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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Fri, 06 Dec 2024 21:19:00 +1100
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On Fri, 6 Dec 2024 10:07:18 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

>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.

I hope "Herself" likes rib roast too.

-- 
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>