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To keep a Porkloin moist

Orio KidOrio Kid Posts: 87
edited 10:05PM in EggHead Forum
I plan on cooking a porkloin on thursday, for lunch on friday. How do I keep it moist without a lot of fuss.
Jake

Comments

  • StogieStogie Posts: 279
    Orio Kid,[p]Brine it and then cook(use high heat) to an internal temp of 145-150º.[p]Anything above that and it will dry out on you. You can cook at lower temps, but the risk of drying increases...watch it closely.[p]Brining gives you a safeguard against drying out.[p]Basic Brine[p]1 Quart water
    1/2 cup sugar
    1/2 cup Kosher salt[p]Let soak for 1 hour per pound, but do not exceed 8 hours![p]Stogie

  • Orio Kid,
    Try indirect heat with dome temp at 350 til internal temp reaches around 180. Mine always come out moist and most tender.

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