Cooking temp for pork loin?

kmellecker

I'm about to put a 3.5# pork loin on. I've cooked a few in the 275 range and did not like the texture. Thinking should be cooking hotter. Any suggestions?

Richard Fl

I cook them indirect @350 pull around 138-142F let rest 10-15 minutes.

Little Chef

Are you planning direct or indirect? If I go indirect, I cook at 400*. If direct, 325-350*. I pull at an internal of 137* and allow to rest 10 minutes before caarving. (internal temp will continue to climb to the mid 140's). There will be several more opinions I am sure. Experiment till you find what works best for you.

kmellecker

Thanks Richard for the quick response. Do you go raised or at the felt level?

kmellecker

Thanks LC. I'm going indirect and debating now if I should go raised or at the felt (though not much left of that) level.

fishlessman

i cook raised direct around 400/425, wrap in foil when i get the exterior burnt to my liking, then off the grill at around 140 for a thinner loin, maybe 135 for a larger one, then rest it. lots of spice and some burning seems to help the lackluster flavor of a loin

kmellecker

Great point with charring lots of spice. Thanks for the tip. I usually try to add flavor with a good hot Pico and tortillas warmed on the grid.

The Naked Whiz

I consider the felt level to be raised. The normal level is down on the fire ring. Maybe we need new terminology, like ground floor, 2nd floor, 3rd floor, etc. :laugh:

Big'un

anything lean like pork loin, you want to cook high and fast. Fatty foods like pork butts and ribs, go lo and slow. Lc's advice is right on.

kmellecker

Very good idea for a newbee like me. Hoping to get a lot of first hand information at Eggtoberfest on Saturday.

kmellecker

Thanks to the Forum, I'm learning that. I thought I was an experienced griller, but the Egg has made me humble...in a very good way. Thanks for chiming in.

BigA

just for something new for you to try, you could stuff a loin, you can fillet it out and stuff with stuffing and roll it back up and tie it, then egg it. they turn out great!!
This one was done indirect.

Capt Frank

In reference to BigA's suggestion, type in "pork Roulade" on the search forum. You will see posts/recipes/pics of several stuffed pork rolls.
It is one of my favorite cooks :woohoo:

kmellecker

I do that with boneless leg of lamb but never thought of doing the same thing with pork. Thanks for expanding my horizon and the great pics to tantalize my taste buds.

kmellecker

Frank, Thanks for the insight on that search. Pork is one of our favorite cooks and we love the creativeness of matching stuffing to lamb and venison. Don't know why I never included pork in that equation. Guess I just like pork and tortillas and robbed the family of some mighty good options. Time to expand my horizons.