One of my biggest cooking challenges is cooking large pieces of meat on the grill or roasting them in the oven. It is not something I do all that often, but when I do I'm pretty bad at it. This week was no exception. The recipe I attempted used a nice little pork loin rubbed in brown sugar, garlic, and olive oil and cooked on a roasting pan with carrots and potatoes. Once the prep is finished (about 10 minutes cutting and rubbing), the beauty of this dish is that it goes in the oven and you don't do anything for about 45 minutes, so it basically is supposed to cook itself without any help from the outside.
Just like every other time I have tried to cook big meat (for lack of better description), it didn't go as planned.
After 45-50 minutes, the pork loin was supposed to be at 150. At that time, it was to be removed in order to rest for about 15 minutes while the veggies finished cooking. However, after about 50 minutes, my meat thermometer showed it hadn't made much progress.
I'm not entirely confident that my trusty OLD meat thermometer is all that accurate and after all these years of owning it (after inheriting it), so I finally broke down and bought a new instant read one. I'm not entirely convinced it'll work either. What if I'm the problem!?!?