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boneless pork loin

Unknown
Unknown
edited November -0001 in EggHead Forum
my wife bought a boneless pork loin rib eye roast. i wasnt sure what temp. i should take it off. i know pulled pork is 195-200 but im not sure with the loin roast. thanks for any advice
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Comments

  • gdenby
    gdenby Posts: 6,239
    new,[p]160 is considered "officially" safe. Meat for pulled pork is taken to 195+ in order to convert the collagen to gelatin. If you try that with a boneless loin, you'll end up with a dried out log.[p]gdenby

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  • YB
    YB Posts: 3,861
    new,
    I cook them at 350°on a v=rack and pan until the internal temp reaches 145° and let it rest for 10 minutes and then slice and serve.
    Larry
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  • fishlessman
    fishlessman Posts: 34,594
    new,
    i take a pork loin off the grill at 142, i believe its safe at 139 internal but thats not done enough for me. at 142 it will be in the upper 140's after the rest, and pork loin can still be pink and moist, it doesnt need to be white and dry
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • thirdeye
    thirdeye Posts: 7,428
    fishlessman,[p]Or is is 137°? Doesen't matter, the mid to upper 140's is where I like loins and loin chops too. As long as the thermometer is accurate I'm okay with it.[p]BTW, if the pork has been hard frozen for 25 hours, that will kill Trichinella too. Or frozen at -5° for 25 days.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    gdenby,
    thanks for all the replys
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  • Essex County
    Essex County Posts: 991
    new,
    I like to do pork loins low, at about 275 with a good dose of smoke. Take it off at about 145.[p]Paul
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