February 2nd Dinner Post

[livetobake]

Good Morning!

It is cloudy and a good chance of rain with the high of 50 and the low of 35.

Leftover meatloaf will morph into grilled meatloaf and cheese sandwich with tomato soup along with a fruit salad.

What will be your dinner?

For cripes sake, you would think I would know that I need hitting post by now!

[rosie]

LOL LTB "they" say it's 55. Strong SW wind. Sunny
I'm headed to knit group. We have been hankerin for one of arbys new sandwiches. Rib eye garlic. So I'll bring some home.
HAPPY TUESDAY. FEB 7

[livetobake]

I am stepping back in time so I can be younger!!!!!! Wanna join me?

[rosie]

Lol YES

[CharleneG]

Sounds like your repeating Groundhog Day! Happy February 7th!

It’s been quite rainy all day today, very heavy at times. The fur beasts want nothing to do with being out there at all, can’t say I blame them. They really get along, I think Mendi knows that Abby can’t see very well, and there aren’t any spats between them anymore. It’s mostly been a very quiet day.

I put a small portion of a pork loin roast in the Crock Pot with a very interesting topping. It’s Parmesan cheese, honey, garlic, soy sauce, basil, salt and olive oil, and the aromas coming out of it are amazing! Can’t wait to taste it. I’m going to make baked brown rice and steamed yellow squash with it. I’ll post the recipe for the pork after dinner.

[rosie]

I seriously wish I could get a pork tenderloin roast to come out not dry. I've followed alot of different ways. No matter it's always dry. Ugh

[Vera]

Rosie - I don't cook pork loin very often but I have seen where some people lay bacon across it until it is crisp. I rub sage and salt all around it and bake in a 350 oven with a thermometer, so it isn't overcooked. When I do a pork loin, I make a gravy so if it is a little dry, I just dip into the gravy. Also, slice thin and it will be tender.

[CharleneG]

Rosie, I’m not doing pork tenderloin tonight, this is part of a large pork loin that I used to make boneless pork chops. Pork tenderloin only needs to be cooked a very short time and I’ve never had a problem with it drying out. I’ll look up some of my tenderloin recipes for you.

edited to add that I’m posting a foolproof method for pork tenderloin in Tried and True.

[rosie]

TY Vera. I have 2 in the freezer and I just keep avoiding them. Do you do them on a rack or in a dutch oven submerged in broth? I've tried crockpot, both ways in the oven. I'm not talking about the actual tenderloin. I'm talking about the eye of the loin.

Charlene, I would like to hear your ways. My gd says hers are never dry. she does it in crockpot. ??? We almost always cut and tenderizer for tenderloins cause I suck at cooking them. Lol

[Vera]

Rosie - I dry roast them because I want them on a rack, so they brown. Usually, the crock pot doesn't brown them. Using a thermometer is important so as not to overcook them. The tenderloin and pork loin are two completely different products. The tenderloin doesn't need long to cook - I usually grill mine. Good luck. Charlene always has good recipes so take a look at what she has posted.

[Vera]

Rosie - One more thing - a pork loin is so lean so it can dry out due to over baking. To me, that is why you need a meat thermometer smack in the middle. You can add some uncooked bacon over the top and the grease will baste it. Take it out about 5 to 10 degrees before finished at 160-165 degrees and let it rest. It should raise up to about 170 degrees. Then cut thin and hopefully there will be some juices that puddle on your cutting board. Good luck. Don't let it dry out in the freezer as you have nothing to lose. You can do it!!!

[rosie]

Thank you.