One of the things I got for Christmas was an awesome All Clad meat thermometer. It has a probe that goes in your meat and a display that you can set outside of your oven, so you always know the temperature of what you are cooking.
I was very excited as I had wanted one of these for a while.
I made a simple roasted pork loin to try it out. The recipe is from allrecipes.com and does require marinating the day before or a few hours before.
* 1 tablespoon steak seasoning rub
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 pound boneless pork loin roast
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
You don't need many ingredients for this pork loin recipe, just some balsamic vinegar, steak seasoning, olive oil and some pork.
get everything combined together.
Pour it into a bag with your pork and put it in the fridge for 2 hours or overnight.
When you are ready to cook, preheat your oven to 350 degrees. Put the pork in a baking dish with the marinade and if you've got a thermometer, insert it into the thickest part of the meat.
It lets you keep an eye on it and when it reached 145, out the pork came!
I let it rest a bit too long covered and I was able to see the temperature rise, even though it was sitting on the counter. It was very cool to really see how much the meat continues to cook when it is resting in foil. I threw a beet in the oven about 20 minutes before the pork and peeled that up and sliced it to go on the side. The pork was tasty and I will definitely do that marinade again, as I adore vinegar.