[Sca-cooks] Larding Pork Loin???

Diane & Micheal Reid dmreid at hfx.eastlink.ca
Tue Nov 21 18:30:47 PST 2006

 Never had the problem of a dry pork loin, so I kind of confused never had 
to lard it, never had to do anything to it. Always been moist and juicy, I 
must be doing something wrong.
----- Original Message ----- 
From: "Michael Gunter" <countgunthar at hotmail.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, November 21, 2006 9:00 PM
Subject: Re: [Sca-cooks] Larding Pork Loin???

> >Gunthar, I can understand larding of venison, but pork loin?  Is your
>>source of pork that much drier / extremely trimmed than what I've been
>>dealing with?
> It must be extremely trimmed. I've rarely seen pork loin served
> that wasn't dry. The lean center meat combined with the fear
> of any pork that isn't bone dry combined with reheating makes
> for awful eating. Pork isn't particularly marbled like beef and so
> easily dries out from poor cooking. About the only time I serve
> pork at a feast is in dishes with braising or steaming. Such as
> cormarye.
> Items like pork shoulder, butt or the fatty parts aren't nearly
> as bad. But I've rarely had a pork loin that wasn't dry by the
> time it got to the table. Larding it with a smoky bacon sounds
> like it would rock.
>>Now, if I were working without a covered pan or the bag, then I could
>>see some over-trimmed pork roasts being "difficult".
> Think about any time you have had pork offered at feasts.
> All but a handful of times, it has been dry and chewy.
>>Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
> Gunthar
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