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This part isn’t exactly a recipe, but I roasted some pork tenderloins, and YOU GUYS!!! I discovered that I’ve been unnecessarily overcooking my pork tenderloins.
According to the USDA (and Cook’s Illustrated), it is considered safe to cook pork to only 145 ° F, rather than 160 °F.
Anyway. I’d always wondered why my pork tenderloins were decidedly un-tender, even though I was following the package directions to cook to 160 °F.
And now I know why. This week I browned mine in a cast iron pan and then roasted them at 400 °F until they reached 145 and oh my goodness, they were so much better than before.
So juicy. And so tender.
If you’ve been cooking your pork to 160, do it no more! Try it this way and you will never go back.
On the night I roasted the pork, I also tried a new-to-me Cook’s Illustrated recipe for crispy roasted potatoes.
I had the bag of mixed potatoes from my Hungry Harvest box, so I thumbed through my big Cook’s Illustrated cookbook and came across this roasted potato recipe.
It called for Yukon Golds, but I figured it would be fine to use the combo I had, since red potatoes are often roasted.
To make these, you slice up the potatoes, par-cook them on the stove, then toss them with salt and oil (I used bacon grease because, hello, delicious) to rough up the outsides and get them coated with the starchy bits from the now-softened potatoes.
And then you roast ’em in a hot oven, flipping them once.
This made super tasty roasted potatoes, and I will most definitely do this again when I have potatoes to use.
Par-cooking potatoes is a really awesome way to avoid burnt outsides and undercooked insides. I do this when I make potato cubes or wedges, and I will now do this with roasted potatoes as well.
Cook’s Illustrated rocks my socks off.