Posted 4/10/2014 22:39 (#3808924 - in reply to #3808196) Subject: RE: Tenderizing leftover meats like pork loin ?
Overcooked. 135 is now considered done for pork though we prefer to cook to 145. When cooking in an oven we rub Laweeys Season Salt on top, put in a deep pan, add water till the loin is almost covered. Then cover the pan with film & foil. On the gfill we use a rub then wrap in foil & cook till done. They always come out nice & juicy. Hard to reheat pork & keep it moist.
Tenderizing leftover meats like pork loin ?
