Pork Loin Rib Half

Mark_B_Good

Hey guys. I want to do this cut for Christmas ... don't want to make pulled pork from it, but rather a nice roast.
I presume cooking at around 250F is okay ... and hit a target internal of 170F should be good?

Langner91

Bone in?  Boneless?

I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops.  But, I have never had a bone in, rib end.

SonVolt

Unless I'm misunderstanding something, if it's pork loin do not cook it to 170F, that's meat murder. Aim for 130-135F.  I do this cut all the time and it's wonderful. I'd sear it first to get some nice coloring, then go low 'n slow direct while basting with oil/fat baste until it hits your target temp.

fishlessman

is this what you have, you dont want to cook a loin to 170, 145 is enough and it can be pink

this i think was chourico and bread with sauted celery, onions, and chicken stock. the stuffing and added gravy keeps things moist.

MasterC

Dang I don't feel sorry for you not having any fish, that's all you need. Did I say yum, my eyes did

Mark_B_Good

Langner91 said:

Bone in?  Boneless?

I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops.  But, I have never had a bone in, rib end.

Ok sorry, first time I'm doing this so learning the lingo. Thanks everyone for your posts so far. It is a boneless pork loin from what it says on the package, just under 10 lbs. So sounds like I'll take this to 135F to 140F?

Dome at 350F, or lower??? Some saying low and slow here ...

Mark_B_Good

Oh and how long should I bank on 10 lbs taking?

SonVolt

Mark_B_Good said:

Langner91 said:

Bone in?  Boneless?

I cook the boneless roast 350° indirect to an IT of 135°F and slice it like boneless chops.  But, I have never had a bone in, rib end.

Ok sorry, first time I'm doing this so learning the lingo. Thanks everyone for your posts so far. It is a boneless pork loin from what it says on the package, just under 10 lbs. So sounds like I'll take this to 135F to 140F?

Dome at 350F, or lower??? Some saying low and slow here ...

$48 for a Pork Loin?

Mark_B_Good

LOL. Too cheap or too pricey??  Remember that is $48 CANADIAN dollars, which is like $6.50 USD right?? LOL.

Langner91

If I do a whole one, like you pictured, I sear it and then roast it indirect at 300° ish.

Honestly, as long as you don't get it too done you can do just about anything.  Lower temps let you creep up on it a little.  Higher temps get you there quicker. Very forgiving cut of meat.

You can brine it, rub it, or do just about anything to it.

SonVolt

Ahh, that makes a little more sense. Pork Loin is relatively cheap here in the states. 

DainW

Mark_B_Good said:

Oh and how long should I bank on 10 lbs taking?

I haven’t done a pork loin of this size but I’ve done a rib roast of comparable size and shape and I’d imagine it would take about 3 hours to get to 140ish IT if not a little more. Safe bet is would be to count on about 3 and half hours and if it gets done a little early you can just rest it a little longer.

fishlessman

at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking.  side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house

SonVolt

IMO 3 hours seems excessive. Pork loins always surprise me with how fast they cook. 

Foghorn

I’ve quit searing these.  Just by cooking them at 250 - 325 (wherever the egg settles) the crust/bark is more than sufficient and the internal meat is not dried out on the periphery.  

Mark_B_Good

SonVolt said:

Ahh, that makes a little more sense. Pork Loin is relatively cheap here in the states. 

I agree it was a bit pricey, but it works out to around $36 USD ... or $3.6 per lb.  I normally buy this stuff at around $2 to $2.5 USD per lb ... but the size/cut just looked too good, and I was like, am I gonna pas it up for what, $10 savings ... I can't even go to McDonalds for that much anymore. 

Mark_B_Good

fishlessman said:

at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking.  side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house

Haha, sure thing, the small pieces are samples to make sure the guests enjoy their meal!  

So what am I aiming for 135F or 140F internal??

Foghorn

You're aiming for at least 140 - after a short rest.  That's the minimal foodsafe temp recommended for pork these days.  It used to be much higher.  So, I usually pull it at 136-7.

fishlessman

Mark_B_Good said:

fishlessman said:

at 375 dome i would start checking internals around the first hour mark, only way to screw this cut up is overcooking.  side note, looking at this pic bottom left there is a small strip of meat, thats for the cook, its cut off and eaten before it goes into the house

Haha, sure thing, the small pieces are samples to make sure the guests enjoy their meal!  

So what am I aiming for 135F or 140F internal??

i shoot for low 140's after resting, the pink will be mostly gone. some wont touch it if they see pink

Mark_B_Good

Yeah, my family will freak if they see pink on pork.  So maybe I'll pull at 140F?? With rest, it will probably hit like 143F??

I'll cook at 275F to 300F dome, anticipating a 2 to 3h cook.

Foghorn

Mark_B_Good said:

Yeah, my family will freak if they see pink on pork.  So maybe I'll pull at 140F?? With rest, it will probably hit like 143F??

I'll cook at 275F to 300F dome, anticipating a 2 to 3h cook.

Good plan.  At 275+ it will probably rise about 5 degrees or a little more - which will be perfect.  If they love this cook and you end up doing it a lot you might sneak down a few degrees.  Somewhere between 150 and 160 is where this cut turns to rubber.

Mark_B_Good

Hmm, I know they also HATE dry pork ... it's such a fine line, which is why I hate doing a pork chop on the regular BBQ.  Maybe I should aim for 138F and let it sit for 30 minutes.

fishlessman

you can always buy a shorter piece and give it a practice cook for doneness. pick one the same thickness as you have and it will be an almost identical cook. these are cheap enough

Canugghead

Pork loin in my favourite cut for ‘Canadian’ bacon, cheaper and healthier than belly. Speaking of cheap, sometimes I pay as low as $1.60/lb CAD (on sale 1.99/lb + 20% PC Optimuum loyalty points).
https://eggheadforum.com/discussion/1173867/another-batch-of-loin-bacon/p1

Matter of fact, No Frills has Canadian peameal bacon, same cut, 1.99/lb starting tomorrow. I find this too salty, have to soak and rinse to reduce salt. Like to smoke it low and slow till IT 145.

Canugghead

Another cook with the same cut...

SonVolt

Canugghead said:

Pork loin in my favourite cut for ‘Canadian’ bacon

You got your quotes in the wrong place 

shtgunal3

All good advice above. Apple butter pairs well with pork loin. You can heat it up a little and serve on the side or baste the loin with it 10-15 minutes prior to removing from the grill. 

Mark_B_Good

@Canugghead those pictures look amazing!  What are the seeds?

@shtgunal3 we were planning to do a chunky apple sauce with brown sugar ... but adding butter sounds like a winner!

Canugghead

Thanks, those are fennel seeds, link to that cook ...
https://eggheadforum.com/discussion/1224333/spun-a-pork-roulade

Mark_B_Good

Thanks looks great!

Mark_B_Good

OK it's go time for me today. I'm going to do this on the rotisserie. Also thinking of basting it. I'm going to baste it with apple/butter as suggested by @shtgunal3 ... so last 15 minutes?  Baste it like what, every 5 minutes??