Small Pork Loin

SheepDog

Yup tonight is pork loin night. Great buy at Lowes Food, so I couldn't pass it up.

I've read a few difference methods, direct and indirect for loin with temps in the 300 to 375 range. I would like to try some higher temps to sear and establish a nice crust then let cook till 145. Anyone have any experience with this? Thanks!

BarManBean

might be easier to do a reverse sear, only because of the temp properties of the egg. once you get it nice and high for a sear it may be hard to get it back down.

I did this type of cook with a prime rib and it turned out pretty good...cooked to temp, let it rest while i cranked up the temp, and then threw it back on for just a couple of minutes on each side to allow a maillard reaction (browning) to occur. really good results, and keeping the temp where i wanted it was relatively easy.
by the way, credit goes to third eye for that cooking method...not my own design

For what it's worth, i just did a small porkloin as well (about 1 lb). cooked indirect at 395* and it took about 35 minutes to reach 145 internal before I pulled it off to rest. turned out FANTASTIC--super juicy and fork tender.

Hope that helps, and good luck!

SheepDog

Thanks Michael... I might try a variation of the reverse sear.

Florida Grillin Girl

I usually cook it direct at 375 and pull it at 135-138 internal, and let rest. Slightly pink pork is our friend.

SheepDog

This BGE is way too easy, makes me look like I know what I'm doing! :laugh:

BGE 375 to 590 pulled the loin at 150, I knew the wife wouldn't take to pink pork. Internal rose to 160 during the rest and came out absolutely perfect!



Thanks once again for the sound advice!