Pork Loin internal Temp

Beli

What would you say is the ideal internal temp. for pork loin??......I have posts from 145 to 170???? TKS

BENTE

i like the 145 range wife likes it a little higher so it is really only a matter of taste... i think 170 is way way to high.. i would not go above 150 because with carry over 150 may go as high as 158...

just my $.02

Richard Fl

I like to pull around 140-145 'cause as Bente says they will creep 5-8 degrees.

Rick's Tropical Delight

there's two different ways to do it. pull at 140 then a 5 degree carry over for medium or foil at 140 with some liquid like apple juice and take it to 190 for 'cut with a fork' pork

stike

pork is safe at 140, after that, it's a matter of taste.

pork up here (U.S) is quite safe.

alas, american pork has very little fat though, because everyone here is "health conscious" (yeah, right) and demands less fat. you might have better stuff available.

bacteria on the outside are dead at 140, and trichinosis on the inside is dead at 140 as well.

i go 145

Beli

That is precisely the issue.......making it tender.......i LIKE IT "CUT WITH A FORK" will foil do it??? you mean foil & leave it on the egg or foil & keep it inside cooler???

Firestarter21

I keep this on my desktop as a quick link. I don't live by it, but it come in handy after a few beers and you arent sure about your temps. I am sure you can find the pdf version on the internet if this doesn't post very clean.

Beli

It's perfect Barrett TKS!!!!!!!!!!!!!!!!!

Rick's Tropical Delight

foil at after you smoke it or roast it or grill it when the internal temp is 140, then put it back on in the foil at around 300 dome till the internal is 190. add juice in the foil with the loin.

of course this only works for 'american' pork. not sure about a mexican pig :woohoo:

Beli

TKS Rick

lowercasebill

i take mine off as close to 140 as i can. a thin loin will rise a bit but if you got a big hunk o meat, cover it with foil and let it rest 10 ° or more is not out of the question and i would shoot for the low side as 150+ is a bit too much for my tastes.. but i am a raw meat eater.
be well
bill

Broc

It will work with a Mexican pig -- so long as it speaks English with a Damn-Yankee-Gringo accent...

:laugh: :laugh: :laugh: :laugh: :laugh:

Broc

Full pork loin -- say 5 - 10 lb....

I stuff the loin, roll it, tie it, sear it and pull at 145F. It's good, but not so tender.

B- u - t ...

Pull it, double wrap it in HD Al foil, and on all sides with old towels, stick it in the cooler, filling up all extra space with towels... and let 'er rest for several hours [most I've done is 4 hours] --

The carry over temp will go to 150F-155F and it will steam in its own juices. When you serve, it's fork-cuttin' tender!

BTW -- since pork is dry, I use some par-fried bacon and stuff like apricots inside as part of the roulade. I also use some [not gobs] of bacon outside.

As for the fat on the loin -- I cut it all off, including the silver skin. Since I'm going to add some bacon and juices, I get rid-a this stuff -- hate the silver skin...

Good luck!

~ Broc

dougemsmacks

well I have seen a lot of things on the forum and what seems to work for me is a lean cut of meat does better with a hot cooker and fast times. Last night I did a tender loin on the standard grid @ 400 and pulled it at 165 (I thought I over did it but it was juicy tender and NO pink meat). Now the next time I do it I hope I get it right again. I admit I have made some good and some bad, but I do have more success with direct hot than indirect hot. good luck