This was dinner last night,
starting to get the hang of these heat beads, the genuine "heat beads" are definately better than some of the others.

The loin is first trimmed of all fat,
Then marinated in Xtra virgin olive oil with worstershire, mixed herbs & heaps of fresh sage from the garden,
seared on all sides in a hot CO or pan & then into a hot CO on a trivet with a little peanut oil in the bottom, another handfull of uncut sage leaves thrown on top.
cook flat out for about 30 Mins or untill core temp comes up to 60 degrees C.

never been real keen on pork but this was spot on, I ussually over cook pork & dry it out, (knowing that you should never under cook pork). So lately I've been using a meat thermometer to check core temp on a few things to get them, rare (50C) med (60C) or well done (70C)



plated up



Mick.

Mackerel Whisperer wrote on Feb 28^th, 2008 at 8:56am:


MW,
I use the sizzle to judge oven temp too, thats where the peanut oil comes in handy,
but the meat thermometer is not used whilst cooking so much as I use it to check when I think i'm done,
mine is a digital simmillar the one in the photo I pulled off the net below but I think the other metal types can be left in, although the oven temp might affect the reading, I take the meat out of the CO to get a reading.

Mick.

I have been using a meat thermometer for a few years now as I always used to overcook roasts in the webber, I would be lost without it. I just have a cheapo metal one with the meat types and temps on it from bbq's galore I think they are only around ten dollars. they will turn a basic cook into a good cook, with a bit of practice you will get to know within the minute of how much longer you have to leave your roast in for it to come out perfect.

shane