My wife wanted to roast brussels sprouts, so I thought great, let's roast
some meat as well. Pork roast was on sale. Only one problem:

Roasted brussels sprouts: one hour at 400F
Roasted pork loin: one hour at 350F

What to do? Assume we want to eat both at the same time.

On Sun, 2 Nov 2014 15:49:42 -0800 (PST), wrote:

>My wife wanted to roast brussels sprouts, so I thought great, let's roast
>some meat as well. Pork roast was on sale. Only one problem:
>
>Roasted brussels sprouts: one hour at 400F
>Roasted pork loin: one hour at 350F
>
>What to do? Assume we want to eat both at the same time.

Put 'em both in, one hour. Remove roast, turn up oven to 400, 10 more
mins and call 'em good enough!

This is cooking, not rocket science!

John Kuthe...

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In article >,
says...
>
> My wife wanted to roast brussels sprouts, so I thought great, let's roast
> some meat as well. Pork roast was on sale. Only one problem:
>
> Roasted brussels sprouts: one hour at 400F
> Roasted pork loin: one hour at 350F
>
> What to do? Assume we want to eat both at the same time.

Set the oven to 375. Put the brussels at the top and the pork at the
bottom. When you take the pork out to rest it before carving, turn up
the temp to 400.

Next time, buy a proper stove with two ovens :-)

Janet UK

spamtrap1888 wrote:
>
>My wife wanted to roast brussels sprouts, so I thought great, let's roast
>some meat as well. Pork roast was on sale. Only one problem:
>
>Roasted brussels sprouts: one hour at 400F
>Roasted pork loin: one hour at 350F
>
>What to do? Assume we want to eat both at the same time.

Cook the sprouts on the top rack and leave in oven while roast rests,
in fact crank up the temperature for the last ten minutes... I'd put
some spuds to bake on the top rack too.

> wrote in message
...
> My wife wanted to roast brussels sprouts, so I thought great, let's roast
> some meat as well. Pork roast was on sale. Only one problem:
>
> Roasted brussels sprouts: one hour at 400F
> Roasted pork loin: one hour at 350F
>
> What to do? Assume we want to eat both at the same time.

I roast sprouts at 350. They turn out fine. 400 seems too hot. Olive oil
gets very smokey at that temperature. Not good for the flavor.



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On Sun, 2 Nov 2014 15:49:42 -0800 (PST), wrote:

> My wife wanted to roast brussels sprouts, so I thought great, let's roast
> some meat as well. Pork roast was on sale. Only one problem:
>
> Roasted brussels sprouts: one hour at 400F
> Roasted pork loin: one hour at 350F
>
> What to do? Assume we want to eat both at the same time.

Pick the high temp and monitor the pork. It will be fine. I always
cook meat at 400°... sometimes on convect.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 2 Nov 2014 15:49:42 -0800 (PST), wrote:

>My wife wanted to roast brussels sprouts, so I thought great, let's roast
>some meat as well. Pork roast was on sale. Only one problem:
>
>Roasted brussels sprouts: one hour at 400F
>Roasted pork loin: one hour at 350F
>
>What to do? Assume we want to eat both at the same time.

Do both at 400° and when sprouts browned enough wrap them in foil and
return to oven or put them back in later? Seems a bit of high side as
far as temps go.

You could buy the new Samsung I have seen on TV...one oven, two different temps.

N.

On 11/2/2014 6:49 PM, wrote:
> My wife wanted to roast brussels sprouts, so I thought great, let's roast
> some meat as well. Pork roast was on sale. Only one problem:
>
> Roasted brussels sprouts: one hour at 400F
> Roasted pork loin: one hour at 350F
>
> What to do? Assume we want to eat both at the same time.
>

We do pork at 400 all the time. Take it out when it hits 135 to 140 and
let it rest while the sprouts finish.

In article >,
"Paul M. Cook" > wrote:

> > wrote in message
> ...
> > My wife wanted to roast brussels sprouts, so I thought great, let's roast
> > some meat as well. Pork roast was on sale. Only one problem:
> >
> > Roasted brussels sprouts: one hour at 400F
> > Roasted pork loin: one hour at 350F
> >
> > What to do? Assume we want to eat both at the same time.
>
> I roast sprouts at 350. They turn out fine. 400 seems too hot. Olive oil
> gets very smokey at that temperature. Not good for the flavor.

As it happens, I did some sprouts for dinner tonight. Coated in olive
oil with some seasoning. 425 F convection. No smoke whatsoever. But an
hour is way too long; something more like 20 minutes, depending on how
much browning you like (I like lots).

Isaac

On Sun, 2 Nov 2014 16:59:25 -0800, "Paul M. Cook" >
wrote:

>
> > wrote in message
> ...
> > My wife wanted to roast brussels sprouts, so I thought great, let's roast
> > some meat as well. Pork roast was on sale. Only one problem:
> >
> > Roasted brussels sprouts: one hour at 400F
> > Roasted pork loin: one hour at 350F
> >
> > What to do? Assume we want to eat both at the same time.
>
> I roast sprouts at 350. They turn out fine. 400 seems too hot. Olive oil
> gets very smokey at that temperature. Not good for the flavor.
>

Let me assure you that nothing goes wrong with EVOO at that temp.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, November 2, 2014 4:33:11 PM UTC-8, Janet wrote:
> In article >,
> says...
> >
> > My wife wanted to roast brussels sprouts, so I thought great, let's roast
> > some meat as well. Pork roast was on sale. Only one problem:
> >
> > Roasted brussels sprouts: one hour at 400F
> > Roasted pork loin: one hour at 350F
> >
> > What to do? Assume we want to eat both at the same time.
>
> Set the oven to 375. Put the brussels at the top and the pork at the
> bottom. When you take the pork out to rest it before carving, turn up
> the temp to 400.
>
> Next time, buy a proper stove with two ovens :-)
>

Thanks for everyone's input. We did a modification of this. Other recipes
called for less time for the sprouts. So we baked the pork for half an
hour at 350 on the bottom rack, then put the sprouts in to ride along
for half an hour at 375. We took out the roast at that point, turned
the temperature up to 400, and cooked the sprouts for another ten minutes.

My great-aunt Annie had a stove with two ovens, but she was a prolific
baker, which I am not.

"sf" > wrote in message
...
> On Sun, 2 Nov 2014 16:59:25 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> > wrote in message
>> ...
>> > My wife wanted to roast brussels sprouts, so I thought great, let's
>> > roast
>> > some meat as well. Pork roast was on sale. Only one problem:
>> >
>> > Roasted brussels sprouts: one hour at 400F
>> > Roasted pork loin: one hour at 350F
>> >
>> > What to do? Assume we want to eat both at the same time.
>>
>> I roast sprouts at 350. They turn out fine. 400 seems too hot. Olive
>> oil
>> gets very smokey at that temperature. Not good for the flavor.
>>
>
> Let me assure you that nothing goes wrong with EVOO at that temp.

Olive oil has a high smoke point. Nonetheless I have made roasted sprouts
for 30 years. One of my all time favorite ways to eat them. They come out
fine at 350. I like to add anions, carrots, a sprig of rosemary and
sometimes bacon. Sometimes I sprinkle crumbled gorgonzola on them before
serving.



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Spamtr, i do pork tenderloin, open pan on a rack, at 425... It is done after about 25 minutes, and a 10 minute rest.
I like it just barely pink. But I see you successfully did it your way, so this is just FYI.

N.