Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

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7.45pm · Check the pork, finish the roast – Main Course

At 7.45pm, check the internal temperature of the pork.  Insert a meat thermometer into the thickest part of the pork loin, making sure the tip hits the meaty part and not the stuffing.  It should read 140F.  If it’s not quite there yet, place the roast back in the oven and continue to cook.  Check the temperature again in 10 minutes.  The roast should be done no later than 8pm.

If the roast hits the correct temperature, but it’s still pale and not beautiful golden brown on the outside, turn the oven to Broil.  Move the rack up closer to the top of the oven, and let it broil for a few minutes to brown.

When the roast is ready, remove the pan from the oven.  Cover it loosely with a piece of aluminum foil.  Let rest for at least fifteen minutes, or until after the first course, before you slice and serve.

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  • http://www.mothertucka.com Milagritos

    Hi Pim, I’ve been checking your blog for years and for years I’ve been meaning to comment…this dinner@8 idea is ridiculously excellent! One of the struggles for most cooks (even experienced cooks) is timing. There are people out there who can cook but can’t organise themselves in a way that makes sense to their brains. Thanks for coming to our rescue, love your work!

  • Guest

    Pim,  I think you have a cookbook idea here.  Unlike any other cookbook I’ve seen, Dinner@8 would be a very useful format.