[Sca-cooks] OOP

[Daniel Myers]

On Tuesday, January 14, 2003, at 04:16 PM, Pixel, Goddess and Queen
wrote:

>
>> I must be brain-dead......or feeling autocrat nervosa.
>> I'm roasting boneless pork tenderloin tonight.....what's the proper
>> temperature, and approximate amount of time per pound? It weighs 5.77
>> pounds. My man is gonna be happy tonight!
>>
>> Amanda
>> the brainless
>>
>
> I cooked mine to 160F internal, according to the Manitoba Pork
> Council's
> web site: http://www.manitobapork.com/index.cfm?pageID=1
>
> I think I'd set the oven at 300. It took a couple of hours, but then
> again
> I had something like 12 lbs in there at a time.

I was going to suggest 350 degrees F to an internal temperature 165 -
with a guess at an hour and a half.

Then again, I seem to cook just about everything at 350 degrees F.  I'm
beginning to wonder if I'm physically capable of setting the oven to
anything else.

- Doc


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  Edouard Who Is Not Lainie's Edouard (Daniel Myers)
  http://www.medievalcookery.com/
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