I made a killer pork loin tonight, and I need to pat myself on the back, with an audience. It was a large one that came from a friend of mine; as long as a cookie sheet and thick, with a good pad of fat running all down one side. Historically, I haven't had good luck with pork loin, they always turn out tough and dry. But it was in the freezer, so i gave it a whirl. I scored the fat seasoned it, then wrapped it up in tin foil and plopped it on the cookie sheet in the oven at 400. I cooked it about 2-1/2 hours, i think..I'm kicking myself because i didn't register the time. I took it out about an hour ago to check it and it was still bleeding. When it came out it gave up about 3 cups of wonderful broth and (after resting) the roast itself was easy to slice, and tender. So I'm happy my roast turned out. We served it with cranberry sauce or barbecue sauce, diner's choice...oh and applesauce too. And corn. And biscuits.
Glad your pork dinner turned out well. I'm not to much on pork, but do like pork chops - more into pot roast, that I love......
A beef roast? That's not a rather quick dinner or even a couple hours. Beef has to be cooked all day long at a very low temp to have the meat really tender. When I was working, I'd prepare the roast the night b/f - in the a.m. I'd throw the roast in oven, set the temp for 225. When I got home from work at 5:30, the house was fill w/a delicious aroma and dinner was ready.....you could cut the meat w/a fork.
It was a small bottom round, homegrown beef from a friend. I cooked it at 325 for about 3.5 hours. Sliced thin, served with au jous poured over. Turned out great. I have a 7-blad roast in the freezer that I'm saving for next Sunday I think. I cook roasts a lot...pork, beef, venison. I like to put the in at about 3:30 (I can come home on my break or have the grown kids do it) and by the time we all get home and fix whatever sides we have, it's perfect. I have trended away from higher heats for meat..I haven't done a really low and slow one but I have been meaning to. The lower heat certainly seemed to treat the pork well. So tonight it was the roast, with the ever-present applesauce (I doctor it with sugar and cinnamon. Applesauce is a really cheap side, I was raised with applesauce on the table for almost every meal. Usually homemade, but not always), and baked beans...canned pork & beans w/brown sugar, mustard, ketchup, worcestershire, garlic, and chopped onion, baked in the oven for a good long time. Tomorrow the week begins...and my daughter's first play practice in the evening. I won't be cooking.
Whenever I wanted a pot roast, I always buy the largest they have b/c I'd divy it up and make my own 'tv dinners'.... so it would take 8-10 hrs to bake it all the way thru and tender at 225 temp..... It was one of my son's favorite dinners and when he was grown, I showed him how to fix it. And I emphasized 'cook it slow at 225 all day' - being a man, he wanted it done in a hurry and it turned out like shoe leather. He finally learned when his gal told me he makes awesome pot roast.... You mentioned baked beans and that reminded me I have a recipe in my kitchen someplace for home-made baked beans w/molasses, brown sugar, worchesterire, etc that I used to make. I had to slow bake them for hours - again. and they were delicious. I always preferred the meals I could throw in oven, set the temp low and leave, not having to worry about burned food.... Now I eat pretty much organic foods and don't do that much serious cooking anymore...... only for get-togethers
My hunny makes the most delicious food and I am so thankful for it because I am terrible at cooking! My favorites of his are his amazing Mexican enchiladas with refried beans and his sausage and peppers dish with white rice. Mmmm! Soooo delicious just thinking about it now it's making me drool! =P
We have 6 ppl in my household, and I'm the chief chef. My oldest son and his wife do pitch in but they aren't as capable as I am at this stage in their lives. I work until 5;30 tonight then have play practice with my daughter from 6:30-8:30 so i won't be cooking tonight. - - - Updated - - - We have 6 ppl in my household, and I'm the chief chef. My oldest son and his wife do pitch in but they aren't as capable as I am at this stage in their lives. I work until 5;30 tonight then have play practice with my daughter from 6:30-8:30 so i won't be cooking tonight. - - - Updated - - - We have 6 ppl in my household, and I'm the chief chef. My oldest son and his wife do pitch in but they aren't as capable as I am at this stage in their lives. I work until 5;30 tonight then have play practice with my daughter from 6:30-8:30 so i won't be cooking tonight.
My favorite meal has been sirloin or some other very tender steak drizzled with oil on both sides, seasoned with salt and pepper and seared on an incredibly hot skillet. The inside is still red when you take it off the stove but wrapped tightly in tin foil on a plate it finishes to a pink center. Splash 1/4 cup red wine, 1 teas dijon mustard and 1/4 cup broth into the skillet, cook down to 1/4 cup, add 1 tablespoon real butter and you have a great sauce. Baked potato, and a vegetable finishes the meal.
I really like sirloin. Some steak snobs turn up their noses at it, and swear by t bone and ribeye... But I like sirloin. It's consistently good. Sometimes a little tough, but I like mine rare, so I don't mind so much. My kids call it "juicy steak". Sometimes I slice it thin, across the grain, after it's rested; the kids can chew it better, and it goes further. I use a medium hot skillet...shiny with oil. I put the steak in, salt & pepper the up side heavily, then throw it over to sear that and salt and pepper, and BUTTER (a pat of butter on the top) the (now) up side heavily. Let it cook a few minutes, flop it over, butter the top, let it cook a few more, remove to a plate and let it rest for a few minutes. I pour the pan juices on the plate with the meat, or I drizzle over it after I slice it. I put another pat of butter on the top after it leaves the pan.
I'd rather eat sirloin than t-bone. I've had some nasty, tough, gross tasting t bones in my time...I don't like hard fat on beef, and I don't like the way the marrow makes the meat taste.
