Half pork loin - Reverse sear?

tarheelmatt

Having my family over to exchange gifts tomorrow as we came home from my wife's family in Ohio today.  Was wanting to cook a half pork loin and thought about doing a reverse sear.  Would this work for a pork loin?  I generally sear the loin first and finish in the oven if I didn't have the Egg, so I figured I could get by with a reverse sear.  Below is what I thought about doing.  

1.  Rub with EVOO and apple cider vinegar
   
2. Rub with salt, pepper, garlic powder
3. Heat Egg to 250° and cook till 140°?  
4. Remove the loin.  
5. Increase Egg temp to 500°
6. Sear until internal is around 150° ish?  
7. FTC for 30 min or so?  
8. Enjoy

Anyone done a whole pork loin this way before?  Any idea about an estimated time?  Any suggestions or recipes please help!  Thanks in advance.  

henapple

I usually don't sear just smoke indirect. ..

Cookinbob

When I do pork loin, I just rub it down, then about 350 indirect with smoke to 145ish IT.  Usually 1-1/2 hours about does it.  I FTC'd once but only for about 1/2 hour.  At 350 there is no need to sear.   It will have a nice bark and be really juicy as long as you don't overcook it.

jlsm

Agree. No sear.

Nicholas_Wetton

I did 2 bone in pork rib roasts on Boxing Day. One had 9 ribs and the other 5. I brined them overnight. I seared them for around 10 minutes on each side at 600,pulled them off while I set up for indirect and put them back on at 425 until they reached 140. I let them rest for 30 minutes before carving. The meat was very tender.

tarheelmatt

Okay thanks guys.  Looks like I will just go 350 indirect till 145-150° pull and FTC and carve.  Thanks for the advise guys! 

tarheelmatt

Nicholas_Wetton - That is how I typically cook a pork loin on the stove and it has always came out great.  Would probably come out great on the egg too!  

Biggreenpharmacist

Ive reverse seared several. I just dont crank the heat up quite as high. Maybe only 450 or 500. Gives a nice crust.