Sunday, May 13, 2012

Farmer John Boneless Pork Loin



Twice in my life I've purchased and cooked a pork loin. Both times I did it this way and it turned out well. Now I've a new recipe to try.


So check out this pork loin in it's easy open packaging. Nifty is that it truly is easy open -- stick a finger in the plastic ring, pull, and voila!


Your pig is free! The packaging people working for Farmer John did a good job with this one.


Here's a couple of excerpts from The Complete Meat Cookbook, under the section called Pork Cookery that I thought are quite informative:
In the old days when pigs were much fattier, the rich and tender meat was very forgiving, staying tasty and juicy even when overcooked to 180°F. Most cookbooks, even some written as late as the 1980's, still tell you to cook pork to these high temperatures.  
The main reason pork is usually overcooked in America is the fear of the trichinosis parasite. In reality, though, trichinosis has been almost entirely eradicated in American pork, with only a few cases appearing each year. From 1983 to 1989, there were fewer than 30 cases in the United States, compared to 400 in 1950 alone.
 
Fat side down.
Trichinae are destroyed at a temperature of 137°F. To be certain, cook the meat to 148°F. This temperature is considered a medium degree of doneness, and the meat is still noticeably pink. Pork should be cooked to a final temperature of 150°F to 165°F, depending on the cut.
For roasts that are allowed to rest for 20-30 minutes after leaving the oven, carryover heat will increase the temperature by 5-10°F. This means you should take it out of the oven when it registers 145-155°F.
         
         Fat side up.

Farmer John center-cut boneless pork loin, available at Stater Bros. for $1.99/lb on sale.

1 comments:

andrea chiu said...
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