Slow toasted pork tenderloin, instant potatoes, corn and pepper sauce. All store bought, cook and serve. The pork was roasted in foil for 90 minutes at 275f and then opened up and broiled until crispy.
It’s expensive but it’s also bland, minimal dishes, minimal thought.
But two good things came out of it.
- first time I have had whole tissue meat in a bit. Much needed after weeks of cheap.
- my wife has said that she is all in favor slow roasted pork thinly sliced on sandwichs. Which is awesome because pork tenderloin is about 30% the cost of decent lunch meat but without the Boarshead listeria risk.
Cost per person $4.15
Might I make a suggestion?
Pork tenderloin is very lean and doesn’t generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.
In theory it should be safe to cook to medium (145°f) but I don’t know that I trust food inspection under this regime enough to do that.
That’s why I wrapped it in foil and finished it under the boiler. And I made sure to let it rest before cutting.
I’m fine with 145 for pork. But I am always updating my priors and I completely understand your concerns and am keeping an eye out.
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At 145 you need to hold the temperature for about three minutes for the same instant pasteurization at 165.
Ground at 145 is fine if you don’t have a compromised immune system.
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Yes, most people think pork needs to be well done, but a pork loin cooked medium is fab. Of course an Italian or Japanese roast pork cut is amazing.