How to? Bone in pork loin roast

Todd_n_amanda

Hi all, I picked up some things to grill over the holiday weekend and one item is a 5.6lb bone in pork loin roast. What is the best temperature for cooking this thing indirect and about how long to expect on cook time? Thanks in advance

JustineCaseyFeldown

It's a pork roast. Any temp really

we go low if we have time (225-250). 325 to 350 is a typical cookbook temp

indirect (i.e. Roasting) is the no fuss way to cook. I'm sure some go direct. I have no time for that myself

135-140 internal temp. Will take a couple/few hours at lower temps. 

It can rest a half hour on the cutting board

Ladeback69

I would shot for 140 internal temp.  I did a 2 to 3 pound pork loin roast a few weeks ago at about 260 for 2 hours.  My guess on time at 250 to 275 would be 3.5 to 4 hours for what you have.  I would plan on 5 or more just to be safe.  Not sure if the bone in will be any slower.  Here is what I did.  I also marinaded it.  Good luck.

http://eggheadforum.com/discussion/1200676/pork-loin-roast-for-dinner#latest

JustineCaseyFeldown

It won't take that long. Heat comes in from the sides. No matter how long you get, they take the same amount of time once you are as long as you are wide, roast-size-wise

e.g.  a foot long hot dog takes no longer to cook than a shorter one

Todd_n_amanda

Also what about a pan of veggies cooking under the roast?

SGH

Todd_n_amanda said:

Also what about a pan of veggies cooking under the roast?

That will affect the cooking time of the roast as it will restrict airflow. Thus slightly increasing your cooking time of the roast. However in no way will hurt or cause ill affects to your roast. It will simply increase its cooking time for the reason already mentioned above. 
However the roast dripping into your vegetables will work wonders on them. Go for it brother. 

Todd_n_amanda

Thanks SGH, do I need to add any liquid to the veggie pan?

SGH

Todd_n_amanda said:

Thanks SGH, do I need to add any liquid to the veggie pan?

That kind of depends on what you are cooking and the desired end result that you are shooting for. Is a liquid a must? Depending on what you are cooking, no, it is not. With that said, I like to use a liquid with vegetables. It gives me something to sop biscuits and cornbread in. But thats just me my friend. 

Just curious, what vegetables are you cooking?

Todd_n_amanda

Potatoes, carrots, chopped onion, and chopped green bell peppers. Might even throw some asparagus in toward the end. 

Sea2Ski

They turn out great! 
Indirect at 225 ish til 110F internal, then bumped to 400F till 135'ish internal. Rested for about 10-15 while sides were prepared.

Todd_n_amanda

Wow! I hope mine turn out that nice

cheeaa

Damn dude. that looks killer