As much as I love Pork I was not always the biggest fan of cooking. In the past, it was always too dry and too tough, especially if I tried to cook with pork loin. I knew it could be costly and delicate because I had eaten it before, but somehow it just did not seem possible for me to do it for myself. (19659002) I was looking for pork expert advice to find out exactly what I had done wrong. My problem? I tried to prepare pork loin in the same way as chicken or steak, even though it has very different needs. Even though you need to choke a dry dinner more often than you want to admit, these are the tricks that will help you make a perfect pork loin, according to the professional cooks.
Pork loin is hard to prepare Because it dries faster than other meats – keep it a long way from your slow cooker.
Because pork loin is a lean meat, it is leaner and therefore more dehydrating, Christine Hazel, the last winner of Food Network's Chopped, tells SELF. She says you should avoid cooking pork loin in a slow cooker. "The low heat over a long period of time leads to a hard result," she explains. Something more fatty, such as shoulder or butt, is a better option for your Slow Cooker Requirements .
To really make sure you do not get a hard pork loin, you have to be very careful with cooking times and temperatures, says Brandon Robinson, Operations Director at Michael Jordan's Steak House in Connecticut, opposite SELF. When it comes to other protein sources, such as chicken and beef, you have a little more leeway. They have more fat, making them harder to cook and dry out. Even if you do, you can easily add it to a soup or pasta where no one notices that they are over-cooking. On the other hand, the pork loin can become too hard to chew within minutes from perfectly cooked, so it's definitely not the protein you can just put and forget.
Unlike chicken or steak, this is possible I do not know when it's done, if you just look at it. Always use a meat thermometer to be sure.
Using a meat thermometer is the most reliable way to know when your pork loin is done, because there are no reliable visual indicators of food, as is the case with chicken and beef. A bit of pinkness does not necessarily mean that it's not cooked – in fact, it could be perfect at this point! Hazel says that as long as it is cooked to an interior temperature of 145 degrees F it is safe to eat. And frankly, it's so hard to tell if it's done otherwise, I would not recommend cooking pork unless you have a meat thermometer. Fortunately, they are rather affordable, and if you do not have one, you can get one for less than $ 10 here . Buy
. Using a brine or marinade will make your life so much easier.
If you can not count on your culinary art, there's a foolproof way to make sure your pork ends up on the tender side, even if you cook it too long: soak it in a brine or marinade. According to Hazel, these preparations always achieve the best results. For best results, soak your pork for two to six hours in a simple saline solution of 1 cup salt and 2 liters of water. You can also add herbs, peppercorns, sugar, bay leaves, and other spices or spices
A marinade is slightly different from a brine, because it uses ingredients such as vinegar and citrus fruits to soften the meat and add flavor, but the two techniques produce a similarly delicate end product. In fact, marinades have revolutionized the way I cook pork chops, because they are still tender, even if cooked too long, leaving room for error.
And you can make marinade of whatever you have in your pantry! For this story, I've marinated a couple of pork loins in a simple mixture of soy and fish sauce, rice vinegar and chilli flakes overnight in the fridge. To be honest, I accidentally cooked her for a minute or two, but thanks to my marinade, she was still tender and juicy.
Cook pork loin over high heat to develop a nice brown crust.
"They want the pork to come into contact with high heat, so you can produce a nice crust that gives a delicious and complex taste," explains Robison, [and]. You can achieve this by frying in a pan over high heat or frying in an oven at 425 degrees. "
Then finish in the oven so it does not overshoot.
Immediately afterwards, the golden crust on your pork loin begins to form, remove it from the hot oven or from the hot oven so it is not accidentally overcooked The interior temperature of 145 degrees F has not yet been reached, Robison says you should put it in a 300 degree F oven until it's done, and this low heat will not dry it out in seconds, as it does in high heat
Use your new knowledge about pork loin to make these delicious recipes.
Roasted Pork Loin with Apple Jus and Sweet Potato
In this recipe you will find the pork fry on the cooktop until it gets the crispy brown crust and then put it in the oven to finish cooking  22] Pretzel Crusted Pork Schnitzel
A very simple brine keeps this pork dinner tender and crispy on the outside. The recipe is available here .
Pork Loin Medallions with a Skillet
This recipe requires pre-ordered pork, but you can also marinate if you wish. The recipe is available here .