That old school paranoia on pork temp makes for chokingly dry results. Bring it to 140/ 145. Let it rest. It will be much better. I saw someone take it to 170. Might as well eat a burlap bag at that temp.
PORK! The other white meat. Because this makes so much , there is plenty for sandwiches, plus I always plan on fixing a pork curry over rice with the leftovers within a couple of days of eating the roast. It is a great way of turning the leftovers into a totally different and delicious dish. Thanks for the dinner idea.
I love, love, LOVE the videos that you make in the fabulous Cavalcade studio!! I'll also admit that I sometimes miss the days of you cooking amazing meals at the cottage, Ralph sharing some great musical selections and the two of you bantering in such a light hearted "this is who we are every day" kind of way. Lovely memories 😊❤
I make pork loin often for my husband who loves to slather it with creamed horseradish. I'm going to try this. Also, will try the higher cooking temp. It all looks scrumptious! :)
I need you in my kitchen watching over my shoulder. I bought an almost 3 lb boneless pork loin and its been a long time since I've prepared one in the oven. I do, do the spices and sear the meat however I've always done what my mother did with any type of roast: in the roasting pan with carrots, potatoes, onion, a bit of liquid (broth), covered, and in the oven at 350 degrees. Your roast looked wonderful. I want that one! 😀 I saw that you put in no liquid, you left it uncovered, and that you had the temperature at 450. I'll be preparing my pork loin this way today and will be roasting my baby carrots and new potatoes in a separate dish. Wish me luck and thank you so much for sharing this video.
Hi bluedaughter! There's a few methods of roasting and it sounds like you mom did more of a braise method. I'm sure it helped to keep the pork moist. Hope it turned out well! Thanks!!
Looks fab! You guys might be interested in the indie movie/ documentary The Wrecking Crew. If you haven't heard of it, it is about the musicians behind all of the hit records you know of that were recorded in Los Angeles. From Frank Sinatra, to the Beach Boys.
+Longhairbear We saw The Wrecking Crew and really enjoyed it! Those studio musicians were so incredible and what great stories they had. You may like Standing In The Shadows of Motown, which is a documentary about the Funk Brothers who played the music on all the great Motown hits of the 60's and 70's - another great film. Thanks for watching!
Looks great! Hey Ralph look up two local singers, one was a songwriter! Bunny Paul, who I believed had her own show on Detroit tv! The other is George Coe, who also died tragically in a car accident!
I've never butterflied a roast but have butterflied other cuts, like chops, etc. I guess this would be a good way to get seasoning inside the meat. Thanks!
I tried this recipe and unfortunately it came out pretty pretty dry and it was in the oven for an hour you had yours in there for 90 minutes. I will go with my way.
That old school paranoia on pork temp makes for chokingly dry results. Bring it to 140/ 145. Let it rest. It will be much better. I saw someone take it to 170. Might as well eat a burlap bag at that temp.
Internal temp of 170???? Wow, you like it well, well, well done. That would make it dry NOT have any juices at all.
PORK! The other white meat. Because this makes so much , there is plenty for sandwiches, plus I always plan on fixing a pork curry over rice with the leftovers within a couple of days of eating the roast. It is a great way of turning the leftovers into a totally different and delicious dish. Thanks for the dinner idea.
I love, love, LOVE the videos that you make in the fabulous Cavalcade studio!! I'll also admit that I sometimes miss the days of you cooking amazing meals at the cottage, Ralph sharing some great musical selections and the two of you bantering in such a light hearted "this is who we are every day" kind of way. Lovely memories 😊❤
Thanks, Duane! I'm glad you've enjoyed the older videos from the cottage. We always had a lot of fun there!
Too well done, but nice video. Thanks
Thanks for watching!
Love Pork Loin!! What an awesome price for 4-lbs!! As always enjoyed the video!!
+Craftlover 9 Thanks - wasn't that a bargain?? I should have bought two! Thanks for watching!
+Cavalcade of Food I know what you mean.... I always think of that once I get home.
That Looks Awesome. We Love Your Videos. Keep Up The Great Work !
+Neil Morgan Thank, Neil - appreciate hearing from you!
I make pork loin often for my husband who loves to slather it with creamed horseradish. I'm going to try this. Also, will try the higher cooking temp. It all looks scrumptious! :)
+ShesInLosAngeles Oh, that horseradish sounds so good with this!! Gives me ideas - I'm going to try that next time!!
I need you in my kitchen watching over my shoulder. I bought an almost 3 lb boneless pork loin and its been a long time since I've prepared one in the oven. I do, do the spices and sear the meat however I've always done what my mother did with any type of roast: in the roasting pan with carrots, potatoes, onion, a bit of liquid (broth), covered, and in the oven at 350 degrees. Your roast looked wonderful. I want that one! 😀
I saw that you put in no liquid, you left it uncovered, and that you had the temperature at 450.
I'll be preparing my pork loin this way today and will be roasting my baby carrots and new potatoes in a separate dish. Wish me luck and thank you so much for sharing this video.
Hi bluedaughter! There's a few methods of roasting and it sounds like you mom did more of a braise method. I'm sure it helped to keep the pork moist. Hope it turned out well! Thanks!!
Looks fab! You guys might be interested in the indie movie/ documentary The Wrecking Crew. If you haven't heard of it, it is about the musicians behind all of the hit records you know of that were recorded in Los Angeles. From Frank Sinatra, to the Beach Boys.
+Longhairbear We saw The Wrecking Crew and really enjoyed it! Those studio musicians were so incredible and what great stories they had. You may like Standing In The Shadows of Motown, which is a documentary about the Funk Brothers who played the music on all the great Motown hits of the 60's and 70's - another great film. Thanks for watching!
Looks great! Hey Ralph look up two local singers, one was a songwriter! Bunny Paul, who I believed had her own show on Detroit tv! The other is George Coe, who also died tragically in a car accident!
Will do! Thanks Joseph!
I truly enjoy watching you guy's cook and eat your supper, lunch or breakfast.I enjoy all you do, thank you for great video's . Happy Holiday's guys.
+Lily Faris thanks so much, Lily! Wishing you and yours and wonderful holiday season!!
Wonderful receipe. Happy Thanksgiving to you, Ralph and your families. Gobble, Gobble 🍽 🍷
+PATRICIA Sentementes Thanks, Patricia! Hope you and yours had a wonderful Thanksgiving!
Looks yummy, guys! It looks like you're still at the cottage. I love seeing that retro kitchen! Are you going back to your other house soon?
+Kristina Lee Hi Kristina! Thanks - we will be closing the cottage soon for the season!
I have a roast pork loin in my freezer .Will definitlely try this when I cook it.
+Debbie Quesnelle Hope you give it a try, Debbie!
Kevin have you ever butterflied the roast,season it then tied it do the sear then cook it?
I've never butterflied a roast but have butterflied other cuts, like chops, etc. I guess this would be a good way to get seasoning inside the meat. Thanks!
Looks delicious guys! Thx for sharing!
+moon lily You're welcome, moon lily - thanks for watching !
I love pork roasts. Looks delicious, guys. Cheers!
+Adam Bryan Thanks, Adam!!! Sending you best wishes!
Looks wonderful guys good job.
+FitAnge S Thanks, FitAnge!
I'm so hungry.
Sorry if it made you hungry DGF 627! This provided a nice meal and sandwiches for days after. Thanks for watching!
Nice
Thank you!!
I tried this recipe and unfortunately it came out pretty pretty dry and it was in the oven for an hour you had yours in there for 90 minutes. I will go with my way.
Hi Shirine - sorry to hear that it turned out dry with my recipe.