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Boneless pork loin question.

MickeyTMickeyT Posts: 607
edited November -1 in EggHead Forum
I have a 7.5 pound boneless pork loin I want to do for Christmas Eve. Any idea on a timeline? I would like to pull it at 140 internal for a 15 minute rest.[p]Never done one this big.[p]Thanks [p]Mick

Comments

  • MickeyT,
    If you sear it before cooking at 350 your probably looking at 2-2.5 hours.

  • MickeyT, I've made two recently for family gatherings following Q-Babe's recipie for Coffee Crusted Pork Tenderloins - only doubled the recipie. Cooked to internal of 145-150, rested and sliced fairly thin. Everyone loved it! On the side, consider Q-Babe's Red-Eye BBQ Sauce as well as DrBBQ's Yellow Mustard Sauce[p]FYI I now will use only DeCaf coffee as several guests complained the Regular coffee kept them up all night. There's not a lot of coffee in the recipie, but enough to make a difference to those who don't drink it!

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