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    You are in: Home / Community Forums / Cooking Q & A / how long does stuffed pork loin roast take?
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    how long does stuffed pork loin roast take?

    Nolita_Food
    Fri Oct 22, 2010 9:27 pm
    Food.com Groupie
    Hi,
    I stuffed a small pork loin with pear and tart cherries, seared it on all sides for about 8 minutes. It's been in the oven at 450 degrees for 15 minutes, now down to 350 degrees.
    How long does it take to cook? I've looked online and most say 50-60 minutes, but I seared the roast first, so it should take less right?
    Thanks in advance.
    duonyte
    Fri Oct 22, 2010 11:09 pm
    Forum Host
    There are a lot of variables. If you have a thermometer, you want around 145-150 deg - the internal temperature will rise while it rests. I don't think searing makes a significant difference in overall time, unless the piece of meat is rather small.

    Here's a chart, http://www.askthemeatman.com/pork_cooking_chart.htm
    SarasotaCook
    Sat Oct 23, 2010 9:45 am
    Food.com Groupie
    I make stuffed tenderloin often ... size is the key and the stuffing as well. I have done one in 35 minutes and another in over a hour. What temp is the oven and all the other factors are key. A heavy stuffing type of dressing will take longer than vegetables and the size will really play a key. And if you pan seared or not and the oven temp. There is no magic time, internal temp is the magic number
    John DOH
    Sat Oct 23, 2010 9:45 pm
    Food.com Groupie
    Sort of a non-answer Nolita, as its days after your question...but hear goes anyways...

    Because you are using fruits as a stuffing, there is no issue beyond the internal temp of the meat itself.

    Because you seared the outside faces of the meat (and thus heated its intrior, and its a small piece as well) the cooking time would be quite short, given that the oven was pre-heated

    Since you had the idea of searing it, there's not a lot of juice loss, so overcooking it (say to an internal temp of 160-165) isn't going to do a lot of damage, just make it a bit tougher than it might have been back at medium rare (145-150 degrees)

    "Size matters" and I don't have a clear impression of what you were trying to cook, and if you seared it all over, this would really put a wild card in the recipe for any of us to comment on.

    John
    Zeldaz
    Sat Oct 23, 2010 9:59 pm
    Food.com Groupie
    Just cook to 150 and let it rest 10 minutes. A loin and a tendeerloin are different cuts.
    SarasotaCook
    Sat Oct 23, 2010 10:29 pm
    Food.com Groupie
    Zeldaz wrote:
    Just cook to 150 and let it rest 10 minutes. A loin and a tendeerloin are different cuts.
    Yes Z ... it is just temp. That simple
    Nolita_Food
    Tue Oct 26, 2010 11:54 pm
    Food.com Groupie
    Thank you all for your advice. For some odd reason my email put the topic reply notification in Junk, and I couldn't log on to Food.com from work. Yikes.
    I definitely liked searing the roast before oven, it gave the roast a nice crust on the outside. I had the whole thing roasting at 450 for 15 minutes, then down to 325 for another 30 minutes, rest 10 minute, and it turned out great. I'm using pork loin roast, so I'd imagine this takes a bit more than tenderloin. icon_biggrin.gif
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