Just got done watching your video. Yes you can certainly brine. Besides adding moisture it also adds flavor inside the meat. Low and slow is the way to go for loin. Where you went wrong is you had the perfect opportunity to put a temperature probe into the meat and have the crock pot switch to warm at 140 degrees. Let it stay on warm for half an hour. While it won't be fall apart tender it will be very tender and the juiciest loin you have ever eaten. I have smoked many loins.I always temp probe them. Always pull out at 140 degrees. Let rest 20 to 30 minutes. The temperature will carryover to 150 without drying out. Works every time. Hopefully this helps. Also don't worry about getting sick. The food police won't beat on your door because you didn't cook it long enough. 150 is safe to eat. Actually 140 is safe.
With my cooking training, with a pork LOIN only, you did right with searing meat first but preheat the oven at 375 degrees. Once you sear the meat, put it in a pot, drap with bacon on the top of the roast and cook it for 45 minutes to an hour uncovered, once the internal temp. is 150 degrees. Once remove from the heat and let it rest for 20 to30 minutes. Enjoy. Pork shoulder roast are great in the crock pot but not loin. Just idea for making us better cooks. Big Fan, Great video. Keep up the good work.
Thank you for sharing your expertise! Pork shoulder is definitely my favorite. Love the idea of wrapping in bacon for extra moisture. I do that with my meatloaf!
Hi Anne, That pork loin looks absolutely delicious! I did a screenshot of your recipe and I’m going to give it a try. We both reached 5000 subscribers around the same time and I was toying with the idea of doing the same thing as you… A Q&A for my new subscribers that don’t know me that well. I have a lot going on right now at home but I’m going to give it a thought and meanwhile I look forward to watching yours. Hugs, Dolores 🥰
Thank you, I searched for "fall apart pork tenderloin" just to see if it was possible and this answered the question. Also thanks for the results at the end to get a fair evaluation that fall apart doesn't mean it can't still be dry. It seems like it's just not worth the trouble to make this cut of meat something it is not and it's better to just enjoy it for what it is than make it something it's not.
My husband and I had the same conversation the other night--we've had some ultra flavorful pork dishes where the meat is "tender" but it's so hard to escape the fact that pork is typically just drier. One thing that worked well for me the other week was buying a whole pork loin at the store and cutting my own chops--it was a more marbled piece of meat and definitely a bit juicier. Thanks for watching!
Oh Anne, this looks wonderful. Rhode Island evenings now getting a bit of a chill, so my appetite certainly leans toward pork and apple cider! Can’t wait to give it a try!!
Just did pork tenderloin in slow cooker. Worked brilliantly. Does it need sauce..yes..but still tender and flavorful. Will try pork loin next time and will make this recipe. When its +30 degrees no ovens please lol
I got this how to cook pork and it said to cook it for 4 hours on low or until the temperature reaches 155 F rested to 160 F. The name of the site is Ontario pork
On low for 8 hrs makes it like pulled pork (fall apart). 4 hrs on high to slice. Loin from today's commercial market hogs is SOooo hard to keep moist (too lean), injecting brine and soaking helps a lot. If you can get ahold of farm raised heritage hog (Mangalitsa, Mulefoot, or American Guinea) you'd probably never settle for commercial again. The above referenced breeds meat is red like beef and marbled.
Thank you! Love the shredded vs. sliced insight. I have tried Berkshire pork before and it was wonderful…we just moved farther away from that farm unfortunately.
You look so pretty! Love the thumbnail too 👌 Congrats on reaching 5k!! I'll look forward to your Q&A. My questions: 1. How do you stay in shape when you make such delicious food all the time? 2. Do you think you'll have any more kids? ❤
Oh my goodness thank you so much! I've been trying to film my intros on Sundays when I'm dressed up with decent hair and makeup for church, haha! Thanks for the questions, and for being an awesome subscriber/supporter!
Looks fantastic! I also have a problem with Pork being tender. So I look forward to seeing if you find clues to this.(I have found different cuts of pork are more tender than the loin.
You are definitely right. Pork shoulder gets SO juicy and tender because of the fat, and then pork tenderloin is almost like filet mignon of pork--it's kind of velvety. Mmmm. But I'm going to keep trying with the pork loin!
You should make a reduction out of the sauce that was left and then thicken it further with cornstarch to the consistency of BBQ sauce. throw in some honey or maple syrup and mix all the meat back in as you would with pulled pork. poor over rice or those noodles. You can use the leftovers as a stuffer for peppers. Mix in any left over rice or event the noodles and fill some sweet peppers and top it with a sweetened ketchup or bbq sauce and bake until the peppers are soft.(poke with toothpick.) NNom Nom
Love the explanation & measurement of ingredients.Maybe the pork was overcooked, that is why it fall apart.??? Definitely the sauce makes possible to eat this cut of pork that it is way too dry...Thanks.
Thanks searching for a great recipe I am making a pork sirloin roast for my friend and her struggling young family sick husband premature baby two young boys giving them the cooked pork roast and the instapot for ⛄🎄✨🙏
Just got done watching your video. Yes you can certainly brine. Besides adding moisture it also adds flavor inside the meat. Low and slow is the way to go for loin. Where you went wrong is you had the perfect opportunity to put a temperature probe into the meat and have the crock pot switch to warm at 140 degrees. Let it stay on warm for half an hour. While it won't be fall apart tender it will be very tender and the juiciest loin you have ever eaten. I have smoked many loins.I always temp probe them. Always pull out at 140 degrees. Let rest 20 to 30 minutes. The temperature will carryover to 150 without drying out. Works every time. Hopefully this helps. Also don't worry about getting sick. The food police won't beat on your door because you didn't cook it long enough. 150 is safe to eat. Actually 140 is safe.
Thats a great tip-thank you! I have read recently that the doneness temperature for pork (while still being safe to eat) is lower than people think.
With my cooking training, with a pork LOIN only, you did right with searing meat first but preheat the oven at 375 degrees. Once you sear the meat, put it in a pot, drap with bacon on the top of the roast and cook it for 45 minutes to an hour uncovered, once the internal temp. is 150 degrees. Once remove from the heat and let it rest for 20 to30 minutes. Enjoy. Pork shoulder roast are great in the crock pot but not loin. Just idea for making us better cooks. Big Fan, Great video. Keep up the good work.
Thank you for sharing your expertise! Pork shoulder is definitely my favorite. Love the idea of wrapping in bacon for extra moisture. I do that with my meatloaf!
What about pork tenderloin in the crockpot?
Wow! That looks so good!! Thank you for showing us this recipe! Pork can definitely be dry.
Hi Anne, That pork loin looks absolutely delicious! I did a screenshot of your recipe and I’m going to give it a try. We both reached 5000 subscribers around the same time and I was toying with the idea of doing the same thing as you… A Q&A for my new subscribers that don’t know me that well. I have a lot going on right now at home but I’m going to give it a thought and meanwhile I look forward to watching yours. Hugs, Dolores 🥰
Hi Dolores! Congratulations!! A Q&A sounds like a great idea! Something fun and different, but low pressure.:-)
Thank you, I searched for "fall apart pork tenderloin" just to see if it was possible and this answered the question. Also thanks for the results at the end to get a fair evaluation that fall apart doesn't mean it can't still be dry. It seems like it's just not worth the trouble to make this cut of meat something it is not and it's better to just enjoy it for what it is than make it something it's not.
My husband and I had the same conversation the other night--we've had some ultra flavorful pork dishes where the meat is "tender" but it's so hard to escape the fact that pork is typically just drier. One thing that worked well for me the other week was buying a whole pork loin at the store and cutting my own chops--it was a more marbled piece of meat and definitely a bit juicier. Thanks for watching!
I experienced the same dryness. Has anybody tried submerging the whole roast in juices and cooking a little less? Does it get any better?
That looks delicious! Looking forward to part two of your experiment!
Oh Anne, this looks wonderful. Rhode Island evenings now getting a bit of a chill, so my appetite certainly leans toward pork and apple cider! Can’t wait to give it a try!!
It was SO tasty! Love a cozy crockpot meal for fall.
Apple Cider Vinegar and Worcestershire sauce will do the trick!!! Juiciest pork roast ever.
TRYING! Thanks!!
Thank you differentiating between tenderness and juiciness.
In brief: fry the sides of the pork to capsulate the juices. I recommend marinating it after searing.
I'm new here and am trying out your recipe now. It really looks good with the noodles and broccoli - fantastic idea! Thank you so much.
Welcome!
Ok Anne I am here to learn!
Haha me too! Turns out pork is just inherently drier than other meats but! It can still be very tender 👍🏻
Hiya, That looks delicious Anne, thanks very much.xx
Just did pork tenderloin in slow cooker. Worked brilliantly. Does it need sauce..yes..but still tender and flavorful. Will try pork loin next time and will make this recipe. When its +30 degrees no ovens please lol
Thank you
Here at 16.5K followers. Congrats on the continual growth
Thanks!
I got this how to cook pork and it said to cook it for 4 hours on low or until the temperature reaches 155 F rested to 160 F. The name of the site is Ontario pork
On low for 8 hrs makes it like pulled pork (fall apart). 4 hrs on high to slice.
Loin from today's commercial market hogs is SOooo hard to keep moist (too lean), injecting brine and soaking helps a lot.
If you can get ahold of farm raised heritage hog (Mangalitsa, Mulefoot, or American Guinea) you'd probably never settle for commercial again. The above referenced breeds meat is red like beef and marbled.
Thank you! Love the shredded vs. sliced insight. I have tried Berkshire pork before and it was wonderful…we just moved farther away from that farm unfortunately.
So glad you are doing this. I cannot make a pork loin that i moist for anything in the world!
I'm trying, Becky! Haha! Still working on it, but this was pretty tasty! SO tender, but not quite juicy enough. Stay tuned for brined pork loin...
I did notice it looked a little dryer then I was thinking it would. On the other hand the sauce had my mouth watering
Yes! This was definitely a bit of an experiment 👍🏻
Thanks a million!
You look so pretty! Love the thumbnail too 👌
Congrats on reaching 5k!! I'll look forward to your Q&A. My questions:
1. How do you stay in shape when you make such delicious food all the time?
2. Do you think you'll have any more kids?
❤
Oh my goodness thank you so much! I've been trying to film my intros on Sundays when I'm dressed up with decent hair and makeup for church, haha! Thanks for the questions, and for being an awesome subscriber/supporter!
Looks fantastic! I also have a problem with Pork being tender. So I look forward to seeing if you find clues to this.(I have found different cuts of pork are more tender than the loin.
You are definitely right. Pork shoulder gets SO juicy and tender because of the fat, and then pork tenderloin is almost like filet mignon of pork--it's kind of velvety. Mmmm. But I'm going to keep trying with the pork loin!
This one gets an A for looks. I have somehow missed notifications from your channel. Missed ya.
Thanks!! Yes SO tender.
You should make a reduction out of the sauce that was left and then thicken it further with cornstarch to the consistency of BBQ sauce. throw in some honey or maple syrup and mix all the meat back in as you would with pulled pork. poor over rice or those noodles. You can use the leftovers as a stuffer for peppers. Mix in any left over rice or event the noodles and fill some sweet peppers and top it with a sweetened ketchup or bbq sauce and bake until the peppers are soft.(poke with toothpick.)
NNom Nom
Awesome ideas!
That cutting board has been through cooking wars!!
Lol! I’ve upgraded since this video!!
Love the explanation & measurement of ingredients.Maybe the pork was overcooked, that is why it fall apart.??? Definitely the sauce makes possible to eat this cut
of pork that it is way too dry...Thanks.
Thanks! Yes, I just think this cut is just drier in general.
When I cook pork chops I soak them in buttermilk for a few hours.Years ago pork wasn't dry and tough its how they are rasing them.
I’ll have to try the buttermilk sometime!
Looks good but over cooked, turned into pulled pork.
Yes! I'm learning!
This meat was done in 7hrs,8 was way over plus brown the pork w/ pork lard being the loin has no fat which is flavor and rosemary is never used,imo.
Congratulations on 5 thousand subs
Thanks Tammy!
I'll try cooking this.
Can I use apple cider vinegar
Buy a smoker or pellet grill and you'll never eat dry pork loin again. Even when you reheat the leftovers, the juice runs out of it. Amazing...
Sounds incredible! I just did a brisket battle video with my friend who has a pellet grill--his beef was awesome.
Good idea. I'll give it a try, because I could almost taste it.
Thanks! I made it again the other day just with chicken stock instead of apple cider--still delicious!
Thanks searching for a great recipe I am making a pork sirloin roast for my friend and her struggling young family sick husband premature baby two young boys giving them the cooked pork roast and the instapot for ⛄🎄✨🙏
So nice 🙏🏻
What was the internal temperature of the pork when you pulled it out of the crock pot?
I can’t remember at this point, but I’ve been trying to use a thermometer more when cooking meats!
Mine turned out too dry😢😢😢😢
What if you already screwed it up?
A tasty sauce always helps!
@@AnnesFamilyRecipe lol, not if it's shoe leather!! 🤣
Pork shoulder is way more tender!
That's definitely my favorite!
thats not a Tenderloin!
Nope, it’s just labeled “pork loin.”
Cooked way too long
Yeah..lately I’ve been pan searing pork tenderloin medallions in my cast iron skillet and they are so good!