Preventing Dry Stuffed Pork Loin Roast

Hawkeye

Evening all,[p]This afternoon I took a 5.5 lb pork loin roast and halved it. I filleted out each half and filled with stuffing, mushrooms, green onions, etc. Since I started later than I planned I knew I wouldn't have time to cook them tonight so before rolling them up I cut off a small 4x6 piece and stuffed it the same way. When the internal temp read 165 I pulled it. It was awesome but dry. Should I be foiling at some point to prevent this? Any other suggestions?

stike

Hawkeye,
165 is pretty high...[p]no worry about trichinosis any more, you can call it 'done' at beef temps or similar.[p]145 is perfect for pork. anything more is risking dryness and stiffening

Hawkeye

stike,[p]Thanks much. That certainly explains it.

The Naked Whiz

Hawkeye,
Yes, indeed. 165 is like the temp that the FDA used to recommend when pigs were filled with nasty little beasties. 145 is safe and much better for pork nowadays.[p]TNW