Question: What am I doing wrong with pork loin roasts?
February 25, 2013
I have recently made several different pork loin roasts using recipes that others rated as being juicy and delicious. They all turned out dry and "hoggy"-tasting. One was a slow cooker recipe with whole cranberry sauce and orange zest from a well-known test kitchen and one was oven roasted at 350 with light beer or hard cider. I am aware of changes in pork temperatures and cooked to 145-150. Others raved about how moist and delicious theirs turned out! Any suggestions? Thank you!
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