Okay, so I decided to try out a Hatfield pork loin. I’ve seen them at the store, pre-marinated and all, and figured it’d be an easy weeknight dinner. I grabbed the “Tuscan Herb” flavor, because, why not?
First thing I did was preheat my oven. I set it to 400 degrees Fahrenheit. Gotta have it nice and hot, you know?
While the oven was heating up, I took the pork loin out of the package. It was pretty hefty, I guess around 2 pounds? I placed it in a baking dish – nothing fancy, just a regular glass one.
Now, some people might sear it first, but honestly, I was going for simple. I just popped the whole thing in the oven, uncovered. I didn’t add any extra oil or anything, since it seemed pretty moist already from the marinade.
My Cook Time Experiment:
- I checked on it after about 30 minutes, used a meat thermometer, stuck it in the thickest part. It wasn’t even close to being done.
- I let it cook for another 20,25 minutes. And check it again.
I wanted to make sure it reached that safe internal temperature,I think maybe 145 degrees Fahrenheit? When the thermometer finally hit the right number,I took out it.
Rest and Serve:
I let it rest for about 10 minutes before slicing it. They always say to do that, something about the juices, I always did. Then, I just sliced it up and served it with some roasted potatoes and a salad. Super easy!
It turned out pretty good! The flavor was nice, not too overpowering. And it was definitely juicy, not dry at all. I’d probably make it again. Maybe I’ll try a different flavor next time, or even try searing it first. We’ll see!
