I find pork difficult to cook...if you overcook it it gets tough and dry, if you under cook it..well you don't under cook pork. So I use a meat thermometer and really, that was my saviour! I now create beautiful juicy pork dishes! Here is a favourite in our house. Roasted Pork Tenderloin stuffed with Apples and Onions!
Add a little Garlic
And some fresh Thyme
Perfectly cooked pork! Remove from the oven and leave to rest, loosely covered
with tin foil, for about 10 minutes before slicing.
Slice and serve!
Just a few notes on this one from feedback I received:
- Every oven is different, mine is a convection oven and these temperatures work for me. If you find them to be on the high side lower the temperature by about 25F.
- We have made this recipe a number of times...each time altering the cooking time with the meat thermometer. Although the meat thermometer is helpful it is never 100%. Test out different cooking times with your thermometer to understand how long you should be cooking your meats.
- Don't chop the apples too small!! They will just turn to apple sauce! For type of apple use granny smith. They retain their shape during the cooking process.
- Remove your pork 5 degrees BEFORE the desired Cooking temperature. The pork will continue to cook during the resting process and will release some juices in the pan to make a sauce of sorts if you like.
- If you have enough juices in your pan, return them to a small pot and add about a 1/2 cup of apple cider. Season to taste and reduce for about 5-10 minutes on medium heat.