Roast Pork Loin - Tilted Forum Project - TFP - Sexuality, Philosophy and Political Discussion

Kaimi · 01-01-2008, 01:45 PM

That sounds amazing. I have always soaked my turkeys in a brine overnight but for whatever reason I have never tried that with pork. Needless to say, I have had the experience of having mine come out on the dry side.

Hanxter · 01-01-2008, 04:25 PM

the deal with searing it first and hit it high then turning it down seals the juices - after the hour has past and you hit the carving board tented, it will re-absorb it's own juices back in - let it rest 10 minutes to do that, then slice...

the cool thing about saving the sauce is the rub... it's in there

12-31-2007, 03:51 PM	#1 (permalink)
Hanxter The Griffin Moderator Emeritus Join Date: Apr 2003	Roast Pork Loin dead Last edited by Hanxter; 06-16-2008 at 09:10 PM.

01-01-2008, 01:45 PM	#2 (permalink)
Kaimi Crazy Join Date: Nov 2007	That sounds amazing. I have always soaked my turkeys in a brine overnight but for whatever reason I have never tried that with pork. Needless to say, I have had the experience of having mine come out on the dry side.

01-01-2008, 04:25 PM	#3 (permalink)
Hanxter The Griffin Moderator Emeritus Join Date: Apr 2003	the deal with searing it first and hit it high then turning it down seals the juices - after the hour has past and you hit the carving board tented, it will re-absorb it's own juices back in - let it rest 10 minutes to do that, then slice... the cool thing about saving the sauce is the rub... it's in there