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Pork loin help

skihornskihorn Posts: 600
edited 4:09AM in EggHead Forum
Okay, I am from Texas and we don't do a lot of pork (other than ribs). Even our butchers seem to use different terminology than used on here.

I was given a piece of meat labelled 3 1b pork loin hand written by the butcher. It is a fairly square looking piece of meat.

In searching recipes and old posts it seems like this loin is much smaller than most. I don't think it is a tenderloin based on the shape (but what do I know).

What temp should I cook it (325 indirect?) and to what internal temp? How long will it take? Should I sear it before or after?

Thanks in advance.

Merry Christmas!
Freddie
League City, TX

Comments

  • You can do it direct or indirect. No need to sear. Put your favorite rub for spares on on it, put it on at 350 dome, and cook to 140 internal temp. Center will be a little pink and it will be real moist.

    You could also butterfly and stuff then cook the same way.
  • jeffinsgfjeffinsgf Posts: 1,259
    The loin is the large muscle running down the back of the animal. A full loin will be in the neighborhood of 8 or 9 pounds. Yours is just a section cut from a full loin.

    They're kind of hard to do wrong, other than over-cooking, and even then they're somewhat forgiving. They take marinades and rubs very well. They cook relatively quickly and have just enough fat to keep them tasty, but are lean enough to satisfy the lean meat crowd.

    Low and slow isn't going to gain you anything with them. Roast at 350ish. Direct if you want a little browning, indirect if you don't.
  • skihornskihorn Posts: 600
    Thanks guys. Sounds pretty idiot proof.

    Freddie
    League City, TX
  • jeffinsgfjeffinsgf Posts: 1,259
    Idiot proof AND delicious. My kind of cut.
  • smbishopsmbishop Posts: 1,961
    This will be cook #5 for me this weekend...
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
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