Pork Loin Roast in a Le Creuset

oHUTCHYo

oHUTCHYo

oHUTCHYo

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I've just bought a large Le Creuset cast iron cooking pot, I've never cooked with anything like this before but understand they hold their heat very well, so only a low oven temp is required.

I have a nice piece of pork loin I'd like to roast all day long and pull apart.

What temperature do I leave it on all day on?
Do I leave the lid on?
Do I throw anything else in to the pot, do I add some cheap root veg for the joint to sit on?
 
I would imagine you should add a fair bit of water or stock - you need to keep it moist if you want to tear it. Some good flavourings to get that working into the meat.

Ok maybe not. Having looked at some recipes seems a good rub and then cooked slow should be good. All the fat is on the outside though where as other joints it has the benefit of being marbled.
 
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I've just put it in. 100 deg c. Sat on a bed of chopped root with leaks. No water. Interested to see how this turns out, chance of ruining my new pot perhaps?

With the lid on, I guess it steams itself?
 
G4ORCE said:
they hold their heat very well, so only a low oven temp is required.

?
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that's not how it works.
A pot won't get hotter than the oven temperature.

They do hold there heat well. As in you can. Stick it on the stove and heat it up. Then when you brown meat of it is less likely to drop the temperature of the pan to a point that the meat stews rather than frys. It also helps to keep a nice even heat over the pan when on the stove.
For oven cooking it makes little if any difference.

Other than that as long as the lid is on it should work fine.
 
Looking nice so far chaps, some nice stock coming from it along with the root veg. Looking forward to tearing this apart :cool:
 
Scottland said:
Would a loin get that tender though? I would have thought a shoulder would have been better (and cheaper) for that.
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Same here, I wouldn't have thought the eye in a loin would get to the stage where it can be pulled apart.
Interested to hear how it turned out in the end though.
 
This goes against the vast majority of my cooking ethos, but I actually prefer pork loin overcooked (not so with other pork cuts tho). I find loin can be a little lacking in taste when compared to shoulder, leg or especially belly.

I cook mine for 30 mins @ 220, cover with foil and cook for anywhere around 3 - 4 hours @ 140. Uncover and cook for an hour @ 160ish. (this is for ~1kg).

What you are left with is slightly caramelised, dry & stringy pork (and wicked crackling). Sounds odd but the flavour is something I dare anyone else get out of loin. Serve with apple sauce & gravy (to moisten it up) and it's utterly immense. So good in fact I have some in my fridge right now salting for Sunday :D
 
HeadlessChicken said:
This goes against the vast majority of my cooking ethos, but I actually prefer pork loin overcooked (not so with other pork cuts tho). I find loin can be a little lacking in taste when compared to shoulder, leg or especially belly.

I cook mine for 30 mins @ 220, cover with foil and cook for anywhere around 3 - 4 hours @ 140. Uncover and cook for an hour @ 160ish. (this is for ~1kg).

What you are left with is slightly caramelised, dry & stringy pork (and wicked crackling). Sounds odd but the flavour is something I dare anyone else get out of loin. Serve with apple sauce & gravy (to moisten it up) and it's utterly immense. So good in fact I have some in my fridge right now salting for Sunday :D
Click to expand...

I'll be honest, I'm not a huge fan of loin. It works best when served with another cut such as a slow roasted piece of belly for my money.

I'm interested to see/read what it comes out like though.
 
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