http://www.ezrapoundcake.com/archives/1048 The kitchen confessional of Rebecca Crump. Tue, 07 Feb 2012 16:34:49 +0000 hourly 1 http://www.ezrapoundcake.com/archives/1048#comment-9493 Bob Anderson Mon, 07 Sep 2009 21:00:11 +0000 http://www.ezrapoundcake.com/?p=1048#comment-9493 If you cook pork loin to anything above 150 degrees you will get a very dry, chicken-breast-broiler-like meat. Yet you will be satisfying those safety nuts who add a fudge factor just in case. Sear first, with grill or frying pan, to lock in flavor, then reduce heat so as not to burn sugars (in this case honey). The flavors in this recipe sound wonderful! If you want juicy use the above recipe with a Boston butt and low heat (250 degrees) over 4 hours instead. More fat that tenderizes the meat as it cooks. If you cook pork loin to anything above 150 degrees you will get a very dry, chicken-breast-broiler-like meat. Yet you will be satisfying those safety nuts who add a fudge factor just in case. Sear first, with grill or frying pan, to lock in flavor, then reduce heat so as not to burn sugars (in this case honey). The flavors in this recipe sound wonderful! If you want juicy use the above recipe with a Boston butt and low heat (250 degrees) over 4 hours instead. More fat that tenderizes the meat as it cooks.

]]> http://www.ezrapoundcake.com/archives/1048#comment-2844 Jaime Sat, 15 Nov 2008 16:47:38 +0000 http://www.ezrapoundcake.com/?p=1048#comment-2844 OMGoodness...I'm going to make this sometime this weekend...looks so yummy and sounds really easy. If I love it, I'll post it on my blog as well. Thanks! OMGoodness…I’m going to make this sometime this weekend…looks so yummy and sounds really easy. If I love it, I’ll post it on my blog as well. Thanks!

]]> http://www.ezrapoundcake.com/archives/1048#comment-2839 Dana McCauley Fri, 14 Nov 2008 22:00:00 +0000 http://www.ezrapoundcake.com/?p=1048#comment-2839 Sounds delish! I made a pork roast last week with a simple glaze made from grainy mustard and melted apple jelly with a little fresh rosemary and garlic stirred in for good measure. It also made the house smell fantastic! Sounds delish! I made a pork roast last week with a simple glaze made from grainy mustard and melted apple jelly with a little fresh rosemary and garlic stirred in for good measure. It also made the house smell fantastic!

]]> http://www.ezrapoundcake.com/archives/1048#comment-2836 Sister Jenn Fri, 14 Nov 2008 16:28:02 +0000 http://www.ezrapoundcake.com/?p=1048#comment-2836 You had me until the 2-2.5 hours cooking. Damn, why isn't there anything that can be cooked for 11 hours or 15 minutes. That's what I need, instantaneous or cooked to hell and back. You had me until the 2-2.5 hours cooking. Damn, why isn’t there anything that can be cooked for 11 hours or 15 minutes. That’s what I need, instantaneous or cooked to hell and back.

]]> http://www.ezrapoundcake.com/archives/1048#comment-2835 TnTrash Fri, 14 Nov 2008 16:08:51 +0000 http://www.ezrapoundcake.com/?p=1048#comment-2835 AH, a little JD in the sauce! Tennessee nectar. While you are "doctoring" the pork, try some in your baked beans. Beautiful piece of meat. AH, a little JD in the sauce! Tennessee nectar. While you are “doctoring” the pork, try some in your baked beans. Beautiful piece of meat.

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