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Roast pork loin - how long for ?

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  • 17-11-2012 2:47am
    #1
    jos28
    Registered Users Posts: 7,195 ✭✭✭


    I have a full pork loin weighing 6lbs. I was reckoning on 30mins at 200 and then 20 mins per pound at 180. I terrified of undercooking it but obviously don't want it to dry out. I've done a bit of googling but I'm even more confused about timing. Any suggestions would be welcome. Not too fussy about crispy crackling as I plan to cover the joint with caramellised apples before finishing.


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    #2
    jos28
    Registered Users Posts: 7,195 ✭✭✭jos28


    Thanks for moving that Mods. Should have posted there in the first place.


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    #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    It depends on how thick the loin is, but I personally would give it 2 to 2 and a half hours at 180c and if you're not worried about the crackling you could cover it with foil for the first hour.. I usually rub a pork loin with olive oil, garlic and a little lemon juice to keep it moist and give a nice flavour.


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    #4
    jos28
    Registered Users Posts: 7,195 ✭✭✭jos28


    Dizzyblonde wrote: »
    It depends on how thick the loin is, but I personally would give it 2 to 2 and a half hours at 180c and if you're not worried about the crackling you could cover it with foil for the first hour.. I usually rub a pork loin with olive oil, garlic and a little lemon juice to keep it moist and give a nice flavour.
    Thanks dizzy, I cooked it for 2 and half and it seems perfect. It really is more to do with the thickness of the joint, as you pointed out. Cheers


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