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Pork Loin

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meatfire
meatfire Posts: 29
in Pork
Thanks to everyone that's posted tips for pork loin; it allowed for my first attempt to go relatively well.  I went with a rib rub direct at 325° until 135° then pulled, and wrapped for 30 minutes.  The result was amazing.  Thanks again, and keep it coming with the great tips and advice.



“To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • Ima_good_egg
    Ima_good_egg Posts: 590
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    Looking good!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • squezz
    squezz Posts: 56
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    Looks great! About how long did it take?
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  • dldawes1
    dldawes1 Posts: 2,208
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    Looks great !!!!

    I've been egging almost 2-1/2 years and have not cooked what I consider the perfect tenderloin. I've cooked some good ones, stuffed and everything else...but still not meeting my "perfect" expectation !!!!

    I've cooked everything from veg's to turduckens , but tenderloin....just will not come out to my expectations. Do not understand why...But I will keep trying !!!

    Keep posting food porn...you never know who you might inspire to try something again...I'll cook another one this weekend !!!!!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • meatfire
    meatfire Posts: 29
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    @squezz, it cooked rather quickly.  I didn't time it unfortunately but I would estimate it was about 25 minutes a lb.   
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • meatfire
    meatfire Posts: 29
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    @dldawes1, thanks I appreciate. Just to avoid confusion, this was a loin roast not a tenderloin.  I'm yet to try a tenderloin myself.  
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • BigBlackV
    BigBlackV Posts: 59
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    Did you have to wrap it? I'm cooking one this am and was going to smoke it at 225 until the internal temp was 150-155. It's only a small 4lb one 
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  • johnmitchell
    johnmitchell Posts: 6,581
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    That looks great.. good and juicy !!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • meatfire
    meatfire Posts: 29
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    @BigBlackV, I wrapped it @ 135° for about 30 minutes with a spray of apple juice.  The temp increased to about 145°.  Next time I'll only let it get to 140° and it should be a bit juicer.  
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • meatfire
    meatfire Posts: 29
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    @johnmitchell Thank you sir.  I'm looking forward to the next one.  
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • BigBlackV
    BigBlackV Posts: 59
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    meatfire said:
    @BigBlackV, I wrapped it @ 135° for about 30 minutes with a spray of apple juice.  The temp increased to about 145°.  Next time I'll only let it get to 140° and it should be a bit juicer.  
    Sorry I meant why did you wrap it with string? I am torn wether to grill it or smoke it 
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  • meatfire
    meatfire Posts: 29
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    @BigBlackV - ah, I tied it so it kept its shape during cooking and to provide a consistent done was throughout.  I was torn too which is why I decided to go 325° direct.  There is no fat in this roast at all and my fear with L&S would be extreme dryness.  
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • BigBlackV
    BigBlackV Posts: 59
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    Thank you. I started a thread and due to the leanness of this meat I'm gonna go direct until about 140 internal temp 
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  • meatfire
    meatfire Posts: 29
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    @BigBlackV I like it.  Include pics please. 
    “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” - AB
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  • MotownVol
    MotownVol Posts: 1,040
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    Looks great.
    Morristown TN, LBGE and Mini-Max.
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