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Pork Loin Help

FatDogFatDog Posts: 164
edited 1:35AM in EggHead Forum
I have been invited to a traditional new year's dinner tomorrow and have been asked to make a pork roast. A trip to Sam's has produced a fine pork loin that is in the 'fridge right now basking in the glow of a good rub. The question is this ...[p]Where (temperature wise) should I cook this beast and for how long? I am thinking about 250*, indirect, to an internal temp of about 165*. Sound good to anyone?[p]Also, I'd like a good bourbon glaze (with a bit of sweetness maybe). Any help will be appreciated.[p]Doc


  • FatDog,
    I cook mine at 350 until an internal of 140-145. I use an elevated grid with only a drip pan ceramics.[p]~nikki

  • JSlotJSlot Posts: 1,218
    I do mine at 350° indirect with plate setter and drip pan, Dog. As Nikki said, pull at 140-145° internal. I pull mine at 140° for slightly pink in the center.[p]Happy New Year!

  • Wise OneWise One Posts: 2,645
    FatDog, here is one that I have done before on the stove and it was wonderful. Try it on the egg and let us know how it turns out.[p]Pork Loin with Bourbon

    Always a hit with guests.
    5-6 lb pork loin, boned and tied
    1 jar (8 oz) Dijon Mustard
    2 cups firmly packed dark brown sugar
    3 Tbs peanut oil
    1 1/2 cups bourbon, divided
    3 cups beef broth
    Bouquet garni (sage, parsley, thyme, bay leaf)
    Freshly ground black pepper
    6 oz dried apricots
    cornstarch (optional)

    1 Pat meat dry with paper towels.
    2 Rub meat with mustard, then roll in brown sugar. (Discard any extra mustard and sugar)
    3 Heat oil in large Dutch oven. Brown meat on all sides over medium heat, being careful not to burn. Spoon mustard mixture over meat as it browns.
    4 Add 1/2 cup bourbon. Allow bourbon to warm, then ignite with match. Allow to burn out.
    5 Repeat process using 1/2 cup bourbon until all the bourbon has been used.
    6 Add beef broth. Cover and bake at 325°F for 1 hour, basting often.
    7 Turn meat over. Add bouquet garni, salt and pepper. Bake an additional 2 hours basting often.
    8 Add apricots during last 15 minutes of cooking.
    9 Place meat on warm platter. remove bouquet garni and simmer sauce until reduced by half.
    10 Thicken with cornstarch, if desired.
    11 Serve sauce over meat.

    Servings: 8

    Recipe Source
    Source: "Second Round: Tea Time at the Masters"


  • FatDog,
    Pork loin is great, but tends to be dry. Your idea of an internal temperature of 165 is FAR too high---145 is ideal. If you wrap the finished loin and allow it to rest for 20-30 minutes the temperature will continue to increase a few degrees.
    I cooked one two weeks ago that turned out very good. I layed it flat on a cutting board and sliced it horizontally, almost completely through, unfolded it and applied a thick layer of pesto sauce. Fold the top part back into the original position and pin the free edges with bamboo skewers. To help prevent dryness, I sprayed the top and sides of the loin with olive oil, then seasoned with sea salt and freshly ground black pepper. Egged indirect using a V rack over drip pan at 250F until Polder read 145F, wrapped in foil and allowed to rest in styrofoam chest.
    Good luck, and a great 2004 to you and family.

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