Pork loin is such a value but when I cook it in my convection oven it always comes out dry. Can YieldKing give me better results?
A- This is a question we get quite frequently and one of the reasons so much time and development went into the YieldKing. Most ovens dry out product. The YieldKing’s steamer feature creates a humidity rich environment that keeps moisture in the product during cooking. Additionally, with our internal probe feature, we can deliver a moist and flavorful product because we can cook pork to the perfect internal temperature. Use our YieldKing Basic 40 Recipe Book’s Pork Loin Menu #15. We suggest that you cook the product to an internal temperature of 140 degrees F. Meats will generally gain an additional 5-10 degrees during carryover cooking after the 140˚F mark is reached. Always remember to let the meat rest 10-20 minutes before cutting to help retain the most moisture. We suggest rubbing the meat with salt, pepper, and brown sugar, and smoke with maple, then slice thin and serve with baked apples.
