tag:blogger.com,1999:blog-2205639805681286189.post6189155240563465593..comments2024-03-29T00:40:36.174-07:00Comments on Yummy Supper : Roasted Pork Loin with Rosemary, Garlic and Fennelerin scotthttp://www.blogger.com/profile/10504510097858204407noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2205639805681286189.post-25974452565556200952017-11-30T12:37:34.278-08:002017-11-30T12:37:34.278-08:00So glad you liked it!So glad you liked it!erin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-61547209955204603492017-11-28T08:50:26.802-08:002017-11-28T08:50:26.802-08:00Made this last night and it was unbelievable delic...Made this last night and it was unbelievable delicious! We didn't have fennel seeds so substituted for thyme and it turned out great. Thanks for the great recipe!Unknownhttps://www.blogger.com/profile/16407636165281622160noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-22149159348333140742012-04-11T08:11:53.341-07:002012-04-11T08:11:53.341-07:00Was served this at a friend's house for Easter...Was served this at a friend's house for Easter. Yum!George Turinnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-39981855326498741582011-06-03T11:42:20.580-07:002011-06-03T11:42:20.580-07:00This looks delish. I live on the far northern plai...This looks delish. I live on the far northern plains and my herbs are just now starting to get going... this recipe looks like a divine way to use them! Thanks for the inspiration!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-78480105281284776152011-02-01T17:50:53.356-08:002011-02-01T17:50:53.356-08:00Anonymous,
From what I understand, the idea of coo...Anonymous,<br />From what I understand, the idea of cooking a pork roast until 160 degrees has been debunked by most chefs. I know that Thomas Keller in Ad Hoc At Home suggests an internal temp of 135 to 140. My local butchers who are also connected with a highly respected restaurant suggest an internal temp of 130. After removing the pork from the oven, it does continue to cook if you let it rest for 10-20 minutes. The inside should be lightly pink and moist, but not rare.<br />I am by no means an expert on this issue, but this is my understanding.<br />-Eerin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-69635900617919151172011-02-01T10:52:04.609-08:002011-02-01T10:52:04.609-08:00You are aware that pork isn't considered safe ...You are aware that pork isn't considered safe to eat until it reaches an internal temperature of 160 degrees?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-85382225871739332392010-04-06T20:22:49.234-07:002010-04-06T20:22:49.234-07:00Thanks all for the kind comments. Wish I could sha...Thanks all for the kind comments. Wish I could share a slice of the pork with each one of you:)!erin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-460904452488832142010-04-06T15:10:22.907-07:002010-04-06T15:10:22.907-07:00This looks so good, and with rosemary and fennel i...This looks so good, and with rosemary and fennel it has to be.argashttps://www.blogger.com/profile/03954455577183956748noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-10663543103501579042010-04-06T11:37:49.647-07:002010-04-06T11:37:49.647-07:00you have gorgeous photos throughout the blog. real...you have gorgeous photos throughout the blog. really lovely pork recipe, too. can't wait to try.<br /><br />cheers,<br /><br />*heather*Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-35682371091895429412010-04-06T09:00:16.247-07:002010-04-06T09:00:16.247-07:00I can practically smell that lovely pine-y forest ...I can practically smell that lovely pine-y forest scent from all the rosemary. That's one fabulous pork roast.Carolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-61794001363769303732010-04-05T21:39:12.822-07:002010-04-05T21:39:12.822-07:00I have the same problem often....I cook something ...I have the same problem often....I cook something and it is gone before I have a chance to photograph it....but it's ok....it just means it is delicious... :)<br />I am a pork lover myself and this one looks just mouthwatering....<br />great photos.M.https://www.blogger.com/profile/04943454949713325564noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-90843094854101200652010-04-04T18:27:09.358-07:002010-04-04T18:27:09.358-07:00Thanks Phyllis. I really swear by that 130 degrees...Thanks Phyllis. I really swear by that 130 degrees. An overcooked loin is so disappointing.<br />Happy Easter!erin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-89206496671324527882010-04-04T16:18:17.189-07:002010-04-04T16:18:17.189-07:00i've never cooked a good pork loin. i always o...i've never cooked a good pork loin. i always overcook them. this looks fabulous. nice to see otis (or at least his hands!) cooking away. bella just peeked at the photo up above and agreed that it looks yummy. happy easter, passover, spring, etc...phyllis granthttps://www.blogger.com/profile/18354920459998410959noreply@blogger.com