Comments on: Rolled porkloin with bacon, basil and rosemary

By: Connie

Connie — Mon, 09 Nov 2009 05:53:17 +0000

No. Cook longer if the meat is cut thicker. Otherwise, no need.

By: Jo

Jo — Mon, 09 Nov 2009 04:24:30 +0000

Hi Connie,

Do I need to double the cooking time if i’m planning to double the size of the meat?

Thanks so much and keep on cooking and sharing…

By: Connie

Connie — Thu, 01 Jan 2009 02:00:53 +0000

Nerissa, I haven’t tried this recipe with beef so I don’t know if it’ll taste good or bad. Re turbo. They’re used pretty much the same way as convection ovens so the settings would be the same.

By: nerissa

nerissa — Thu, 01 Jan 2009 01:34:31 +0000

Hi! Your porkloin recipe looks interesting and easy to cook. I’ll try it out one of these days using a turbo broiler like what one of your readers did.However, what I want to ask is can I also cook roast beef using a turbo broiler? If yes, at what temperature setting and for how long? My oven’s kinda old and soon to conk out on me. Plus, I find it easier handling the turbo.Thanks.

Nerissa

By: ruth ann aldana

ruth ann aldana — Wed, 24 Dec 2008 05:13:31 +0000

hi connie,
i was searching the net for a rolled-up porkloin recipe and your site was the first one i checked. i’m going to start it tonight, in time for our Christmas lunch tom. your recipe is so easy to follow, the ingredients are readily available too. I’m so excited to try it out.

thanks a lot!