I've gotta confess, I'm not really experienced cooking pork. I've only cooked a loin a couple of times in my life--in fact, I keep typing LION instead of LOIN (that's how few times I've even talked about this).

I cooked the thing until it said well done on the meat thermometer. But it's like a basketball I saw my yellow dog chewing on...Rubbery and well, rubbery.

Does it ever get roast beef tender, or is this just the way pork meat is: like a cross between chicken and beef?

I don't really care for it, and wonder if I keep cooking it slowly will it fall apart eventually? I've got a little white wine and mushrooms in there with it...

Sandi, if you truly want to cook a pork loin and be able to cut it with a fork, I can tell you a very easy way to do it and it will really impress people.

First, forget the thermometer. Most people who don't cook don't know how to get that right anyway. Buy a nice 2 to 3 pound boneless pork loin. Get out a 13 x 9 baking dish and line it with a very large sheet of heavy duty foil. You will want it to be big enough to wrap the loin after cooking. Don't worry about it hanging way over the sides of the pan. Season the roast as you would like (salt, pepper, and garlic powder are quick and easy). Preheat the oven to 350°. Put the roast in the baking pan, UNCOVERED and bake for one hour. Open the oven and wrap the foil tightly around the loin. Put it back in the oven and turn the oven OFF. Forget that it is there for one hour.

When you take this beauty out of the oven, it is juicy, tender, and done. Simply the easiest and most fool proof way I have ever come up with to cook a tender pork roast. I hope you will try it.

Thank you Celadon! When you carve this, does it cut like steak or like pot roast?

It cuts more like a beautifully cooked turkey breast. No crumbs. I like to cut it thin.

Sounds absolutely delish! Thanks for the feed back.

Another thing that may help is the cut of pork. If you can find a saline injected pork loin it makes a huge difference as well.

Happy cooking!

My dh makes a wonderful pork tenderloin....He seasons it with salt, pepper, lil' fresh onion, lil' bell pepper covered on 300 degrees for about 2 hrs then uncovered @ 350 degrees for 30 minutes or so to brown the top...It is normally the juiciest, most tastey thing I've had...very very tender....no knife needed. Oh, I think he adds a lil' butter to the top when browning it...hope this helps!

I also have a "Smoked Pork Tenderloin" that everyone raves about...super easy too...first of all you take about a 3-4lb loin and stuff WHOLE garlic cloves in it randomly...(just cut slits in the meat with a knife and shove it in with your fingers)... SAlT & PEPPER it, then make a paste with HORSE RADDISH (unprepared;just grated) and Dijon Mustard...enough to smear all over the loin....if you can do this the night before it's better but not required. Place on a hot grill and let cook on INDIRECT heat for about 18 min per pound of meat. This is DELISH...can be served with BBQ sauce or without good either way.

Blessings and bon apetit!

Amelia, I LOVE horseradish and dijon mixed! I have rubbed meat with dijon but to use both is really a lovely idea! Thanks. I will have to try that one!

Thanks Celadon! Let me know what you think....we love this in the summer....great meal for a crowd! Also used it in catering too....clients loved it!

Whenever I cook a pork loin I do it in a pressure cooker with an equal mix of BBQ sauce and water! It falls apart like a pot roast and is super tender and way yummers!

Hi Sandi, I use a pork tenderloin. Brown it in a oven proof frying pan , deglaze the pan with a little red wine and balsamic vinegar. Cover with foil and pop it in the oven until the meat thermometer reaches 160 degrees. That it ! Ann

Hi!

Hey, if it's not in the recipe, I don't know - LOL

Maybe it's the cut?
or Maybe it needs more moisture to the pan?

Good luck - maybe you can find something on google.

Nancy