I have a strong appreciation for a well cooked piece of meat. Not a ‘well’ piece of meat, but a cut of meat that is cooked to just the right point.
Some cuts have to be brought to the right temperature to make sure they are fully cooked, but not too high of a temperature. There is a sweet spot. Overshoot this mark and you could be wrestling with a tough leathery meal.
Other cuts of meat are inherently tough, requiring long, slow, gentle cooking to break down the fibers. Your patience with these cuts of meat is rewarded with tender, melt-in-your-mouth bites.
To avoid overcooking meat and transforming your dinner into a dry chunk of protein, use a meat thermometer. The temperature alerts that electronic thermometers have are a wonder of technology. I can set the target temperature and let it be, not having to worry if my meat is under- or over-cooked. Once the thermometer starts beeping, I know my meat is cooked to perfection.
No more cutting into a chicken to find a salmonella risk rather than an expertly cooked bird.
A meat thermometer is a great friend to pork loins and chops. Over-cook these cuts and you’ll be very unhappy with yourself. Following the extremely Simple Roasted Pork Loin Recipe below, using a meat thermometer, will give you a perfectly browned, juice, roast.
You’re friends and family will wonder how you got the pork loin so perfect!
- 1 3.5 pound pork loin roast
- Fresh ground black pepper
- 1.5 tablespoon oil (I use bacon grease)
- Preheat oven to 350°F
- Roll and tie pork loin if not already done. Generously salt and pepper the outside of the tied roast.
- Heat oil to medium heat in an oven safe pan and then place the roast in the pan to brown. Brown on all sides, turning the roast every 2-3 minutes.
- Insert meat thermometer into the browned roast and transfer the pan into the preheated oven.
- Set the thermometer to 145°F. Once the internal temperature of the roast reaches 145°F, it is done.
- Remove the roast once it has reached temperature, and then tent with foil or cover for ten minutes.
- Serve and enjoy. This goes well with a side of greens and cooked cinnamon apples.