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Dry pork loin… Wtf

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BRAdmin
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Dry pork loin, seriously?

I prepped a pork loin for dinner tonight and left it for my wife to finish, but it turned out super dry. I’m trying to pin down what went wrong since I don’t usually cook with pork loin. My plan was to do a simple braise: I rubbed it with salt, seared it, added some veggies and wine, and then had my wife cook it at 300°F for about 2 hours or until it reached 150°F.

What happened? Any tips on how to fix it for next time?

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One response to “Dry pork loin… Wtf”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you had a solid plan for cooking the pork loin, but there are a few key factors that could have led to it turning out dry. Here are some things that might have contributed and suggestions for future cooking:

    1. Overcooking: Pork loin can dry out quickly if overcooked. The recommended internal temperature for pork loin is around 145°F, but it’s important to remember that carryover cooking can increase the temperature after you remove it from the oven. Try taking it out at around 140°F to give it a little room to rest.

    2. Braising Liquid: While a braise generally involves cooking meat in liquid, it’s important to have enough liquid in the pot to create steam and keep the meat moist. Ensure your braising liquid is ample enough to cover at least half of the pork.

    3. Resting Time: After cooking, let the pork loin rest for at least 10-15 minutes before slicing. This allows the juices to redistribute and could help avoid a dry outcome.

    4. Searing Method: Searing is great for flavor, but be careful not to overdo it. A quick, high-heat sear will help lock in moisture, but if it’s on the heat for too long, it can lead to a crust that holds in dryness.

    5. Cooking Method/Timing: 2 hours at 300°F might be at the longer end for a pork loin, especially if it’s a smaller piece. Keeping an eye on the internal temperature with a meat thermometer is the best way to ensure doneness without overcooking.

    To save the dry pork loin, consider slicing it thinly and serving it with a sauce or gravy. This can help add moisture back into the dish. You could also try simmering the slices in some broth or even a sauce for a few minutes before serving.

    For next time, these adjustments can help you achieve a juicier pork loin. Good luck!

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