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Pork Loin on, what temp to pull please?

orion11orion11 Posts: 140
edited November -1 in EggHead Forum
Trying the stuffed pork loin thing, topped with bacon, this evening and am wondering what temp I should pull it off at so it is not turned to dust, per the FDA recommended temps. Those clowns quote 170 degrees or some insane number, would like to have it nice and juicey obviously. Geez, must be almost 90 out there and this is November.........gotta hate Phoenix sometimes.


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