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Pork Loin Roast

carzcarz Posts: 8
edited 10:14AM in EggHead Forum
The other night I cooked a 5 lb pork loin roast indirect on my XL Egg. I inserted a remote thermoneter that was set to 170 degrees. The cooking temp was 275 degrees. I brought it in when the alarm went off and let it rest before cutting. It was dry. What did I do wrong. The rep from green egg made this at a local hardware store and it was moist and great. I also used BUTT RUB on it. :S


  • FidelFidel Posts: 10,172
    Pork loin is done at 140-145. At 170 you overcooked it, just like an extra well done steak would be, it turned out dry and tough.
  • RRPRRP Posts: 17,338
    Fidel - absolutely! 142 is my "go to number".
    Dunlap, IL
  • carzcarz Posts: 8
    Thank you. I thought that was the problem. I just had no idea when the right time to pull it off the egg was.
  • civil eggineercivil eggineer Posts: 1,547
    I would pull it at 135 meat temp. It will reach 140 as it is wrapped up and would have been delicious.
  • Gator Bait Gator Bait Posts: 5,244
    I'm in the same camp as civil eggineer, 135° to 138° is good for me. Covered with foil and left to rest it will probably come up another 5°.

  • DrugCoderDrugCoder Posts: 218
    Just curious, how long did it take for your 5 lb roast to get to 170 when cooked at 275? How long does it normally take everyone to get one to 140?

    I'm thinking about doing one this evening and I'm going to save it till this weekend if it will keep me up all night waiting on dinner to be ready...
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