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Teeny tiny pork roast - How to cook?

15 years ago

Many thanks to ann_t for her diligent efforts of posting and re-posting about pre-salting meats. I'm finally a convert. I love the results with chicken and beef.

This is my first try with pork. I have a 4 inch long hunk of pork loin (roast). I salted it yesterday. Today I'm planning to rub a rosemary, garlic, and black pepper mixture on it. I'll cook it tomorrow evening.

So, how should I cook it? I'm afraid to bake it at high heat for the whole time, as I don't want to burn the herbs. Also, I'd like for it to be just done in the middle. No pink.

And... how do you think a little mustard would be in the herb mix? I've used dijon mustard with thyme, but never rosemary. And that was for a regular roast, not pork loin.

Lastly, it has a thin layer of fat on one side. My instincts are to cook it fat side up. ???

Thank you for your help.

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Comments (6)

Terri_PacNW
15 years ago
I cook these alot..they are my favorite cut of pork..
I "roast" at 325F until it reads 140F..however since you don't want any pink..I'd say go NO MORE than 150F. Time I don't know..I just check on it..LOL

Yes fat side up..I love the crispiness it gets and of course as it melts, "flavors and moistens" the meat.

You can rub it with the Dijion and the other things you plan as well..
Another really good flavor is orange marmalade or peach preserves and mustard.

The link below, even though it's about Rib Loin..may give you some guidelines.

Here is a link that might be useful: Pork Loin Cooking..
annie1971
15 years ago
I always cook my pork tenderloin roasts to 160 (remove from the oven at 155 and let rest to 160). Those little pork loin roasts are almost fool proof. One of my favorites too.

I was going to read ann_t's pre-salting meat info; but can't seem to locate it. Can you point me to it?
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trsinc
Original Author
15 years ago
Thanks ladies.

Annie, ann_t (I think) once posted a link to an article about a restaurant. I think it was Barbara Kafka's, can't remember. Anyway, I can't find that thread/post now. The search engine is acting funny again. I'm sure you know how it does that from time to time.

Maybe she'll chime in with another link.

Hope the link below helps.

Here is a link that might be useful: Presalting Methods
trsinc
Original Author
15 years ago
Woops, that was the wrong link and now I can't find the one I wanted. Ann_t, where are you?
trsinc
Original Author
15 years ago
I finally found it by googling. It was an article on Judy Rodgers not Barbara Kafka. But, somehow (in my memory at least) ann_t had something to do with this, lol. I know for sure she's always talking about pre-salting.

Here is a link that might be useful: Pre salting / restaurant article
annie1971
15 years ago
Thank you trsinc:
I found the Judy Rodgers restaurant article. Very interesting and a method I'm definitely going to try. Whenever I've heard pre-salting discussed, I always assumed it meant encrusting with a lot of salt and I steered clear. It sounds like a light dusting and the right resting time is the key to success. Hope you have equal success with your pork tenderloin!
Thanks, again -- Annie1971

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