Yesterday I did a pork loin roast in my Nesco Roaster, and paid particular attention to the temperature of the meat. Usually a pork roast exudes so much of its juices that the roast itself tends to be dry. This time I baked it for about 15 minutes at about 425° to heat it through, and then turned the temperature down to 200°. I kept a close watch on the internal temperature. It was getting near to dinnertime and still at 160°, so I cranked up the Nesco’s control to 350°. That worked great; when the thermometer said 170°, out it came. Perfect-o!
The above picture is what I did tonight with a couple slices from the section that I kept out and did not put into the freezer. We are looking at a lot of good meals from this one roast.
The stir fry ingredients are bok choy, celery, carrot, red pepper, onion, Italian green beans (left over beans), and fresh tomato. At serving time I sprinkled on sliced almonds, sesame oil, and soya sauce. We both enjoyed this dish very much.