Pork Loin

dmirish1

So I had intended on getting a pork shoulder to do a long 14 hour cook again and asked the grocery store butcher to show me where the largest one was. So he shows us and i choose the largest one i can get which is 9 lbs. I get home and finally look at the label and it says "Whole boneless Pork Loin" ......$hit. This is not what i wanted. Anyone know how long i can cook this at 225 and what the internal should be? Is it still 145? or closer to 200?

nolaegghead

You don't want to cook that over 140.  But you can cut it up and make pork chops, or just roast the whole thing.  They're really good, but they get dry if you cook them too much.  They're plenty tender cooked to the lower temps.

GRN96WS6

Yep I just cooked two smaller loins tonight....so good much tender.

bgebrent

Still good meat.  Find a good butcher who can accurately respond to future requests. @nolaegghead is of course on point for cooking your protein.

bettysnephew

Brining before the cooks also helps to keep it moist.

RRP

Probably too late now, but honestly a big boneless pork loin is my favorite! Since its just the two of us I try to divvy it up to 1 pound chunks, and then FS and freeze them. Cooked indirect at 325 for roughly 90 minutes to an IT of 143 then slice into medallions! Warm some favorite THIN BBQ sauce such as Blue's TN Red along with an acorn squash with butter, maple syrup and pecan pieces and you will have a meal to be remembered and asked for time and time again!

chrisc133

@dmirish1 the last pork loin I cooked turned out great. I put it in allegro for a few hours--then wrapped it in bacon and cooked it at 350 until it was about 150 (I like mine a little more done than 145). 

stemc33

Roll-cut and stuff it. Cook at 350-400° until 145° IT.  Thick cut pork chops as listed above is another great choice. 

dmirish1

@stemc33 that looks awesome! Im about to put on ours and cook to 140 like Mr  @nolaegghead suggested. Still pisses me off that i wanted the shoulder and not the loin. $hit happens. 

stemc33

dmirish1 said:

@stemc33 that looks awesome! Im about to put on ours and cook to 140 like Mr  @nolaegghead suggested. Still pisses me off that i wanted the shoulder and not the loin. $hit happens. 

You won't be disappointed. 

stemc33

stemc33 said:

dmirish1 said:

@stemc33 that looks awesome! Im about to put on ours and cook to 140 like Mr  @nolaegghead suggested. Still pisses me off that i wanted the shoulder and not the loin. $hit happens. 

You won't be disappointed. 

Well...how was it?

GoldenQ

I prefer the loin over the butt when cooked properly.  Try it with chicken stock or Cajun butter injection or cut into 2 inch thick pieces and cook to m145 then add a good blue cheese sauce like the one on cooking channel by INA Garten in STEAKHOUSE STEAKS. or cut a pocket and stuff with cream cheese and chives

dmirish1

So the meat came out well. I ended up just slicing it up for sandwiches. It tasted great, as with most meat that comes off the egg. Also been using it for pizza toppings to use it up faster. I'm still looking forward to the pork shoulder. I prefer it over the loin unless the loin is smaller and stuffed.