Expert: Teri Davis Newman - 7/21/2008

Question
QUESTION: I want to make pork loin for my son's wedding reception that I am hosting in my yard..not sure how to cook it to keep it moist, how long it will take..and if I can cook it early..please help ...any suggestions and advice is greatly appreciated

ANSWER: You can't cook and reheat this because it will be very dry.  Prep it to the point of popping it in the oven--they only take an hour or so to cook--and go to the wedding.  When you get back, pop it in the oven while you are having drinks and taking pictures and serve it right from the oven. It will be juicier if you brine it first.

---------- FOLLOW-UP ----------

QUESTION: thanks...I have four large pork loins...can I cook them together in an electric roaster....when using an electric roadster [to cook my 15# of red skin potatoes do I plan on the same amount of time that it would take to bake in an oven..how do you gauge the time for them...this isn't the first large party I have cooked for so not sure why this makes me so nervous..wanting it to be perfect for the bride and groom I guess

ANSWER: I would roast them in the oven.  Get a large rimmed baking sheet and spray it with Pam, and place each pork loin on it, leaving some distance between them so the air can circulate around them. Roast them at 350 for about an hour to an hour and 20 minutes depending on their size--and you can cut them in half to make them cook faster if you need to--and then make gravy from the pan drippings if desired.
I would definitely brine them first because that will make them extra flavorful and juicy, I always brine my pork loins as it adds so much in flavor and tenderness that it is well worth the effort.  Relax and cook Jacci, I do a lot of wedding planning and food is my life, but to be honest food is secondary to the party.  How many weddings have you been to where you even remember what you ate?  Not many I'd guess, but EVERYONE remembers the dancing and celebration at the weddings they've been to!
I did a wedding for 200 that was a cocktail buffet and the food was delicious and people told me for weeks what a great time they had, but the best compliment was a lady who asked me for a recipe for something I had served.  When I gave it to her she thanked me and said she wanted it, because it was the only time at any wedding she'd ever been to that she liked something enough to even remember what she ate, so relax.  Celebrate the love and don't worry about the food so much, it will be fine.
Blessings,
Teri Davis Newman

---------- FOLLOW-UP ----------

QUESTION: I have never heard of "brine them"...what does that mean and how do I do it?

Answer
OMG if you brine them they will be fabulous. Brining is a technique used by BBQ-ers who slowly smoke meat over low heat for many hours and it keeps the meat from drying out during the 12+ hours of cooking time. Here's how you do it:
2 gallons of water
2 cups of salt
2 TBS Accent
10 smashed garlic cloves
4 TBS thyme
5 bay leaves
Dissolve salt into the water, set aside.  In a saucepan put the other spices/herbs in 1 cup of boiling water and boil for 3 mins.  Add to salt water.  Put the pork loins in the water and make sure they are covered and put them in the fridge overnight the night before the wedding--at least 16 hours, 24 is better.  Cook as usual and be prepared for wonderful juicy tasty meat!