Pork loin..cooking time?

alton

Hi all,

Cooking a pork loin tomorrow and just wondering if anyone could advise on how long to cook it for and at what temperature

It's 900g (2lb i think) and doesn't have a bone.

I've been googling cooking times but finding it all a bit confusing so any advice wd be appreciated!

Thanks

garbanzo

Hey Alton. One of my favourite cuts of meat. Not a particular fan of the guy but, in fairness, he has some great recipes. Love this one....

http://www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-pork-in-white-wine-with-garlic-fennel-and-rosemary-recipe/index.html

Bon appetit !

the beer revolu

Hugh Wattleybottom Smyth ! says
20 Mins @ 230, then 45 mins @ 160 (25min per 500g)

Nigellasucksherfinger says
15 mins @ 200 then 54 mins @ 180 (30 mins per 500g)

I've found Hugh's timings to leave joints a touch underdone.
If I had that piece of pork I'd probably give it 15mins @ 230 then 50 mins @ 180 then leave it to rest for 20 mins covered in foil and a couple of towels (take the crackling off first and scoff it while waiting to carve).

I urge you not to overcook it "just in case". Loin is a very lean cut and prone to being like cardboard if overcooked. Pork needs to be cooked through, not overcooked. I don't mind a hint of pink in the centre of pork (but that's me!:eek:).
If you find it a bit pink, just carve it, put it on a plate with some juices, cover it with foil and put it back in the warm oven for 5 or 10 minutes - problem solved. If you overcook it, there's no coming back.
I reckon the time I suggested will have it cooked through with no pink but still moist (a lot depends on your oven).

Edit: just came across this nifty little calculator. Comes up with similar timings as above. I wouldn't cover the joint with foil when roasting, though.

alton

Guys this is fantastic, thanks a mil for your help!

garbanzo

Well OP, what did you end up doing with the piece of piggy?