if you can adjust the 'offset' of your oven to run at a lower temp, it can help with the curing and cooking. In the owners manual for my Fridgiaire electric range it has an adjustment that I can set to have it control the temp at 170 degrees when it 'thinks' its controlling the temp at 200. I set the offset to 30 degrees higher, so it will make the oven run at a lower temp than the minimum 200. My last Pastrami (rib eye roast) cooked for nearly 7 hours and I was raising the temp about 10 degrees after 3 hours, then every hour after that, until my probe thermometer went off at the set temp I wanted. My probe type thermometer is a Poulter and has an adjustable set point for the desired temp. It has a 3 foot stainless steel braided cable that goes through the oven door and you push the steel probe into the meat. One thing about the pork loin is to leave any fat attached to it until its cooled off to cold. Then you can trim it if necessary. That little bit of soft fat will help keep it moist too. Tomorrow, morning the converted corned beef/pastrami will be going in the oven for its 7 hour baking, starting at 170 degrees for 3 hours, then up the degrees as mentioned. I remove it from the oven when it reaches 155 degrees. Yes, the meat can rise more in temp after you shut off the oven. Its overshoot is a little less noticable if you remove it to cool at room temp. Westerns, made with eggs, chopped onion, chopped peppers, and cut up ham/bacon are great. I like it with just ketchup on it, as a meal. I also add a few bits of a cheese before I fold it and flip it over in the pan.

I also was going to say pork stroganoff. This one with three mustards is a good one: Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) crème fraîche 1 dessertspoon groundnut oil ½ oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia SmithÂs Winter Collection. SharonCb

teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012

I agree with Peppi, today's pork is leaner than ever, and it dries out quickly. It's very easy to overcook and then it will be dry. I like this recipe from Cooking Light, the apple cider brine gives a nice flavor, as do the herbs, and keeps the pork a bit moister. I never remember to brine it overnight, a couple of hours will do if that's what you have. I seldom have pork and fresh herbs available at the same time, so I use dried and I have subbed mustard seed for the coriander when I didn't have that. Lots of times I didn't make the cider reduction either, but it's very good. It's all good. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350�. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350� for 1 hour or until thermometer registers 155�, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. Annie Kathryn Conrad, Cooking Light OCTOBER 2004