Internal temp for pork loin?

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• Richard Fl Posts: 7,076

  March 17

  http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

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• Mattman3969 Posts: 357

  March 17

  I usually pull between 135 & 140

  Large BGE. Henderson, Ky

  

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• Skiddymarker Posts: 2,795

  March 17

  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. 

  Legally, it's questionable; Morally, it's disgusting; Personally, I like it. 

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• Rockosteel Posts: 13

  March 17

  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 down

  

  

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• johnkitchens Posts: 205

  March 18

  It looks great! I cooked one last night. Best thing I have ever cooked in my life!

  
  

  

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