I have a cooking question

[Alpo]

Hormel makes a nice marinated pork loin. It comes with cooking instructions - 375°, 30 minutes per pound. Since they're normally about a pound and a half, that's 45 minutes. Works great.

 

But what if I'm having company over oh, and a pound and a half ain't going to be enough? So I decide to cook two of them.

 

Two of them is 3 pounds. At 30 minutes a pound that's an hour and a half. I believe they will be overdone. But if I simply space them a few inches apart and cook them as two 1½ pounders, for 45 minutes, I suspect they might be under done.

 

In the past when I have come up with something like this, I would cook it for one time, and make a note as to whether it was under or overcooked, and would adjust the time the next time, which allows me to eventually come up with the correct time.

 

But if I don't want to burn it and serve it raw and go over and under time three or four times until I get it right, is there some way of judging how much extra time you would require for an extra piece of meat?

[Subdeacon Joe]

Put them about four or five inches apart in the pan. You shouldn't need to adjust the time.

[Null N. Void]

A meat thermometer is your friend.  I have one that remains in the meat and the cord goes out to the readout unit sitting outside the oven. 

[Sedalia Dave]

1 minute ago, Subdeacon Joe said:

Put them about four or five inches apart in the pan. You shouldn't need to adjust the time.

 

THIS^^^

 

Spaced a few inches apart the cooking time will remain the same.

[Singin' Sue 71615]

Depending on the oven...you might add about 10 min extra...just start temp testing after initial 45.

[Crazy Gun Barney, SASS #2428]

...and serious about the meat thermometer.  Takes away the guessing without cutting into the meat to see if it is done.

 

I like those Hormel pork tenderloins.  I prefer to cook them on the BBQ, although the oven works

[Maddog McCoy SASS #5672]

+1 for the meat thermometer.

 

Once the meat in the center is above 160 degrees, the meat is done. Personally ,I usually remove the meat at 165 to 170 degrees.

[Alpo]

I had the mesquite BBQ last night. A little too much pepper in the rub. I marked it at 7 on my scale. The lemon garlic got an 8.

 

But the teriyaki I had Thursday was a 10.

 

[Abe E.S. Corpus SASS #87667]

Try cooking sous vide (or as the British say, in a water bath).  Almost impossible to overcook it and because of the long cook time you can serve it pink.

 

I started using a large pot of water on the stovetop monitoring the water temperature with a cooking thermometer.  A Ziplock bag will suffice.  If you like the results you can order a circulator which makes sous vide simple.  Some modern pressure cookers have a sous vide feature as well.

[Cactus Jack Calder]

4 hours ago, Abe E.S. Corpus SASS #87667 said:

Try cooking sous vide (or as the British say, in a water bath).  Almost impossible to overcook it and because of the long cook time you can serve it pink.

 

I started using a large pot of water on the stovetop monitoring the water temperature with a cooking thermometer.  A Ziplock bag will suffice.  If you like the results you can order a circulator which makes sous vide simple.  Some modern pressure cookers have a sous vide feature as well.

Alpo, 

Do you think this “sous vide” may have anything to do with your Soused Shrimp? The one recipe I looked at had the shrimp cooked in water. Maybe it’s just a fancy way to say, cook it in water. COOOULD BEE?

 

CJ

[Cold Lake Kid, SASS # 51474]

ALPO: 

In my bachelor level cooking class, I was taught; "When It's Black - It's Done!"

[Marshal Mo Hare, SASS #45984]

Pork loin cooks very quickly.  When I made it in culinary school, rubbed seasonings into the meat, tied it, seared the outside, put in oven at 375, done in 12 minutes.  Be sure to use a meat thermometer.