You should invest in a nice probe thermometer. Time is a worthless measure compared to internal temperature.
For lean cuts like pork loin, you're best off cooking hot and fast. Toughness is caused by the amount of time the proteins are exposed to heat above a certain temperature.
For cuts with a lot of connective tissue, such as a pork butt or shoulder, tenderness is going to be caused by a breakdown of the connective tissue. So low and slow is the best way to cook something like that.
To: Question Liberal Authority
thank you for your insights. I just now found the meat thermometer in the drawer :-)
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