Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Internal temp for pork loin?

Cooking a small section of a larger pork loin stuffed with apples and a honey rub/marinade. What internal temp should I pull it off at and any suggestions on cooking time per lb at 250 dome temp? Thanks
Charlotte, nc
image.jpg 1.5M


  • Mattman3969Mattman3969 Posts: 5,426
    I usually pull between 135 & 140


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SkiddymarkerSkiddymarker Posts: 7,290
    Target finish temp for pork is around 145, so pulling at 135 to 140 per @Mattman3969 is spot on. Time will be under 2 hours for a 4" diameter loin, as little as 45 minutes for a 2" diameter tenderloin. 
    Depending on how your rub caramelized, you may want to reverse sear or pan sear on a side burner. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Excellent advise guys. Pulled it after 2 hrs at 140 degrees. I injected apple sauce prior to cooking and it had an excellent flavor. Sorry about pic being upside downimage
    image.jpg 1.5M
    Charlotte, nc
  • johnkitchensjohnkitchens Posts: 4,097
    It looks great! I cooked one last night. Best thing I have ever cooked in my life!

    Louisville, GA - 2 Large BGE's
Sign In or Register to comment.