Question: need help cooking a crown roast that has been prepared differently by the butcher than what i am used to?


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Answer #1:

Hi Lucy,Work on 25 minutes per pound plus 25 minutes for the oven. Brown the meat all over on top of the stove to seal in the juices and add flavour. Let it rest for about half an hour when done,this will help the juices redistribute throughout the meat. You might be able to pack the stuffing on the outside of the meat,if it is moist enough. I hope this helps,All the best Rab

Answer #2:

Hi, Lucy. I have never heard of this before, but I would use an instant-read thermometer, and check the internal temperature. Most sources say 160 deg F, but I would consider this rather overcooked. If it were me, I would shoot for an internal temperature of 150 or so, remembering that a roast needs to stand for 15 - 20 minutes after removing from the oven, during which time the internal temperature will continue to rise. It will rise by about 5 deg F while standing.

This would be the temp for the center pork loin stuffing. After all, it is part of the roast, too.

As to food safety, remember that pork is quite safe when cooked to 145 deg F. Also remember that pork can become quite dry when overcooked.

I'd use an oven temperature of 300 deg F.

And best of luck!





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