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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Fri, 6 Dec 2024 10:07:18 -0000 (UTC)
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On 2024-12-05, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
> On 2024-12-04, Cindy Hamilton <chamilton5280@invalid.com> wrote:
>
>> It's funny.  I never get gravy out of any pork or beef I roast,
>> and not much out of poultry.  All those juices stay inside the meat.
>> What cut of pork was that?
>
>
> It's a single pork tenderloin strap, cut in half and tied together to
> make it thicker (and shorter). I brown it and toss it in the oven at 
> 350F for about an hour and twenty minutes in a S/S skillet, uncovered.
> The pork may be a little overdone, but there's plenty of drippings for
> gravy.  

Yeah, I'd rather have my pork a little pink inside and not get the gravy.
That's 25-30 minutes at 425 F, to an internal temp of 145 F.

"Himself" has asked for rib roast sometime this month.  That gets
several hours at 250 F.  I'm supposed to reverse sear it, but it's
always acceptably brown on the outside.

-- 
Cindy Hamilton