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Old 11-13-2019, 03:40 PM   #21
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Glenn Baglo: I, too, find a pencil holds up well to RV activity.

When I used to work and needed to write down names, etc. while standing in the pouring rain, I found a pencil worked, even on wet paper, whereas a pen did not.
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Old 11-13-2019, 03:44 PM   #22
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Originally Posted by Glenn Baglo View Post
When I used to work and needed to write down names, etc. while standing in the pouring rain, I found a pencil worked, even on wet paper, whereas a pen did not.


Yes. Sometimes the old things do pretty well. Not always, of course, but sometimes. Pencil doesn't smear when the paper it's on gets wet like some inks will. In case that wasn't part of what you meant.

You really want to see a mess, use a water-base Flair pen on paper, and dip the paper in water as if you dropped it in the ocean. (Accidentally, of course!)

Salt water is optional.

"K"
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Old 11-13-2019, 03:48 PM   #23
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Pencil doesn't smear when the paper it's on gets wet like some inks will.

"K"

That's it.

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Old 11-13-2019, 04:54 PM   #24
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Originally Posted by Glenn Baglo View Post
You've got some cooking terms mixed up.
(sautés, sautéing, sautéed or sautéd) fry quickly in a little hot fat: sauté the onions in the olive oil.
I suggest you Google "Pork Loin Recipes" and then follow the instructions. Don't know why you want to use IP to cook this loin.
With the IP you sauté, or fry, on both sides, then pressure cook many things. For instance, I have done the same with beef and chicken. By sautéing you add quite a bit of flavor.
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Old 11-13-2019, 04:58 PM   #25
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Originally Posted by Kai in Seattle View Post
The recipe you used sounded a lot like a "crock pot" recipe, adding liquid and salt and pepper...but it would've taken hours to get done. We really like some recipes in a slow cooker, but we've never used an instant pot.

And if you cook enough in a slow cooker, sooner or later all the recipes start to seem too much the same. Might as well buy a big bag of people chow.

Though I'd probably like people chow.

Good luck with your cooking!

"K"
The IP is a pressure cooker, but it can also be used as a slow cooker, and it will sauté. The difference is that it has a built in timer and a few preset buttons.
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Old 11-13-2019, 05:00 PM   #26
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Just an fyi, there is a facebook group for instant pot users and another for instant pot recipes. Both are very helpful.
Thanks Kevin, however, I am not on Facebook.
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Old 11-13-2019, 05:03 PM   #27
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With the IP you sauté, or fry, on both sides, then pressure cook many things. For instance, I have done the same with beef and chicken. By sautéing you add quite a bit of flavor.

I think you mean sear.
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Old 11-13-2019, 05:44 PM   #28
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Searing it on high heat on all sides seals in the juices. You should be elevating it on a rack with some liquid in the bottom. No doubt you can find a video for making pork loin in an Instapot on youtube. There are a great many instapot cooking videos on youtube.


The way to tell if it is cooked enough is to use a meat thermometer. Sometimes pork and chicken can still have a pink color inside even after reaching the correct temperature. So don't guess...test with a thermometer.
Thanks but using a thermometer when pressure cooking is not possible.
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Old 11-13-2019, 05:53 PM   #29
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I decided to do some research for you. You want to purchase a vacuum wrapped package of pork tenderloin that has already been infused with brine, meaning water and salt. That will make it stay moist and have more flavor.

Here is the recipe website that describes how to cook an infused pork tenderloin in an Instapot that has a ton of flavor and is tender and juicy. Pay attention to the techniques so that you can use them when cooking other meats. Remember you can purchase brine infused Turkey breast on sale this month, that might be something you would also like to try. Look very closely at the photo and note that indeed the pork meat is a little bit pink when it is done cooking.

https://recipeteacher.com/best-damn-...rk-tenderloin/
Thanks again but the website is for pork tenderloin. I was cooking a pork roast, which has a bit less fat and so needs to be cooked differently. I have not problem with a pork roast in the oven, it is only a problem when using the IP.
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Old 11-13-2019, 06:10 PM   #30
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Thanks again but the website is for pork tenderloin. I was cooking a pork roast, which has a bit less fat and so needs to be cooked differently. I have not problem with a pork roast in the oven, it is only a problem when using the IP.

I think we need to narrow down just what cut we're talking about. Pork loin is tenderloin from all I can find on the web. A pork roast could be anything. I don't know of any cut that has less fat than loin ( tenderloin ).
Terms used for cuts varies throughout North America and the world.
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Pork shoulder.jpg  
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Old 11-13-2019, 06:19 PM   #31
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Smile Pork Loin Roast

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Originally Posted by Rzrbrn View Post
I have a 3 quart IP. I just ruined a pork loin roast. I followed directions found on the web, with these modifications: Salt and peppered both sides, then added can of chicken broth, Saute 3 to 4 minutes on both sides, pressure cook to 16 minutes, natural cool 15 minutes. It came out with slightly pink meat and juices (undercooked maybe?), it was tough, and had almost no taste.

What did I do wrong, or does anyone have a better recipe for Pork Loin Roast?

Keep in mind this is a 3 qt IP.

It appears just cutting ingredients in half and keep the same cooking times as a 6 quart may not always be correct.
Pour 1 1/2 cups of chicken broth in the pot. Insert the rack in pot. Season with Dash and pepper. Set to the suggested time on High Pressure for the weight of your pork loin roast. After the cooking time is done—IMPORTANT!—use natural release and let it count up for 12 to 15 minutes, then do a release. Serve.
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Old 11-13-2019, 06:25 PM   #32
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I love a good pot roast either. Chuck or Pork roast ( with fat on it ) . I have always used a cast iron Dutch oven have 8 quart and a 3 quart and sear it well and then low and slow.
Adding the veggies for last 45 min ( all cut the same size. ) We went and got a insta-pot and
Tried a pot roast and seared it well ( in cast iron skillet) I cut veggies bigger ) put it on for the amount of time on the chart and came our great. I’ve ruined a lot of dinners over my 65 years but that only made me a better cook and do all our big family holiday dinners since MoM passed away 25 yrs ago but she taught me well.
I cook ITALIAN in a CAST IRON skillet
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Old 11-13-2019, 06:46 PM   #33
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OK, Glenn Baglo and recipe folks,

You got me drooling now. Thanks a lot.

"K"
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Old 11-13-2019, 08:59 PM   #34
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My 2c worth. Next time buy a Ninja 4qt Foodi and use Thomcat316 method.
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Old 11-15-2019, 04:43 PM   #35
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I think you mean sear.
Yes it is sear. However the IP button says sauté, so people using a IP just say sauté so everyone knows what button to press.

I can only say that at the grocery stores where I buy most of my meats at they sell pork tenderloin and pork loin roast, and they look different and are priced differently. I normally roast in a glass or cast iron skillet and it turns out ok. Wife likes pork loin, but I don't much, so I thought I would try cooking in the IP.

Because the IP uses a smart timer, you can set it in the morning and it will start cooking later in the day and after it pressure cooks it will cool itself down and then turn off, or keep warm until you open it up. It will also slow cook, and sear or fry. I think there is also an attachment that will air fry, at least that is why I think it is called.
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Old 11-15-2019, 05:21 PM   #36
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Found this: https://www.thekitchn.com/whats-the-...-basics-213408
Explains the difference between pork loin and pork tenderloin and has recipe and cooking instructions. Says don't substitute one for the other. I've never bought pork loin. I buy pork shoulder and smoke for six hours in the BBQ and then finish with another six hours, sealed in a pot, in the oven ( for pulled pork ).
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Old 11-15-2019, 09:51 PM   #37
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Wife bought a 'family pack' of chops today. I read the label, and it turns out they are 'Pork Loin' chops, so I must have had them before. She chose the package that had the most marbled fat.
Anyway, I seasoned with coarse salt and pepper an hour or so before cooking. Six minutes a side on grill at medium high.

They were tender and flavourful.

Cleanup was easy ( rinsed the cutting board and washed the tongs ).
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Pork Chop loin season.jpg   Pork Loin chop.jpg  

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Old 11-16-2019, 09:09 AM   #38
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RZRBRN, we've had both a 6 qt. and an 8 qt. IP for about 2 years. We have loved cooking with them both, making numerous main dishes, yogurt, and even wine. We take the smaller one with us in our Silver Cloud for cooking while camping. Regarding cooking a pork loin roast, we use the pork loin roast recipe but for a pork tenderloin. It has always turned out juicy and flavorful. The meat is pre-seasoned, so we only need the meat, salt, black pepper, olive oil, and chicken broth. On the sauté setting, we season to taste, brown the meat then turn off sauté. We add the broth and seal the IP. Set to meat/stew, we cook it for 20 minutes. When finished, we quick release and check that the internal temp of the meat is at least 145 degrees. It then sits for 3 minutes and slice to serve. Never failed so far!
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Old 11-16-2019, 03:17 PM   #39
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Thanks Kevin, I will give tenderloin a try following your suggestions. Not sure when, wife has lost faith in my ability to cook pork loin in the IP.
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Old 11-07-2020, 11:46 PM   #40
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Thanks Kevin, I will give tenderloin a try following your suggestions. Not sure when, wife has lost faith in my ability to cook pork loin in the IP.
Don’t feel bad! Mine has, too! I’ve cooked pork loins on the smoker, IP, oven roasted covered and uncovered, and they are invariably dry, even after adjusting to the new standard of 145 degrees. It’s just too lean to work well for me. Too bad because it’s relatively inexpensive. Tenderloins are a different story. Butts are best.
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