I bake it.

How does it feel to be so wrong?

 

[RoJoHen]

It feels delicious.

It's not like that's the only way I cook a pork tenderloin. It just sounds good right now.

Then again, I have easy access to free pork tenderloins whenever I want, so I can afford to cook them however I want.

 

[Timby]

Then again, I have easy access to free pork tenderloins whenever I want, so I can afford to cook them however I want.

I envy you.

 

[RoJoHen]

The benefits of having a father who works for a meat-packing plant!

 

[Trekker4747]

Well, I do. I take a pork tenderloin. I lightly bread it (ya know, with eggs and real breadcrumbs). Then I bake it.

How does it feel to be so wrong?

We should be asking gturner that.

 

[gturner]

I'm not wrong. There are only eight kinds of meat on a pig. Brain meat, lip meat, foot meat, skin meat, pork meat, rib meat, bacon, and genitals.

Or perhaps I'm thinking of targ. I haven't had targ in a while, because the FDA ruled that lungs and heart aren't food and heart of targ was one of my favorites.

 

[Timby]

I like to brown my pork loin on the stove top in a cast iron pan or other pan that can be used on the stove top and in the oven, and then finish it in the oven. It gives it a truly YUMmy crust on top.

It also helps to seal in the juices to the inside stays extra tender!

"Sealing in the juices," be it with beef, pork, chicken or turkey, is a myth. Meat doesn't work that way.

 

[T'Bonz]

You were wrong. It looks pretty bad when instead of just saying "my bad" you post some silly twaddle.

 

[Trekker4747]

I'm not wrong. There are only eight kinds of meat on a pig. Brain meat, lip meat, foot meat, skin meat, pork meat, rib meat, bacon, and genitals.

Or perhaps I'm thinking of targ. I haven't had targ in a while, because the FDA ruled that lungs and heart aren't food and heart of targ was one of my favorites.

Dude, I'm in the meat business. I'm here telling you that you're flat-out wrong. Look at the pics I posted up thread.

Man-up and admit your wrongness.

 

[Marten]

Sandwiches for lunch simply isn't an option today. I need something more sophisticated.

 

[Trekker4747]

Sandwiches for lunch simply isn't an option today. I need something more sophisticated.

....

Ok! Thanks... for... sharing?

 

[gturner]

*sigh*

His pork loin was underdone. There's no entertainment value in noting that the failure was either time or temperature. But eating "loin" might go somewhere.

 

[Deckerd]

Until I saw the diagrams I had no idea what you were all talking about. We call it the fillet. Pork fillet, and contrary to what Timby says, it's delicious as schnitzel. Everything depends on the way you prepare and cook it.

 

[Asbo Zaprudder]

I thought the thread title was smutty innuendo. How disappointed am I.

 

[RoJoHen]

I like to brown my pork loin on the stove top in a cast iron pan or other pan that can be used on the stove top and in the oven, and then finish it in the oven. It gives it a truly YUMmy crust on top.

It also helps to seal in the juices to the inside stays extra tender!

"Sealing in the juices," be it with beef, pork, chicken or turkey, is a myth. Meat doesn't work that way.

My experience tells me otherwise.

Why do you always argue with me about food?!

 

[LitmusDragon]

I tend to overcook pork and chicken just to be on the safe side.

I cook pork chops for 30 mins on medium in the pan.

 

[Yeoman Randi]

In all seriousness, the OP is very lucky not to have gotten at the very least, an intestinal problem.

During the honeymoon of my first (and very short) marriage, the DH and i were in Mexico. One night we ate dinner at Carlos and Charlies. We both ordered ribs, i think it was. Anyway, the food arrived and the ribs stunk. I mean, seriously smelled. I refused to eat mine and ordered something else. The nitwit that was my first husband ate his AND mine. Later than evening he was sick as a dog and was sick for a couple of days afterwards.

Considering how the marriage went i should be grateful the idiot was too sick to do anything other than vomit and sit on the can.

COOK YOUR FOOD PEOPLE!

OP. Get a meat thermometer, stat!