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This part isn’t exactly a recipe, but I roasted some pork tenderloins, and YOU GUYS!!! I discovered that I’ve been unnecessarily overcooking my pork tenderloins.
According to the USDA (and Cook’s Illustrated), it is considered safe to cook pork to only 145 ° F, rather than 160 °F.
(Read more about the reasons behind that here.)
Anyway. I’d always wondered why my pork tenderloins were decidedly un-tender, even though I was following the package directions to cook to 160 °F.
Please excuse the unfortunate photo. The sun goes down early, and all.
And now I know why. This week I browned mine in a cast iron pan and then roasted them at 400 °F until they reached 145 and oh my goodness, they were so much better than before.
So juicy. And so tender.
If you’ve been cooking your pork to 160, do it no more! Try it this way and you will never go back.
On the night I roasted the pork, I also tried a new-to-me Cook’s Illustrated recipe for crispy roasted potatoes.
I had the bag of mixed potatoes from my Hungry Harvest box, so I thumbed through my big Cook’s Illustrated cookbook and came across this roasted potato recipe.
It called for Yukon Golds, but I figured it would be fine to use the combo I had, since red potatoes are often roasted.
To make these, you slice up the potatoes, par-cook them on the stove, then toss them with salt and oil (I used bacon grease because, hello, delicious) to rough up the outsides and get them coated with the starchy bits from the now-softened potatoes.
And then you roast ’em in a hot oven, flipping them once.
This made super tasty roasted potatoes, and I will most definitely do this again when I have potatoes to use.
Par-cooking potatoes is a really awesome way to avoid burnt outsides and undercooked insides. I do this when I make potato cubes or wedges, and I will now do this with roasted potatoes as well.
Cook’s Illustrated rocks my socks off.
What new thing did you make this week?
P.S. Sonia’s got a new knitting post up. 😉
Monica
Thursday 12th of October 2017
When I cook those 1 pound pork tenderloins I take them off the heat at 130-135 degrees, then cover with foil for a 5-10 min before cutting- during that time temp continues to go up to 140-145. Friends are always wondering why they are so good and I always advise to cook less! Learned this from Alton Brown years ago!
suz vdbrink
Thursday 12th of October 2017
Yes, I did the same with overcooking pork until I read that it was safe to use 140 rather than 160-165! We LOFE pork, anything pork especially ribs! So very pleased that you have discovered this for a more tender and delicious tenderloin. Suz V.
priskill
Wednesday 11th of October 2017
Who knew this about pork?! Must Buy Meat Thermometer . . .
Had OJ to use up and 6 marked down organic drumsticks so typed in "Chicken orange juice recipes" and found a winner. Had all the ingredients except brown sugar.
Recipe called for OJ concentrate so I cooked down the juice before adding other sauce ingredients. It was good although husband requests less rosemary and less (or no) brown sugar since OJ is mighty sweet. Also, added garlic cloves because they improve everything. With steamed broccoli, carrots and simple cuke/tomato salad, it was $6.00 total with one serving leftover.
Must keep trying new stuff!!
Kristen
Wednesday 11th of October 2017
Woohoo! That sounds like a win on multiple levels.
Brook Hart
Wednesday 11th of October 2017
I bought a thermometer to use when making yogurt in the crockpot. For the first time in my life I am now using it on my meats and it is amazing. I can't believe I have lived my whole without one. Makes me wonder what else I am missing in the kitchen.
Angela
Wednesday 11th of October 2017
I made the honey mustard chicken from my Dinnerly box and roasted the carrots beside it. I had never roasted carrots (yes, I am not an adventurous cook). Both were so good! I would have never thought to use the thick grainy mustard and mix honey with it, but it made a great marinade for the chicken and the carrots were just tossed in oil, salt/pepper and roasted. So yummy!
I grew up on pork chops so I actually know how to cook those pretty good. I don't mind mine a little crisp, but I do make them juicy for my family in the oven. I never use a temp. gauge...I just can tell by the look of them when they are right.
Kristen
Wednesday 11th of October 2017
Yay! I'm so glad your Dinnerly meal was good.