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company is asking: (2 answers)
How long would I cook 18 lbs of Hormel Always Tender lean boneless center cut pork loin logs? I plan to roast them in stove oven at 325 or 350 in pan with little bit of water and cover with foil.

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Last updated: Jun. 27, 2013 6:59 am
Posted: Jun. 26, 2013 4:05 pm
 
Answered by: Baking Nana
Jun. 26, 2013 4:12 pm
Here is the deal with pork - you don't want to over cook it - cook to 145. I will get you a link to a slow roast method that works great. My oven vents really fast so I had to adapt it somewhat. Oh another thing - I would recommend brining the pork, rinse and pat dry, season. Then use a probe thermometer. It is a small investment (10 - $12.) and is worth it's weight in pork, beef or chicken, not to mention, gold.
 
Answered by: Baking Nana
Jun. 26, 2013 4:13 pm
http://allrecipes.com/Recipe/Slow-Roasted-Beef-for-Sandwiches/Detail.aspx?event8=1&prop24=SR_Title&e11=slow%20roast%20beef&e8=Quick%20Search&event10=1&e7=%2frecipe-exchange%2frecipe-request.aspx
Comments:
Baking Nana
Jun. 26, 2013 4:14 pm
You said, logs - I am assuming you mean LOIN. Different than tenderloin - tenderloin cook really fast. Also good to brine, rinse but then I would grill, not roast.
 
chairlifter
Jun. 26, 2013 6:16 pm
I fully agree with BN in that the internal temp is the divining thing you need to go by...and long and skinny, this will sort of bake out earlier than 18 lbs of a "solid" chunk. On the other hand, BN and I tend to disagree on some points. My family cannot take the extra salt that brining gives, so I would not take that path, though I understand where she might do so. I would be plugging this cut with a bunch of pork fat and garlic "lardoons", but probably neither of us is terribly |wrong"... Would be very interested in how it all works out for you!
 
Judy7905
Jun. 27, 2013 6:59 am
I agree with above ladies...If you don't have one, get an instant-red thermometer.
 
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