I just have to pat myself on the back.

[Lunabell]

I usually hammer meat. But this time I followed the pork tenderloin instructions and had the most delightful, tender and succulent tenderloin. I marinated it in Italian dressing over night, it was made with balsamic vinegar and apple cider vinegar combined, olive oil and a packet of dry mix. Then I seared it in a cast iron pan, roasted it in a 425° oven with onion, carrots and some of the marinade for 25 minutes to an internal temperature of 160°. A lot of people say 145°, but I'm old school and will not eat medium rare pork. Omg, delicious!!! Moist, tender and sooo scrummy! Oh, and after I took the pork out to rest, I put the carrots and onions back in for 15 minutes.

[brewens]

1. I recently bought a whole pork loin and made Chinese barbecued pork with most of it.

I save about three pounds on the ends for a slow cooker pork pot roast.

I put the Chinese pork in the Asian fried brown rice I make. I do chicken, shrimp and pork fried rice.

[Ferrets are Cool]

5. That sounds great. I love some fried rice!!

[GoneOffShore]

2. Sounds great.

I may try it, but I'll stop cooking it at 130.

[Lunabell]

3. I hear that medium rare pork these days is safe.

Last edited Thu Feb 2, 2023, 04:07 PM - Edit history (1)

But, I am so old school that I just can't. But 160° was done, not pink and sooo succulent and tender. Like I said, I have a bad habit of hammering meat. That's why I fry dark meat chicken, lol. It can take a hammering unlike white meat.

[NJCher]

4. I just use my slow cooker

So much easier.

Use a liner for easy cleanup.

I have 2 sizes of slow cookers: the small I use the most because I don’t like having leftovers around most of the time. Some dishes are better the 2nd day, however. Soup, for example.

Your seasoning ideas sound terrific;. going to try this.