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As much as I loveeating pork, I haven’t always been the biggest fan of cooking it.
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She says you’ll want to avoid cooking pork loin in a slow-cooker for this very reason.
“The low heat for a long length of time renders a tough outcome,” she explains.
Something fattier, like pork shoulder or butt, is a better option for yourslow-cooker needs.
You can’t tell if the pork loin is or isn’t ready to eat just from looking at it; Audrey Bruno
When it comes to other protein sources, like chicken and beef, you have a bit more leeway.
Always use a meat thermometer to be safe.
Using a brine or a marinade will make your life so much easier.
Audrey Bruno
According to Hazel, these kinds of preparations always produce the most tender outcomes.
And you’re able to make a marinade out of whatever you have in your pantry!
Cook pork loin over a high heat to develop a beautiful, brown crust.
Andrew Purcell; Carrie Purcell
Then finish it in the oven so it doesn’t overcook.
Use your new pork loin knowledge to make these tasty recipes.
