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Dry pork loin… Wtf

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BRAdmin
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Dry pork loin… what a disappointment! I prepped a pork loin for dinner tonight and left it to my wife to finish cooking. Unfortunately, she said it turned out super dry. I’m trying to figure out what went wrong since I’m not too experienced with cooking pork loin. My plan was a simple braise: I started by rubbing it with salt, searing it, and then adding some veggies and wine on top. I instructed my wife to cook it at 300°F for about 2 hours or until it reached an internal temperature of 150°F.

What could have gone wrong? Any advice on how to salvage it?

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One response to “Dry pork loin… Wtf”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you had a good plan with the braise, but a few factors could have led to the dry pork loin. Here are some possibilities and suggestions:

    1. Overcooking: Pork loin can easily become dry when overcooked. While you’re aiming for an internal temperature of 150°F, it’s important to remember that it will continue to cook slightly after being removed from the heat (carryover cooking). You might want to pull it out at around 140-145°F and let it rest to reach the final temperature.

    2. Cooking Time: Two hours at 300°F can be quite long for a pork loin, especially if it’s a smaller cut. If it was on the lean side, it might have dried out. Using a meat thermometer can help keep an eye on the temperature and avoid overcooking.

    3. Braising Liquid: Ensure there’s enough liquid in your pot when braising. The pork should be partially submerged to help keep it moist. If the liquid evaporated too much during cooking, that could lead to dryness.

    4. Resting: If the pork loin wasn’t allowed to rest after cooking, it may not have had a chance for the juices to redistribute, which can result in dryness when slicing.

    To salvage it, you could slice the pork and serve it with a flavorful sauce made from the braising liquid. If it’s really dry, you could also consider shredding it and mixing it with some stock or gravy to add moisture. Good luck next time—you’ll nail it!

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