Waiting

Keep an eye on that loin it will cook fast. You want to pull it off at 138-140 internal.

The same reason they say 140 for rare beef. They are wrong - erring very much on the conservative side of safety.

140* is a good pull temp for a pork loin and as you let it rest (you do plan to let it rest for ten minutes before slicing it, right?) it will rise another 5-7* or so. Pork is perfectly safe at 140* and it will still be moist and tender. You cook it to 170* and it will most likely be dry and have the consistency of one of my old combat boots.

To each his own, everyone has a doneness preference and tolerance level. But remember, you can always put it back on to cook more, but you can't un-cook it.

The squeal will be gone at 138-140. Try it you will like how tender and moist it is..

Well.......we tried the loin at 150, let it rest 10-15 min and it's now back on the egg :(

Sorry folks, I just can't handle the blood running from the pork! Shame, the veggies and bread are done.

I did however like the flavor of the Dizzy Pig Swamp Venom rub Greg put on it!!!!

If you are talking about the pinkish juices flowing from the meat then you have perpetuated the Myth.

You are mistaking the clear pink color smokes adds to the meat for blood.

There is very little actual blood in raw pork sold in the US.