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Pork Loin internal temp help!!!
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Hey Guys,[p]I have not been on this forum in a while and I have a pork loin on the egg now. I am not doing anything fancy with, just put some orange marmalade on the outside and have the egg dome temp at around 250 deg. What is a the optimal internal temp suppose to be for a good loin that is done, but not too dry, and safe to eat? Any last minute suggestions of what I could do at this point to make loin tastier? Or will the orange marmalade be sufficient?[p]Thanks,
Big Boy
Big Boy
Comments
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Big Boy,[p]Between 145-155º is safe and not over done. I like the 145º and then let rest for around 5-7 minutes.[p]Stogie
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