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!


Tara Daley's picture

If they are ending up dry, then they are most likely overcooked. I know you said that you are using a thermometer, but I too have had this issue before. It may be your thermometer. Mine was broken and reading lower than the temp actually was so I kept overcooking meat. Then it dawned on me, it was the the thermometer, I bought a new one and it ended up being 20 degrees off! The dishwasher could be the culprit. If your meat is not ever so slightly pink in the middle and juicy, it is definately not cooked to 145. The last thing, and I didnt see this mentioned, but you may have done it anyway, is to let the meat rest for 10 to 15 minutes. Hope those things help.