PORK LOINS

Eggbert 75 · August 2010

cooking 3 pork loins ....on cedar planks want temp roughly 165F .....just unsure for h0w long too cook for(hr wise).......any suggestions

FatMike · August 2010

Internal I usually go 145 to 150 for loins. 165 is a bit too done and dry

Richard Fl · August 2010

I pull around 140-145 as mentioned. They will crawl up 3-4 degrees. Any more is TOOO dry for me, plus if you reheat them they will be very dry.

Little Chef · August 2010

I pull at 135*...carryover will bring it to 140+. (137* is the magic number for lean pork cuts) At 165, I would attach shoe laces and wear them on my feet for a couple years.

Chicken on the other hand, 165* with NO negotiation.

civil eggineer · August 2010

I pull mine at 135 meat temp also and wrap in foil to rest. The temp will hit 140 with the carry over heat. Loin gets dry fast if overcooked. Cooking direct at 350 dome temp they will take approximately 1.5 hours. Turn them over every 1/2 hour or so.

Mike in Abita · August 2010

If 165 is your goal. I'd guess around 350 dome for and hour or a little more. Do you have a thermo, so you can check it?

It is a loin and not a tenderloin right?

PORK LOINS

Comments

Categories