Escoffier On Line

I recently cooked the best pork loin roast I've ever had and want to have the same success using a much larger piece of meat, but need advice on timing before I attempt it.

I used a 2 1/2 lb pork loin, with a wet rub of olive oil, fresh garlic, rosemary, lemon zest and bay leaf. I roasted it in a shallow pan, at 400F for 1/2 an hour, then turned it over, poured a cup of chicken broth over it and cooked it for a further 25 minutes, removing it when it read 145F. It was absolutely incredible.

I want to serve a larger crowd and have bought a 6 lb roast - how long will I need to cook it in order to get the same result? Would I be better off cutting it in half or leaving it whole?

Many thanks

Julie

Sounds great.

Nice to see that you are cooking it only to 145 deg, instead of the 160 that makes it dry. You can actually just cook it to 138 but then it comes out a little pink which turns a lot of folks off.

Cooking time depends more on the diameter of the roast than the weight, also all ovens are a little different.

The only reason to cut it in half would be if you have more than two guests that like the end cuts, of if it doesn't fit in your roasting pan.

Allow your self more time but let the thermometer determine the cooking time.

Cheers,

G

Thanks George - I appreciate the feedback.

In order to coordinate the rest of the meal, I was hoping to get an idea of how much longer it would take - it's only slightly larger in diameter (maybe an inch) than the smaller roast - just longer, so I was thinking it might take about 20 or 25 minutes more to cook - would this make sense? I'm cooking it in a Viking professional-series gas oven (with uneven heat, so I'll turn the pan around when I turn the roast over at the halfway point).

I asked several friends (all chefs) about this today and all three of them recommended turning the heat down to 350 - but I was convinced that it was the high temp, quick roast that made the last one so perfectly moist and flavourful and I don't want just another 'ok' roast - I want to blow the socks off my dinner guests. I'd appreciate your opinion on this as well.

Maybe I'll take it out at 140 - it seems to continue cooking while it rests.

Thanks again,

Hi,

I like 400 better to get good carmelization. High low is definately the way to go.

Give your self as much time as you feel you will need to be comfortable with service. Roasts hold well with no loss of quality as long as they are tented and held in a warm area. (obviously talking minutes not hours here) Do NOT hold it on the shelf that comes off the back of your stove, thats the flue for your oven and is so hot it will continue to cook the pork. ( at least that's the case with my DCS 6 burner.

Are you doing a pan gravey for the roast? Hate to waste all the cripy bits and juices.

Cheers,

G

Hi,

Thanks - then I'll keep it at 400 (not sure what you meant about high low though - are you recommending I turn the temp down after a length of time?). I'll keep it warm while I finish the veg

and yes, I'll be making a very simple pan sauce - I was thinking I'd just whisk in some cold butter after reducing it - I prefer light sauces rather than gravies made with flour - more of an 'au jus'. If you have a better idea, I'd be happy to hear it!

believe me, I know how hot that flu can get

Thanks George, really appreciate your input!

Julie

Hi,

Thanks - then I'll keep it at 400 (not sure what you meant about high low though - are you recommending I turn the temp down after a length of time?). I'll keep it warm while I finish the veg

and yes, I'll be making a very simple pan sauce - I was thinking I'd just whisk in some cold butter after reducing it - I prefer light sauces rather than gravies made with flour - more of an 'au jus'. If you have a better idea, I'd be happy to hear it!

believe me, I know how hot that flu can get

Thanks George, really appreciate your input!

Julie