This is my first post here.
We are having a dinner party - menu:
1) Pork tenderloin. Recipe is for 1 lb roast. we're having 4 lbs. But
basically it is still a tenderloin. (not any thicker - just longer).
Recipe has cooking for 25 minutes.

2) Potatoes. REcepie calls for 45-50 minutes

temperature for both is 375. We have a convection oven. Recipies are for
conventional oven. I've read that with convection you should be able to
lower cooking times by 25%.

Question - given the above recipies and how we're increasing the portion -
I'm at a loss as to how long to cook everything.

Suggestions would be most welcome

Doug Kelner wrote:
> This is my first post here.
> We are having a dinner party - menu:
> 1) Pork tenderloin. Recipe is for 1 lb roast. we're having 4 lbs.
> But basically it is still a tenderloin. (not any thicker - just
> longer). Recipe has cooking for 25 minutes.
>
> 2) Potatoes. REcepie calls for 45-50 minutes
>
> temperature for both is 375. We have a convection oven. Recipies are
> for conventional oven. I've read that with convection you should be
> able to lower cooking times by 25%.
>
> Question - given the above recipies and how we're increasing the
> portion - I'm at a loss as to how long to cook everything.
>
> Suggestions would be most welcome

Welcome, DougK. As Pastorio (The Other Bob) would say, cook the pork
tenderloin by temperature, not by time. Insert a decent meat thermometer at
the thickest part and roast it until it is about 135 degrees Farenheight.
When you let it stand before slicing it will continue to cook to about 150F
or even 160F. Personally I don't like over-cooked pork of any kind. You
may wish to stud this with some garlic cloves (make cuts into the loin and
inbed garlic slivers into the meat). Brush with some oil and sprinkle fresh
rosemary over the top or just pack a couple of fresh sprigs around the loin.
Don't forget to sprinkle some ground black pepper over it (I don't like to
salt the meat; I let people do this at the table). A pork loin that size
might take 60 minutes at 375F. Again, go by temperature, not by cooking
time.

There could be a huge debate here about what type of potatoes. Small "new"
ones, medium red ones, Idaho white spuds or Yukon Gold. Use whatever you
like! I would recommend you cut larger potatoes into 2 inch pieces; I
leave the skins on. Brush these also with oil and for potatoes I *do*
sprinkle with both salt & pepper. Probably an hour at that temp. Poke a
fork in them to see if they are done; if the pork loin reaches desired
cooking temp before the potatoes are done, wrap the pork in some foil after
it stands to hold in the heat and finish cooking the potatoes to desired
doneness.

Welcome to the group! And thanks for making me crave pork loin and roasted
potatoes.

Jill (who has to go to the grocery store anyway)

In article >, "jmcquown"
> wrote:

> A pork loin that size might take 60 minutes at 375F. Again, go by
> temperature, not by cooking time.

It isn't a whole loin, though, it's a tenderloin, they are just
longer when they weigh more. The time should be the same.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/
Finished Objects: http://www.ofoto.com/I.jsp?c=tll9yyz...j&x=1&y=9e5ebo

Ranee Mueller wrote:
> In article >, "jmcquown"
> > wrote:
>
>
>> A pork loin that size might take 60 minutes at 375F. Again, go by
>> temperature, not by cooking time.
>
>
> It isn't a whole loin, though, it's a tenderloin, they are just
> longer when they weigh more. The time should be the same.
>
> Regards,
> Ranee
>
I agree with Jill. Time's not the way to go with this one. Temperature
is the only way to go to obtain your desired result.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Steve Calvin wrote:
> Ranee Mueller wrote:
>> In article >, "jmcquown"
>> > wrote:
>>
>>
>>> A pork loin that size might take 60 minutes at 375F. Again, go by
>>> temperature, not by cooking time.
>>
>>
>> It isn't a whole loin, though, it's a tenderloin, they are just
>> longer when they weigh more. The time should be the same.
>>
>> Regards,
>> Ranee
>>
> I agree with Jill. Time's not the way to go with this one. Temperature
> is the only way to go to obtain your desired result.

Loin vs. tenderloin, you still have more meat to cook. But maybe it won't
take more than 25-30 minutes; I don't know. I'll use a meat thermometer.

As for the potatoes, they will take longer to roast so should probably be
started first.

Sorry to the OP, I cannot address the issue of convection vs. regular. I
have a crappy electric apartment oven. I've learned to adjust

Jill

Steve Calvin wrote:
> Ranee Mueller wrote:
>> In article >, "jmcquown"
>> > wrote:
>>
>>
>>> A pork loin that size might take 60 minutes at 375F. Again, go by
>>> temperature, not by cooking time.
>>
>>
>> It isn't a whole loin, though, it's a tenderloin, they are just
>> longer when they weigh more. The time should be the same.
>>
>> Regards,
>> Ranee
>>
> I agree with Jill. Time's not the way to go with this one. Temperature
> is the only way to go to obtain your desired result.

Loin vs. tenderloin, you still have more meat to cook. But maybe it won't
take more than 25-30 minutes; I don't know. I'll use a meat thermometer.

As for the potatoes, they will take longer to roast so should probably be
started first.

Sorry to the OP, I cannot address the issue of convection vs. regular. I
have a crappy electric apartment oven. I've learned to adjust

Jill

Ranee Mueller wrote:
> In article >, "jmcquown"
> > wrote:
>
>
>> A pork loin that size might take 60 minutes at 375F. Again, go by
>> temperature, not by cooking time.
>
>
> It isn't a whole loin, though, it's a tenderloin, they are just
> longer when they weigh more. The time should be the same.
>
> Regards,
> Ranee
>
I agree with Jill. Time's not the way to go with this one. Temperature
is the only way to go to obtain your desired result.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"jmcquown" > wrote in
:

> There could be a huge debate here about what type of potatoes. Small
> "new" ones, medium red ones, Idaho white spuds or Yukon Gold. Use
> whatever you like! I would recommend you cut larger potatoes into 2
> inch pieces; I leave the skins on. Brush these also with oil and for
> potatoes I *do* sprinkle with both salt & pepper. Probably an hour at
> that temp. Poke a fork in them to see if they are done; if the pork
> loin reaches desired cooking temp before the potatoes are done, wrap
> the pork in some foil after it stands to hold in the heat and finish
> cooking the potatoes to desired doneness.
>
> Welcome to the group! And thanks for making me crave pork loin and
> roasted potatoes.
>
> Jill (who has to go to the grocery store anyway)
>

I like to par boil my spuds before roasting...and use a lemon pepper
seasoning blend on them or a lemon garlic seasoning. The par boiling.
Ithink, gives them a better texture. I don't peel them but do cut them up
if they are on the large size.

--
Last year's nuts must go.
- Michael Odom

In article >, "jmcquown"
> wrote:

> A pork loin that size might take 60 minutes at 375F. Again, go by
> temperature, not by cooking time.

It isn't a whole loin, though, it's a tenderloin, they are just
longer when they weigh more. The time should be the same.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/
Finished Objects: http://www.ofoto.com/I.jsp?c=tll9yyz...j&x=1&y=9e5ebo

Thanks to all who answered. I'll definitely dig out my thermometer.
2 followup questions

1) Ranee implies that because the loin is not thicker - just longer than the
size in the recipie, that the cooking time should be about the same as in
the recipe. That was my thought also. Any disagreements? I'm not really
in any hurry, I'm just trying to time things properly.

2) I want to cook the potatoes at the same time. Assuming that the pork is
about 1/2 hour (or less), and the potatoes are about 50 minutes, should I
increaase the cooking time? Or just put the potatoes in 1/2 hour earlier
than the pork?

sorry for what are probably stupid questions.
doug

3) lastly, any thoughts on using the convection?

Doug Kelner wrote:
> Thanks to all who answered. I'll definitely dig out my thermometer.
> 2 followup questions
>
> 1) Ranee implies that because the loin is not thicker - just longer
> than the size in the recipie, that the cooking time should be about
> the same as in the recipe. That was my thought also. Any
> disagreements? I'm not really in any hurry, I'm just trying to time
> things properly.
>
> 2) I want to cook the potatoes at the same time. Assuming that the
> pork is about 1/2 hour (or less), and the potatoes are about 50
> minutes, should I increaase the cooking time? Or just put the
> potatoes in 1/2 hour earlier than the pork?
>
I'd start roasting the potatoes 1/2 hour earlier than the pork. I would
still use a meat thermometer.

> sorry for what are probably stupid questions.
> doug
>
No such thing

> 3) lastly, any thoughts on using the convection?

I just have a crappy electric apartment oven so I cannot offer opinions on
convection vs. anything else, sorry

Jill

jmcquown wrote:

> Doug Kelner wrote:
>
>>Thanks to all who answered. I'll definitely dig out my thermometer.
>>2 followup questions
>>
>>1) Ranee implies that because the loin is not thicker - just longer
>>than the size in the recipie, that the cooking time should be about
>>the same as in the recipe. That was my thought also. Any
>>disagreements? I'm not really in any hurry, I'm just trying to time
>>things properly.
>>
>>2) I want to cook the potatoes at the same time. Assuming that the
>>pork is about 1/2 hour (or less), and the potatoes are about 50
>>minutes, should I increaase the cooking time? Or just put the
>>potatoes in 1/2 hour earlier than the pork?
>>
>
> I'd start roasting the potatoes 1/2 hour earlier than the pork. I would
> still use a meat thermometer.
>
>
>>sorry for what are probably stupid questions.
>>doug
>>
>
> No such thing
>
>
>>3) lastly, any thoughts on using the convection?
>
>
> I just have a crappy electric apartment oven so I cannot offer opinions on
> convection vs. anything else, sorry
>
> Jill
>
>
Once again, I'll vote with Jill.

As for the convection question, given that you're having a dinner
party I wouldn't recommend experimenting. Do that when you're "on your
own". For a party go with what ya know and with the potatoes in
before the pork and a good meat thermometer (I recommend a Poulder
remote, but whatever ya have is fine) Here's the one that I have and
it works very well. http://tinyurl.com/657bf

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"Steve Calvin" > wrote in message
...

> and a good meat thermometer (I recommend a Poulder
> remote, but whatever ya have is fine) Here's the one that I have and
> it works very well. http://tinyurl.com/657bf

How long have you had your Polder? After going through two
probes with mine (not the same model as yours), I gave up on
it. Too bad, 'cause it was great when it worked.

Hal Laurent
Baltimore

Hal Laurent wrote:
> "Steve Calvin" > wrote in message
> ...
>
>
>>and a good meat thermometer (I recommend a Poulder
>>remote, but whatever ya have is fine) Here's the one that I have and
>>it works very well. http://tinyurl.com/657bf
>
>
> How long have you had your Polder? After going through two
> probes with mine (not the same model as yours), I gave up on
> it. Too bad, 'cause it was great when it worked.
>
> Hal Laurent
> Baltimore
>
>
About a year or so. There is a "fix" for it if you have problems with
the probes. I may have read about it on the barbecue FAQ page but I
didn't pay alot of attention to it as I haven't had a problem yet.

Were you using it at high temps? (500dF?)

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

In article >, says...
>
> "Steve Calvin" > wrote in message
> ...
>
> > and a good meat thermometer (I recommend a Poulder
> > remote, but whatever ya have is fine) Here's the one that I have and
> > it works very well. http://tinyurl.com/657bf
>
> How long have you had your Polder? After going through two
> probes with mine (not the same model as yours), I gave up on
> it. Too bad, 'cause it was great when it worked.
>
> Hal Laurent
> Baltimore
>
>
>
Taylor will sell you a replacement probe that fits on the polder for
$2.50, postage included. I don't recall the address, but if you google
for Taylor replacement probes on alt.food.barbecue, back around March or
so of this year, you should be able to find it.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, says...
>
> "Steve Calvin" > wrote in message
> ...
>
> > and a good meat thermometer (I recommend a Poulder
> > remote, but whatever ya have is fine) Here's the one that I have and
> > it works very well. http://tinyurl.com/657bf
>
> How long have you had your Polder? After going through two
> probes with mine (not the same model as yours), I gave up on
> it. Too bad, 'cause it was great when it worked.
>
> Hal Laurent
> Baltimore
>
>
>
Taylor will sell you a replacement probe that fits on the polder for
$2.50, postage included. I don't recall the address, but if you google
for Taylor replacement probes on alt.food.barbecue, back around March or
so of this year, you should be able to find it.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Hal Laurent wrote:
> "Steve Calvin" > wrote in message
> ...
>
>
>>and a good meat thermometer (I recommend a Poulder
>>remote, but whatever ya have is fine) Here's the one that I have and
>>it works very well. http://tinyurl.com/657bf
>
>
> How long have you had your Polder? After going through two
> probes with mine (not the same model as yours), I gave up on
> it. Too bad, 'cause it was great when it worked.
>
> Hal Laurent
> Baltimore
>
>
About a year or so. There is a "fix" for it if you have problems with
the probes. I may have read about it on the barbecue FAQ page but I
didn't pay alot of attention to it as I haven't had a problem yet.

Were you using it at high temps? (500dF?)

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

"Steve Calvin" > wrote in message
...

> and a good meat thermometer (I recommend a Poulder
> remote, but whatever ya have is fine) Here's the one that I have and
> it works very well. http://tinyurl.com/657bf

How long have you had your Polder? After going through two
probes with mine (not the same model as yours), I gave up on
it. Too bad, 'cause it was great when it worked.

Hal Laurent
Baltimore

jmcquown wrote:

> Doug Kelner wrote:
>
>>Thanks to all who answered. I'll definitely dig out my thermometer.
>>2 followup questions
>>
>>1) Ranee implies that because the loin is not thicker - just longer
>>than the size in the recipie, that the cooking time should be about
>>the same as in the recipe. That was my thought also. Any
>>disagreements? I'm not really in any hurry, I'm just trying to time
>>things properly.
>>
>>2) I want to cook the potatoes at the same time. Assuming that the
>>pork is about 1/2 hour (or less), and the potatoes are about 50
>>minutes, should I increaase the cooking time? Or just put the
>>potatoes in 1/2 hour earlier than the pork?
>>
>
> I'd start roasting the potatoes 1/2 hour earlier than the pork. I would
> still use a meat thermometer.
>
>
>>sorry for what are probably stupid questions.
>>doug
>>
>
> No such thing
>
>
>>3) lastly, any thoughts on using the convection?
>
>
> I just have a crappy electric apartment oven so I cannot offer opinions on
> convection vs. anything else, sorry
>
> Jill
>
>
Once again, I'll vote with Jill.

As for the convection question, given that you're having a dinner
party I wouldn't recommend experimenting. Do that when you're "on your
own". For a party go with what ya know and with the potatoes in
before the pork and a good meat thermometer (I recommend a Poulder
remote, but whatever ya have is fine) Here's the one that I have and
it works very well. http://tinyurl.com/657bf

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Doug Kelner wrote:
> Thanks to all who answered. I'll definitely dig out my thermometer.
> 2 followup questions
>
> 1) Ranee implies that because the loin is not thicker - just longer
> than the size in the recipie, that the cooking time should be about
> the same as in the recipe. That was my thought also. Any
> disagreements? I'm not really in any hurry, I'm just trying to time
> things properly.
>
> 2) I want to cook the potatoes at the same time. Assuming that the
> pork is about 1/2 hour (or less), and the potatoes are about 50
> minutes, should I increaase the cooking time? Or just put the
> potatoes in 1/2 hour earlier than the pork?
>
I'd start roasting the potatoes 1/2 hour earlier than the pork. I would
still use a meat thermometer.

> sorry for what are probably stupid questions.
> doug
>
No such thing

> 3) lastly, any thoughts on using the convection?

I just have a crappy electric apartment oven so I cannot offer opinions on
convection vs. anything else, sorry

Jill

Doug Kelner wrote:

> This is my first post here.
> We are having a dinner party - menu:
> 1) Pork tenderloin. Recipe is for 1 lb roast. we're having 4 lbs. But
> basically it is still a tenderloin. (not any thicker - just longer).
> Recipe has cooking for 25 minutes.
>
> 2) Potatoes. REcepie calls for 45-50 minutes
>
> temperature for both is 375. We have a convection oven. Recipies are for
> conventional oven. I've read that with convection you should be able to
> lower cooking times by 25%.
>
> Question - given the above recipies and how we're increasing the portion -
> I'm at a loss as to how long to cook everything.
>
> Suggestions would be most welcome

You've got me confused too. It must be one heck of a big pig to get a 4 lb
tenderloin. Pork tenderloins are usually only about a 1 to 1 1/2 pounds. I
would think that it a loin roast if it is that big, and a 4 pound pork roast
should cook in approximately 11/2 to 2 hours. It is a good idea to use a good
meat thermometer, but I would use that time range to consider timing the other
things. OTOH, if you are cooking a number of tenderloins the cooking time
would be pretty much the same as for one tenderloin.

What potato recipe? That doesn't sound like long enough for either a baked or
a roasted potato. Same as above, cooking more potatoes in the oven will not
increase the cooking time.

Doug Kelner wrote:
> This is my first post here.
> We are having a dinner party - menu:
> 1) Pork tenderloin. Recipe is for 1 lb roast. we're having 4 lbs.
> But basically it is still a tenderloin. (not any thicker - just
> longer). Recipe has cooking for 25 minutes.
>
> 2) Potatoes. REcepie calls for 45-50 minutes
>
> temperature for both is 375. We have a convection oven. Recipies are
> for conventional oven. I've read that with convection you should be
> able to lower cooking times by 25%.
>
> Question - given the above recipies and how we're increasing the
> portion - I'm at a loss as to how long to cook everything.
>
> Suggestions would be most welcome

Welcome, DougK. As Pastorio (The Other Bob) would say, cook the pork
tenderloin by temperature, not by time. Insert a decent meat thermometer at
the thickest part and roast it until it is about 135 degrees Farenheight.
When you let it stand before slicing it will continue to cook to about 150F
or even 160F. Personally I don't like over-cooked pork of any kind. You
may wish to stud this with some garlic cloves (make cuts into the loin and
inbed garlic slivers into the meat). Brush with some oil and sprinkle fresh
rosemary over the top or just pack a couple of fresh sprigs around the loin.
Don't forget to sprinkle some ground black pepper over it (I don't like to
salt the meat; I let people do this at the table). A pork loin that size
might take 60 minutes at 375F. Again, go by temperature, not by cooking
time.

There could be a huge debate here about what type of potatoes. Small "new"
ones, medium red ones, Idaho white spuds or Yukon Gold. Use whatever you
like! I would recommend you cut larger potatoes into 2 inch pieces; I
leave the skins on. Brush these also with oil and for potatoes I *do*
sprinkle with both salt & pepper. Probably an hour at that temp. Poke a
fork in them to see if they are done; if the pork loin reaches desired
cooking temp before the potatoes are done, wrap the pork in some foil after
it stands to hold in the heat and finish cooking the potatoes to desired
doneness.

Welcome to the group! And thanks for making me crave pork loin and roasted
potatoes.

Jill (who has to go to the grocery store anyway)

Thanks to all who answered. I'll definitely dig out my thermometer.
2 followup questions

1) Ranee implies that because the loin is not thicker - just longer than the
size in the recipie, that the cooking time should be about the same as in
the recipe. That was my thought also. Any disagreements? I'm not really
in any hurry, I'm just trying to time things properly.

2) I want to cook the potatoes at the same time. Assuming that the pork is
about 1/2 hour (or less), and the potatoes are about 50 minutes, should I
increaase the cooking time? Or just put the potatoes in 1/2 hour earlier
than the pork?

sorry for what are probably stupid questions.
doug

3) lastly, any thoughts on using the convection?