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Quick dinner tonight - roast pork

TjcoleyTjcoley Posts: 3,501
edited September 2012 in EggHead Forum
Busy weekend so nothing fancy today.  Dinner was a 3 pound pork loin roast, marinated in apple juice, brown sugar, garlic and clove.  Indirect at 375, apple wood smoke, and pulled off at 145 internal.  While it rested, the baked apples finished up.  Pork was very juicy and tender.  Served with mac and cheese and Sister Shubert's pretzel rolls with Nutella.  Nice quick dinner.


__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

Comments

  • Sounds good to me. I always forget about pork loin. 
    Be careful, man! I've got a beverage here.
  • Mike8itMike8it Posts: 468
    That pork looks great. Hard to believe a lot of people think they should still cook pork to 170 degrees. Very nice looking meal TJ.
  • TjcoleyTjcoley Posts: 3,501
    Mike8it said:
    That pork looks great. Hard to believe a lot of people think they should still cook pork to 170 degrees. Very nice looking meal TJ.
    Pork is an amazing meat.  Cooked to 145, it's juicy and tender.  Take it to 160 and it starts getting dry and tough, more so the higher temp you go.  Let it go to 205, and you are back to juicy and tender.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Thanx for tip!!! Sounds really easy!! :\">
  • henapplehenapple Posts: 15,575
    Love Sister's rolls...looks good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Dyal_SCDyal_SC Posts: 4,038
    Looks delicious!  The pork looks nice and juicy.
  • Looks good TJ, had a small loin two days ago, still one of my favorites with a nice classic BBQ rub. About to throw on a rib eye for me, chicken breast for SWMBO, salad and some Garlic bread, simple yet gooood!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • StacykStacyk Posts: 19
    Did this tonight and added 8oz of coca cola. One of the best tenderloins I've ever done. Thanks!
  • TjcoleyTjcoley Posts: 3,501
    Coca cola? Will have to try that.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bakoquebakoque Posts: 48
    The brine really made a difference for us. Had done a couple of pork roasts, but my wife was unimpressed and vetoed future attempts. Persuaded her to let me try a rack of pork for Christmas that was brined as you described. Everyone praised the roast...it was the brine.
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