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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
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  • Mattman3969Mattman3969 Posts: 5,192
    I usually pull between 135 & 140


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SkiddymarkerSkiddymarker Posts: 7,214
    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: 3,996
    It looks great! I cooked one last night. Best thing I have ever cooked in my life!

    Louisville, GA - 2 Large BGE's
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