Jimmy John's Day Old Bread

knapplc said:
Tuscan Pork Roast

You need:

A Parisienne from Le Quartier. It's like five bucks, so don't skimp.

Pork tenderloin, from Fareway or Hy-Vee. About a foot long, or so.

Fresh sage, rosemary & thyme. You can get all of that from Trader Joe & Hy-Vee

Three big cloves of garlic or four medium

Pepper & salt

Olive Oil

Cooking twine

Line a baking pan with foil. Preheat your oven to 375. Pull off enough each of sage & rosemary to cover your palm. Mince that with the garlic. Once everything is chopped put it in a small bowl with about 1/2 cup olive oil & pepper to taste. Let that sit for a bit while you prep everything else.

You need a pan big enough for the tenderloin, so 12-14 inches. Searing hot. Salt & pepper your pork loin on all sides.

In your hot pan, brown your pork loin. It's round, but turn it so it has four sides. You want a good sear on all four sides, so the tenderloin is getting pretty warm. Your goal temp after everything is 165, or 155 for like ten minutes.

Put your seared loin in the oven on your lined pan for like 15-20 minutes. The recipe I have says to put it in the loaf right now, but that's a lie. It doesn't get fully cooked like this before your bread gets burnt. Bake the tenderloin first, pull it out & let it rest a bit, then do this:

With a very sharp knife, cut a rectangle from your Parisienne, top down, about the dimensions of your pork tenderloin. Go straight down with your knife, long rectangle, and pull that cut from the loaf. That's the lid for your Tuscan Pork Roast. Cut the soft innard bread from the top. Nestle the tenderloin in the loaf, pour your sage/rosemary/garlic/pepper over the tenderloin, top it with the baguette lid, then tie it all with a running hitch.

Put a tinfoil sleeve around all of this so the bread doesn't scorch. Bake until the pork tenderloin is 155-165. Remove from oven, let it rest for like ten minutes, slice, serve.
 

This really needs a sauce, but I haven't figured that out yet. Yesterday was the first time I made this in maybe five years.

This was last night's dinner.

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Do you brine the tenderloin?

I’m a little averse to dry pork so I usually brine loin, chops, pretty much all pork except ribs and butts (shoulder) for at least a couple hours before cooking. Makes a world of difference. Also I’ve been operating on the assumption that 145 degrees internal is a safe temp for pork. I haven’t got any brain worms yet  :unsure:

Seems like a good candidate for a simple pan sauce.

 
JJ Husker said:
Do you brine the tenderloin?

I’m a little averse to dry pork so I usually brine loin, chops, pretty much all pork except ribs and butts (shoulder) for at least a couple hours before cooking. Makes a world of difference. Also I’ve been operating on the assumption that 145 degrees internal is a safe temp for pork. I haven’t got any brain worms yet  :unsure:

Seems like a good candidate for a simple pan sauce.
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145???

You are on a suicide mission!  I did that about 5 years...and spent 8 hours puking and pooping!!!

Brining is the key though, a wet brine changes it all!

 
teachercd said:
145???

You are on a suicide mission!  I did that about 5 years...and spent 8 hours puking and pooping!!!

Brining is the key though, a wet brine changes it all!
Click to expand...
Well 145 is considered the safe temp for pork. I like my loin chops still juicy. Just make sure you have an accurate instant read thermometer like the Thermoworks Thermapen. I’ve seen cheap thermometers be off 25+ degrees.

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JJ Husker said:
Well 145 is considered the safe temp for pork. I like my loin chops still juicy. Just make sure you have an accurate instant read thermometer like the Thermoworks Thermapen. I’ve seen cheap thermometers be off 25+ degrees.

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So you DO have a death wish!

No...no no no.  no.

After I almost killed myself a few years ago...never again will I stop at 145.

 
teachercd said:
So you DO have a death wish!

No...no no no.  no.

After I almost killed myself a few years ago...never again will I stop at 145.
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I used to travel quite often on the Monfort (now JBS) corporate jet and there always seemed to be one or two of the food safety guys on there. I may have learned the wrong lessons. For instance, 165 is considered the safe temp for chicken, but it is all a function of time and temperature to kill the bad stuff. So, like 10 minutes at 155 does the same thing that occurs instantaneously at 165 etc. You can actually have a lower temp as long as you hit it for a long enough time. The FDA/USDA don’t want to confuse people though so they only publish the instant kill temps.

 
teachercd said:
When you do pork, what temp do you pull it off?
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Depends what I'm making. Pork is fully cooked at 145, but you have to hold it at that temp for about ten minutes.  If I'm grilling or frying a pork chop or steak, I usually pull it off at about 150, cover, and let it sit for several minutes. 

I'm not picky. I grew up eating shoe leather pork chops because back then we had to worry about trichinosis or whatever. Mostly they've bred that out of domestic pork. 

If I'm doing a pork roast I typically do it in a crock pot on low for about six hours. That can become anything from carnitas to BBQ pork sandwiches to just slabs of roast with cream of mushroom gravy.

 
JJ Husker said:
I used to travel quite often on the Monfort (now JBS) corporate jet and there always seemed to be one or two of the food safety guys on there. I may have learned the wrong lessons. For instance, 165 is considered the safe temp for chicken, but it is all a function of time and temperature to kill the bad stuff. So, like 10 minutes at 155 does the same thing that occurs instantaneously at 165 etc. You can actually have a lower temp as long as you hit it for a long enough time. The FDA/USDA don’t want to confuse people though so they only publish the instant kill temps.
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You were the pledge they made eat a raw drumstick!  Ha!

 
knapplc said:
Depends what I'm making. Pork is fully cooked at 145, but you have to hold it at that temp for about ten minutes.  If I'm grilling or frying a pork chop or steak, I usually pull it off at about 150, cover, and let it sit for several minutes. 

I'm not picky. I grew up eating shoe leather pork chops because back then we had to worry about trichinosis or whatever. Mostly they've bred that out of domestic pork. 

If I'm doing a pork roast I typically do it in a crock pot on low for about six hours. That can become anything from carnitas to BBQ pork sandwiches to just slabs of roast with cream of mushroom gravy.
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You pretty much do everything I do.

Now, my mom pan fried and breaded her pork chops so, that with gravy I never really noticed.  

But I suck at cooking pork.

 
JJ Husker said:
Do you brine the tenderloin?

I’m a little averse to dry pork so I usually brine loin, chops, pretty much all pork except ribs and butts (shoulder) for at least a couple hours before cooking. Makes a world of difference. Also I’ve been operating on the assumption that 145 degrees internal is a safe temp for pork. I haven’t got any brain worms yet  :unsure:

Seems like a good candidate for a simple pan sauce.
Click to expand...


I haven't brined it in the five or six times I've made this. I don't honestly know much about dry brines. 

You're right, this really needs a pan sauce. This was really good as is, but it was a bit dry.

 
JJ Husker said:
No way. All chicken/poultry has salmonella (best case, maybe something worse) Yes I said all. I won’t tempt fate with poultry. But I may have the occasional pork loin chop that isn’t quite 145.
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Dude, I only do thighs and I get those dogs up to 180+

 
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