I don't think a microwave is your answer. If anything, cook it 30 minutes less and let it rest for 15 minutes. It will continue to cook, but what are you thinking? Microwave? Use the oven or the smoker.

There are methods using an oven bag that work in the microwave that would assure moist meat. For more information: http://www.reynoldskitchens.com/whats-new/whats-new-items/oven-bags-cooking-with-oven-bags-in-the-microwave/

-Grainlady

Heck, I don't know, I never use the microwave for anything except heating leftovers, making a single cup of tea or an ear of corn! I love your way of measuring, though!

I think today's very lean pork gets dry if at all overcooked, so I usually brine it in something like home pressed apple cider, and then cook carefully so as not to overcook it. I like my little 6 quart Nesco roaster for something that size.

Annie

I'd suggest that a microwave isn't the best choice for cooking meat; you'd be far better off in a conventional oven. I would also be suspicious of pork that's advertised 98% lean and would carefully read the packaging for any indication that it was an "enhanced" product, which is a nice way of saying you're paying for salty water.

There are just too many variables when using time as a determination for doneness. Instead use a probe type thermometer and cook to the desired internal temperature. In the case of pork, I'd be pulling a roast at something like 140-145° F. Letting it rest for 10-15 minutes will allow the temperature to coast up another 5 degrees or so.

I agree with the opinion that microwave oven is not the best appliance for cooking meat.

Microwave with so called "Inverter" technology will do a little better.

dcarch

OK Thanx. I had not read the label closely.

Enhanced? Sure is. "Up to 10% salt flavors etc etc." Hmmmmmmm!!

"98% Fat Free 2% Fat" Relieved my brain of that awful calculation.

It has the Cosco logo on it but also says "Swift & Co" Hmm again!

Despite all the above is it still a nutritshus piece of meat?

I was aware salt water was injected into meat especially by Swift & Co, - just forgot it. Thanx for the reminder.

I'll cook the next one covered. I will continue with the nuker because it is fast. That reduces my stress levels and care giver loads which are high. Oh how I wish my cute SW could still cook - she just loved it - now some days she can't even find the refer.

I spose a new meat thermometer would be a good thing. Usually I just cut the meat and if it's red I say, "Oh well," or similar epithets (12 letter) then cut around it. :-)

Guess photos don't work on this forum, Had a good one of my test setup. Changed browsers and got it as you musta noticed,

mxyplux- This link will give you some good general information about microwaving pork. http://www.recipetips.com/kitchen-tips/t--460/microwaving-pork.asp

When I got my first microwave oven in 1979 (used - and large enough to rent out as a small apartment), I did a lot more cooking in it back then. At the time, there was a l-o-n-g delay on the delivery for my new range so I quickly learned how to use it for nearly everything - necessity being the mother of invention - plus one electric hot plate. I baked a small whole turkey in our microwave for Thanksgiving back then. A microwave is a great way to keep the heat out of the kitchen, or to make food quickly, as you pointed out.

NO, it's not the optimal appliance for every use (I would have used a slow-cooker for the pork), but it's too bad the microwave has been relegated to reheating leftovers, boiling a cup of water, and making popcorn.

I have several microwave cakes I've made for decades in a small microwavable Bundt pan. Great recipes to make in the summer. I was happy when I was able to adapt these old favorites to a gluten-free version.

-Grainlady

I also believe braising is best for very lean meats - & tho it may be slower, it's not more difficult - basically season, brown(or not), add liquid, cover & cook.

Forgive my ignorance - what does 'SW' mean?

Since time and convenience are important to you, you should avail yourself of a slow cooker and cook pork shoulder or boneless ribs instead.

what does 'SW' mean?

Could it be sweet wife?

I recognize you from the Care Givers forum. You're doing a wonderful job taking care of your dear wife, and your kitchen adventures are always interesting. I'm just amazed that you ended up with a pork roast that could be described as "... just a tad bit on the dry side." Cooking chunks of meat in the microwave is challenging, so I'd say that all things considered, you did a pretty good job. Keep up the good work.

I'm a caregiver too, and I often cook a pork loin roast. I have had the best results in the crock pot/slow cooker. Not as quick as a microwave but almost as easy. If you have one, I suggest trying it. But, if your roast was "just a tad bit dry" then it is pretty much like most of the pork loin roasts I make in the oven.