Internal temp for pork loin?

Rockosteel

Cooking a small section of a larger pork loin stuffed with apples and a honey rub/marinade. What internal temp should I pull it off at and any suggestions on cooking time per lb at 250 dome temp? Thanks

Richard Fl

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

Mattman3969

I usually pull between 135 & 140

Skiddymarker

Target finish temp for pork is around 145, so pulling at 135 to 140 per @Mattman3969 is spot on. Time will be under 2 hours for a 4" diameter loin, as little as 45 minutes for a 2" diameter tenderloin. 

Depending on how your rub caramelized, you may want to reverse sear or pan sear on a side burner. 

Rockosteel

Excellent advise guys. Pulled it after 2 hrs at 140 degrees. I injected apple sauce prior to cooking and it had an excellent flavor. Sorry about pic being upside down

johnkitchens

It looks great! I cooked one last night. Best thing I have ever cooked in my life!