Feb 21 2009
I don’t know why I listen to recipes when they talk about the time needed to roast meat. It’s never an accurate time. For instance, today I have a 1.5 lb. pork tenderloin in the oven, which my cookbook assured me should only need to roast 25 minutes at 400 degrees to reach an internal temperature of 160 degrees. When I took it out of the oven 25 minutes later, the internal temperature was 96 degrees. Awesome.
I know how long it takes to roast a pork loin. Why didn’t I just do what I always do? Because I trusted the cookbook. Stupid.