(no subject)

[neadods]

I've overcooked the pork loin. As I'd browned it in bacon fat, studded it with dried apples, slathered it with two kinds of wet mustard, and topped it with bacon slices before braising it in cider, this isn't a particularly big calamity, because it's still mighty fine.

Still, next time I won't use the oven, I'll use that crock pot with a temperature probe.

Comments

[raqs.livejournal.com]

Ooooorrrrr stick with the oven, just less time?

If it was already browned it probably didn't need much more time.

[neadods.livejournal.com]

I have a slow cooker with a temperature probe on it - it turns itself off when the set temp is reached. Using it is the only way I ever cooked pork loin perfectly but I didn't use it this time, so I have only myself to blame!