Larry Greenly wrote:Last night I roasted a pork loin, but we ate only a few slices, leaving the rest intact.
So, what's your ideas on rewarming it? Should I slice it or leave it intact? And what rewarming process would you recommend?
wrcstl wrote:Chef Carey
Who says you can't learn something new everyday. Like Larry we will brine a pork loin, grill it to 135 and then tent it and it gets to 155. There is always some left. Do I understand you wrap it in romain and then do you put it in foil and then into the oven? I would think 350 degrees until the inside is 130 plus. It that it or are there more secrets.
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