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Cook time for pork loin

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Vogs
Vogs Posts: 41
edited November -1 in EggHead Forum
I am cooking a pork loin tonight. My wife would like me to cook some sweet potatoes at the same time. The sweet potatoe recipe calls for a 2 hour cook at 220 degrees. I would normally cook my loin at a higher temperature. My loin is about 2.5 to 3 pounds. If I cook it at 220 degrees, any idea how long it will take? Will the pork loin turn out OK at a longer cook and lower temp.? Or am I better off cooking the sweet potatoes at a higher teperature for a shorter time. Any suggestions would be appreciated.[p]Thanks,
Karl
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  • Spin
    Spin Posts: 1,375
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    Vogs,[p]I would cook the loin as you are comfortable with to produce a great loin. You can start either the pork or the potatoes first. Potatoes can withstand much more than the meat and still be great. They also stay hot much longer.[p]How are you going to cook the loin? What does the potatoe recipe call for?[p]Spin
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  • Vogs
    Vogs Posts: 41
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    Spin,[p]After further review with the wife it turns out the sweet potatoe recipe is only baked sweet potatoes!! Therefore, I plan to cook the pork loin at around 350 degrees for about 1.5 to 2 hours. I plan to take it off the egg when it reached 145 - 150 degrees.
    The recipe I am using is new for me. It is a herb crusted Pork loin served over Polenta (a mexican dish consisting of water and corn meal) and cover with a roasted tomatoe-Garlic sauce. It sounds pretty good. We will see how it turns out.[p]Karl

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  • Spin
    Spin Posts: 1,375
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    Vogs,[p]Sounds very interesting and I'd appreciate hearing your thoughts on the cook.[p]Spin
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  • Stogie
    Stogie Posts: 279
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    Vogs,[p]Polenta a Mexican dish??? [p]Growing up in our large Italian family, we ate polenta twice a week for my entire childhood. Served with a nice red sauce. Great stuff![p]It's just I have never heard polenta to be a Mexican dish. mis-type perhaps?[p]Try that pork loin at 450º and sear each side for 5 minutes. Then turn down heat to 400º and cook for another 40-50 minutes, basting and turning every 10 minutes. Watch for 145º on the meat. Be sure to rest for 10 minutes...wrap in foil if you want to stay piping hot.[p]Stogie
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  • Vogs
    Vogs Posts: 41
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    Stogie,[p]I stand corrected. Polenta is not Mexican, but Italian. Pretty tasty either way.[p]Vogs

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