wrapped loins
This weekend's experiment was finding a way to cook pork tenderloin without drying it out. I smeared two tenderloins with sage pesto, then wrapped them in prosciutto and roasted them in the oven to 160 degrees. The technique worked -- they were juicy and very tasty.
Comments and faves
MyklR (57 months ago | reply)
So, do you use a thermometer that you leave in the meat, or do you poke one in there at some point during the roasting?
minimallyinvasivenj (57 months ago | reply)
I use an instant-read digital thermometer when I pull the meat from the oven or grill. Never have used the other type. You?
MyklR (57 months ago | reply)
I have an instant read too, but I dislike puncturing the meat so I try to go by feel (unless it's poultry). This looks delicious and reminds me of one I tried some time ago-- seasoned the loins with cayenne, wrapped them with 1/4 inch slices of mango, then wrapped that with several layers of cheesecloth soaked in orange juice... worked out pretty well too.