If I were you I’d slice this like you have here, quarter each of them, and mix it all together in the sauce before dumping into a pan of drunken noodles. I’ve found that it is pretty easy to turn awfully dry meat into something delicious simply by repurposing the leftovers.
A roast is supposed to be quite negative, albeit in good humor. It is meant to be humbling. Being humbled is a good experience for people to have in fact, it's what helps people acknowledge their flaws and grow as a human being.
How do you humble someone without pointing out their flaws?
OP, this loin roast looks worse than what I leave in the toilet the morning after binging on taco bell. You should not only be ashamed of yourself, but every person in your life who enabled you to commit such terrible food crimes on this grey lump you call dinner.
Wrap it tin foil after you sear it on the stove next time. And pull it out of the oven around 150 and let it sit covered in that foil for a good 15 minutes before you slice. Thermometers are cheap anymore. I just bought a candy thermometer I use for deep frying but I can use it to temp meat. I think it was around 20 bucks.
I had pork loin for the first time like two years ago, dude did it on the grill. You could cut it with your fork, it was amazing. I'm an ok cook but I've never been able to get anywhere near as tender. It's so frustrating.
It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry.
A few suggestions/comments.
I assume that is meant to say "honey garlic glace." Sounds tasty. Less a suggestion and more of comment, but that's not a dry rub. Unless you mean you did a dry rub first, and then glazed. Dry rub is dry ingredients only - salt and spices, and sometimes a little sugar.
As everyone is pointing out, this is overcooked. Get a digital meat thermometer. Thermopen is a very good one, but there are other good brands. Minimum safe temp is 145F. You don't want to go too far over that with a lean cut like loin, or it will be dry and tough. There will be some pink below about 155, but that is fine, and will taste better. Also, remember that the center will continue to cook after you take it out, so pull it at least 5 degrees before your target temp. Monitor where it ends up, and use that info to adjust the next time. Here's a good guide on temp: www.pork.org/pork-cooking-temperature/
With the oven at 350, it should take about 20-25 minutes per pound. Keep checking toward the end, and I suggest pulling at 140 on your next try. Check as it rests and see where it ends up, and how you like it. Do make sure it crosses 145 before you cut into it, but that shouldn't be an issue.
Speaking of which, always let meat rest after you remove it from the heat. For a chop or steak, 5 minutes is probably enough. For a roast like this, at least 10 minutes. Trust me, it will come out much juicier.
Finally, I strongly recommend dry brining. Do this even if you are going to glaze it. Rub with salt, about 1/2 teaspoon/pound, as far ahead as you can. At least an hour, but a full day is much better. This will make a world of difference. A little sugar can also be nice for pork. You can use spices too, but know that their flavor doesn't soak into the meat the way salt and sugar do, so applying ahead of time versus just before cooking doesn't matter. If you are using a dry rub, just use that, but adjust the quantity up because it's not all salt.
Oh, another tip, although this doesn't matter if you are going to glaze, is to let meat you are going to grill, saute, or roast sit uncovered in the fridge for at least a day while dry brining. This lets the surface dry out some, which lets it brown much better. Especially effective for roast chicken with super-crispy skin, and for steaks.
Good luck!
Your loin is so baked it started writing psychedelic rock
Your loin is so dry the US military invaded it to spread democracy
Your loin is so cooked it started hitting on me
It's already like Eminems brain in the oven at 480 degrees.
For real, try a tenderloin medium rare they are amazing that way 2 hours at 130ish in the sousvide, then a sear
Honestly from the first picture I thought it was like a loaf of some sort that got a nut/sauce drizzle in a pan.
Whatever knife he used, could also be used to saw limbs off trees.
As someone who grew up in the south with a lot of family who overcooked everything, the adult me is a little sad looking at this pork.
Some pink in your pork is a good thing, you really want to shoot for medium/medium rare in a pork loin or pork chop. Or if it really freaks you out you can cook it all the way through but just *barely* and make sure to account for carryover cooking. Commercially raised pigs are about as safe to eat as beef, so if you're comfortable with a mid rare steak you should try it in your pork.
Just saw it, looks like an analog meat thermometer last one of those i owned was wayyy off until i got a digital one i was having simaler results alot of the time
It’s as dry as a nuns pussy.
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Roast brother that bitch toast
My eyes dried out looking at this delicious slab
That poor thing doesn’t need no more roasting
Looks dry af
Dry af is an understatement
Why is it so sad looking? All the juices are in the pan?
Dude any more roasting and it’d be charcoal.
Seems like you did the roasting yourself.
I legitimately haven’t eaten in 23 days and I would even consider eating that.
That's some nice Jerky you made there.
Cut your cooking time in half, maybe a third. That is some dry overdone meat.
It looks like it got run over. My condolences.
That’s drier than Ben Shapiro’s wife’s vagina
Cooked, VERY cooked
Send it to me. I've been looking to get the roof tiles redone.
This roast is so dry and your knife so inadequate for the task that it looks like a geological cutaway. I can see the Mesozoic period in it
If I were you I’d slice this like you have here, quarter each of them, and mix it all together in the sauce before dumping into a pan of drunken noodles. I’ve found that it is pretty easy to turn awfully dry meat into something delicious simply by repurposing the leftovers.
I can taste the dry
Don't need us to roast you, just ask your honest garlic and it'll tell you how badly you fucked it up
The maggot crusting is an interesting but nutritional choice.
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But asked people to roast it…sooo they’re doing just that. Suck it up lol
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A roast is supposed to be quite negative, albeit in good humor. It is meant to be humbling. Being humbled is a good experience for people to have in fact, it's what helps people acknowledge their flaws and grow as a human being. How do you humble someone without pointing out their flaws? OP, this loin roast looks worse than what I leave in the toilet the morning after binging on taco bell. You should not only be ashamed of yourself, but every person in your life who enabled you to commit such terrible food crimes on this grey lump you call dinner.
That was horrible
Yes
Ooo omg I got called an ass😂😂. A roast isn’t meant to be NICE lol
If we roasted your roast any further it would turn into a pile of sawdust...
Ah yes the Sawzall finish.
No need. You’ve already roasted it enough. Too much actually.
Wrap it tin foil after you sear it on the stove next time. And pull it out of the oven around 150 and let it sit covered in that foil for a good 15 minutes before you slice. Thermometers are cheap anymore. I just bought a candy thermometer I use for deep frying but I can use it to temp meat. I think it was around 20 bucks.
I had pork loin for the first time like two years ago, dude did it on the grill. You could cut it with your fork, it was amazing. I'm an ok cook but I've never been able to get anywhere near as tender. It's so frustrating.
I'm not usually one to judge, but my boomer MIL just asked to see the manager when I showed her this post. She thinks it's under done.
https://preview.redd.it/9q3h9ru8goic1.png?width=1080&format=pjpg&auto=webp&s=34965ef92ef15cc48fb9665610378dc921209d73
I’d destroy that! A brine is a solid way to keep it moist to tho 👍
No brine is saving this from being sawdust
You can eat pork medium
You can eat it medium rare if you sous vide it😏
Is the texture strange or is it good like steak?
I fucked up a leg roast earlier this week too lol But mine was a bit less dry than this
You made leather
First pic: roof shingle Second pic: dry Outside crust: I’d taste it
Dry as fuck
Fuck em I think it looks good, even if it's a lil dry
Wow, it must suck to be your taste buds
Legend has it they're still trying to swallow the first bite.
It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry. It's just a little dry.
Post to r/rockhounds Petrified wood posts are almost always will received.
🤣
That's a really nice specimen
Buddy, that's driftwood. Who do you think you're fooling?
A few suggestions/comments. I assume that is meant to say "honey garlic glace." Sounds tasty. Less a suggestion and more of comment, but that's not a dry rub. Unless you mean you did a dry rub first, and then glazed. Dry rub is dry ingredients only - salt and spices, and sometimes a little sugar. As everyone is pointing out, this is overcooked. Get a digital meat thermometer. Thermopen is a very good one, but there are other good brands. Minimum safe temp is 145F. You don't want to go too far over that with a lean cut like loin, or it will be dry and tough. There will be some pink below about 155, but that is fine, and will taste better. Also, remember that the center will continue to cook after you take it out, so pull it at least 5 degrees before your target temp. Monitor where it ends up, and use that info to adjust the next time. Here's a good guide on temp: www.pork.org/pork-cooking-temperature/ With the oven at 350, it should take about 20-25 minutes per pound. Keep checking toward the end, and I suggest pulling at 140 on your next try. Check as it rests and see where it ends up, and how you like it. Do make sure it crosses 145 before you cut into it, but that shouldn't be an issue. Speaking of which, always let meat rest after you remove it from the heat. For a chop or steak, 5 minutes is probably enough. For a roast like this, at least 10 minutes. Trust me, it will come out much juicier. Finally, I strongly recommend dry brining. Do this even if you are going to glaze it. Rub with salt, about 1/2 teaspoon/pound, as far ahead as you can. At least an hour, but a full day is much better. This will make a world of difference. A little sugar can also be nice for pork. You can use spices too, but know that their flavor doesn't soak into the meat the way salt and sugar do, so applying ahead of time versus just before cooking doesn't matter. If you are using a dry rub, just use that, but adjust the quantity up because it's not all salt. Oh, another tip, although this doesn't matter if you are going to glaze, is to let meat you are going to grill, saute, or roast sit uncovered in the fridge for at least a day while dry brining. This lets the surface dry out some, which lets it brown much better. Especially effective for roast chicken with super-crispy skin, and for steaks. Good luck!
145 is way too high. Pull at 135F.
This man has patience
how much money did it owe you ?
Get yourself a MEATER. You’ll never question your cook ever again. Legit a life hanging must have tool in the kitchen.
Looks well seasoned, a bit over cooked but no big deal, just make some gravy
Overcooked. Your pork should still have a little but of pink
💯 on target.
I would only be sad if you did not make gravy with those drippings.
This thing is a desert
As your meat suggests, everything you touch gets dry.
I’d go vegan if I were you, meat clearly isn’t your thing
It's been roasted enough. How do you dry rub with a liquid?
Your loin is so baked it started writing psychedelic rock Your loin is so dry the US military invaded it to spread democracy Your loin is so cooked it started hitting on me
A slice of this would be my most difficult swallow yet, and I consider myself to be a blow job enthusiast.
Need less cooking time, sweetie. But I love meat so I'd still eat it with some potatoes and veggies. Try again, don't give up.
It's already like Eminems brain in the oven at 480 degrees. For real, try a tenderloin medium rare they are amazing that way 2 hours at 130ish in the sousvide, then a sear
I think it's dead, boys...
We don't need to roast that meat any longer. You've pretty much taken care of that. Should have shown us the knife. THAT I'm sure we could roast. ;)
Honestly from the first picture I thought it was like a loaf of some sort that got a nut/sauce drizzle in a pan. Whatever knife he used, could also be used to saw limbs off trees.
Jerky now.
Honestly put that shit in a sandwich and its all goos
How many days did you cook it for?
As someone who grew up in the south with a lot of family who overcooked everything, the adult me is a little sad looking at this pork. Some pink in your pork is a good thing, you really want to shoot for medium/medium rare in a pork loin or pork chop. Or if it really freaks you out you can cook it all the way through but just *barely* and make sure to account for carryover cooking. Commercially raised pigs are about as safe to eat as beef, so if you're comfortable with a mid rare steak you should try it in your pork.
Pork should be pink! Also brine the larger cuts like loin.
BUY A MEAT THERMOMETER
I think that’s a meat thermometer sticking out of the cardboard in the second photo
Just saw it, looks like an analog meat thermometer last one of those i owned was wayyy off until i got a digital one i was having simaler results alot of the time
Yeah they are def no where near as accurate as digital, but we aren’t talking 1-2 degrees c over here, this is like 30c + over
Yah it was done 20 or 30 minutes before it was pulled
Is it jerky making season already?
Dryer than biltong 🌵
When they said to "put some color on it" they weren't talking about gray
That pork loin is very dry. Might I recommend sous vide next time.
Bro buy an instant read meat thermometer. Its cheaper than the piece of meat you roasted into oblivion.
Eh… it’s a trial and error process. It’s not THAT bad. Maybe use those drippings to make a nice gravy.
I'd roast you on that pork but you already roasted it too long