Pork Loin Roast For Dinner

Ladeback69

I was reading some old post about low & slow pork loin roast and had to try it.  I thawed one from the freezer and marinated it in Smoke On Wheels for pork.  After about 8 hours of marinating I rubbed it with some citrus rub and put it on at 260 with peach and hickory wood for smoke.  I cooked it for about 2 hours till the internal temp read 140.  I then double warped it with foil and let it sit for 20 minutes.  When I was probing it to check temp it was like butter.  It sliced very nicely and tasted awesome.  My 7 year old son gave me a thumbs up and ate seconds which he normally doesn't.  Good thing there are left overs.

Thanks for checking it out . 

pgprescott

Mmmmmmmmmmm! 

SGH

Looks like a winner to me ole buddy. That plated pic is spectacular. For all around greatness my friend:

JohnnyTarheel

Yes sir!!!

bhedges1987

Looks great! I'll take a plate. 

Ladeback69

Thank you everyone.  I was going to make pork burnt ends out of the roast, but this was so good.  Sliced thin it's going to make some great sandwiches.

YukonRon

Spectacular. Great presentation, 5 stars.

Hans61

Nice cook!

JustineCaseyFeldown

Tenderloin, or is that an xxl? 

Looks great either way

EDIT: or maybe looks like the thin end of a loin. Loins are hard to screw up. Cook to temp. Careful wrapping in foil. It's done at 140, so a rest in foil can cause you to climb to 150-160. 

Ladeback69

JustineCaseyFeldown said:

Tenderloin, or is that an xxl? 

Looks great either way

EDIT: or maybe looks like the thin end of a loin. Loins are hard to screw up. Cook to temp. Careful wrapping in foil. It's done at 140, so a rest in foil can cause you to climb to 150-160. 

You are correct, it's the end of a whole loin I parted out a while back.  I understand about foiling when it is at 140, but had checked some other threads that had done it came out great.  My wife day check the small end before giving it to my son and it was at 138 to 140 and very tender.  I let rest cool TG then wrapped it up in its juices to put in the fridge.  I have another in the freezer like this one that I do the same for family at Thanksgiving.

JustineCaseyFeldown

Nice. Always a good cook. Vastly underrated. Cheap too. 

Ladeback69

JustineCaseyFeldown said:

Nice. Always a good cook. Vastly underrated. Cheap too. 

Especially when you buy a whole pork loin at $1.99 a pound.  I believe that is what I paid.

bgebrent

Looks delicious!

steelcity314

Perfect looking plate right there. 

RRP

Good looking pork there! I cooked a 1.2# one last night myself but took the easy way out using sous vide. I ran 4 hours at 143º and it was perfect. Served with warmed Blue Hog's Tennessee Red as a finishing sauce. Some days I just like to plug in, relax watching the ball games and let water cook my meat to perfection!