I cooked Christmas Eve Dinner again this year, for the second year in a row (how many more times before it qualifies as a family tradition). This time I made a roast pork loin and mushroom fettucine. The fettucine came out great, unfortunately, the roast pork turned out too dry 
. Here are some lessons learned for myself to remember the next time I cook, which will probably be next Christmas Eve 
.
- When roasting meat, sear all sides of the meat before putting it into the oven. (this may or not work, but it’s an idea to try)
- Don’t use a meat thermometer that you stick in and pull out, because inevitably all the precious juices inside the meat will come flowing out, hence, dry meat.
- If I do use a meat thermometer, consider getting one that sticks in remotely, like this one: Taylor Digital Oven Thermometer/Timer
- Remember to take a picture of the food before everyone starts eating.
- When zesting a lemon, make sure your finger isn’t in the way, ouch.
[...] I have now made dinner on Christmas Eve for three years in a row. I think that finally makes it a tradition. Considering this is the only meal I make each year, I think this is a tradition that I can stick with. Unfortunately, I have to get in the habit of reviewing my past posts because I certainly would have benefited from looking at lessons learned from 2005’s cooking experience, since I repeated two of the mistakes that I made last year (meat thermometer and taking pictures). [...]
Haha, that’s what I always say about extra flavoring
. Good luck with your roast.
hmmm… interesting ideas. I bought a pork loin too and thinking about roasting it but too afraid it’ll be dry. Thanks for the heads up. HAHAHA… are you as clumsy as I? don’t worry, pieces of your finger will add flavor to whatever you’re making… JK.