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Rolled Pork Loin
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3Pedals6Speeds
Posts: 439
Inspired by a recent post, I tried a rolled pork loin.
Raws:
Prepped:
Done:
It was very good, but despite pulling at 155 and letting rest, it was a touch dry. I think next time I'll double up the apples (moisture) and maybe add some fresh breadcrumbs to allow more moisture to be stored within the rolled loin
Raws:
Prepped:
Done:
It was very good, but despite pulling at 155 and letting rest, it was a touch dry. I think next time I'll double up the apples (moisture) and maybe add some fresh breadcrumbs to allow more moisture to be stored within the rolled loin
Comments
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Nice looking meal. I pull my pork loin stuffed or not around 140F and it will creep up 3-5 degrees. Purrfect for my tastes.
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Yeah, I read a Martha Stewart article that talked about pulling at 155 and letting rise to 160. 5 minutes after pulling it was right at 160, so I thought we'd achieved perfection.
I will be pulling sooner next time. Still very good, but the pecans and apples were not enough 'stuffing' to provide a moist bite. -
Pull it at 135.
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I did a loin roast (end 2+ pounds of the loin) and pulled at 135-7. It rose to 142 or so. It was moist perfection. Very tasty. Try pulling a bit earlier next time. Good luck.
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it look like there was enough moisture with the juices on the plate, but sometimes it just runs out. looks very good.
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I have a problem with getting accurate temps on rolled pork loins. My temps always seem under what they should be and then I end up a little dry. This happens when using a remote probe and my Thermapen, both show lower (and they are calibrated) than what my gut tells me.
Your problem might not be not enough liquid, it might be your readings are showing artificially low, like mine. Just an idea, I haven't figured it all out yet.Knoxville, TN
Nibble Me This -
NibbleMeThis wrote:Your problem might not be not enough liquid, it might be your readings are showing artificially low, like mine. Just an idea, I haven't figured it all out yet.
Hmm. Steaks have been dead on. Could be the stuffing though I guess, but this one didn't have a whole lot of material in the stuffing. I see stuffing with breadcrumbs and it adds quite a bit of volume to the proceedings. -
I know. My whole cuts of meat (steaks, roasts, breasts, etc) do find, but anytime I spiral slice a pork loin, it's difficult to get an accurate temp for me. And my fillings don't typically include breaded either.Knoxville, TN
Nibble Me This -
3 Pedals: No time to read the remainder of the replies, so forgive me if this is a repeat. But, if you sautee the filling before stuffing, you can fit 3-4 times as much, and the filling doesn't have to be 'cooked' within the loin. Lends far more moisture, without the thermal effort of the meat to cook the stuffing. Look at LC's Prk Roulade in the recipe section...more for technique than anything else..everything par-pre cooked. A great effort for sure!!! Next one will be even better!! Keep on Eggin'!!
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dry...
really?
come on...
it looks aweeesome
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