"George" > wrote
>
> I think that is what makes the difference. I don't know why so many charts
> show 160 and even 170F finish temperatures with no science to support the
> stated requirements. Why not just make it 200F to be sure?
>

They turned out really nice. I browned them well on top of the stove in a
little
olive oil, and since they are small, put them all in baking pan in a 350
oven
uncovered, seasoned with fresh cracked pepper, just a little rosemary,
and a splash of apple cider. They're really tender and will slice well for
sandwiches. Because they were fairly close together in one baking pan,
they took two hours to reach a uniform temp of 160.

The cut, by the way, is "pork loin rib end roast." It is a favorite, as
we really like dark and light meat in our pork roasts and chops. When
I looked at the ends of the roasts, they looked just like our favorite
chops, with a bit of dark meat separated from the white by a vein of
fat. An excellent value, and a nice lean cut of meat. Thanks for all
advice!




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