Practice Pork Loin

FatDog

<p />I bought a pork loin at Sam's this afternoon and cut it into three - three pound chunks. I decided to experiment with a piece as a practice cook for Saturday's New Year's dinner with friends. I butterfly cut the loin into thirds and stuffed with dried fruit (a'la Mr. Toad) and a prepared pork stuffing. Cooked it on the small at 350 to an internal of 170 ... which I have discovered is too done. The results were excellent but I will back off on the "done" temperature to somewhere around 145 - 150.[p]The picture shows the loin just before being taken out of the egg.

jake42

FatDog,
Looks great.

nikkig

FatDog,
I think 145-150 is also going to be too done. We take ours off between 135 and 140 (closer to the 135 mark). After it rests for a short time it will be done to perfection.[p]~nikki

Midnight Smoker

nikkig,
Does the 135 mark work for a pork TENDER loin as well? Thanks, Paul

Clay Q

FatDog,
Great picture by the way. Just thinking...Could your internal temp be from the stuffing? The loin will over cook well beyond 170 if the stuffing reaches 170.[p]I'm preparing several pork tenderloins a la coffee-pepper crust for our get together tonight. Shooting for 145 and then pull them off. They cool down fast so I will have a 147 if that when I rest them. [p]You did the best thing by test cooking the loin. I'm sure your BBQ will be fantastic for your party.[p]Happy New Year,
Clay Q [p]

Nature Boy

Midnight Smoker,
135 might be a little low for a tenderloin, as it does not have the mass of a loin, so the temp will not rise as much during the rest. Much under 140 is unsafe (supposedly 137), so I take my tenderloins to 145. If your guests don't mind some pink (amazing how many people freak at the sight of pink pork), then 140 is fine.[p]IMO of course! Happy New Year!
Chris