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Need ideas for bone in pork loin

MemphisMemphis Posts: 144
edited 5:51AM in EggHead Forum
Some one gave me a "private reserve" frenched bone in pork loin. He told me this is supposed to be equal to "prime" in beef. Something about a higher PH level that makes it better. Have never heard of this but it does look nicer than the average bear. I think I will cook it for Christmas Eve. Any ideas out there ????


  • BordersBorders Posts: 665
    Memphis, That's a nice cut if it's what I'm thinking of. I've roasted them @ 350 in sweet chili sauce (mae ploy) or grilled them direct @ 350-400 with a BBQ rub. Either way, I pull them at 145 internal, wrap them in foil for 10-15 minutes, and cut. I've used mesquite and fruitwoods. Both are good. Bottom line, there's a lot of flexibility there & don't over cook it.

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