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Full size pork tenderloin

Unknown
Unknown
edited November -1 in EggHead Forum
I'm planning to do a full loin (about 9 lbs) this weekend for a large group. I'm going to use the recipe in Tim M's cooking area for Pork Loin with a firebrick setup and the lemon-garlic recipe.[p]Just wondering about cooking time. In Tim's example he cooked 3 lbs at 400 for 1.5 hrs. Using this guide it would take about 4 hrs. Does that sound right? [p]Tx for any help I can get
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Comments

  • sprinter
    sprinter Posts: 1,188
    DickO,[p]I've cooked them indirect a couple of times and those times and temps sound a bit on the long side. Plan on about 2 - 2 1/2 hours at 400, the larger loins will not add THAT much time to the cook. Just a note, I've cooked a couple whole loins indirect and have not ever been happy with the texture. They seem somewhat mushy. The direct method works better for my tastes as it seems to add a nicer texture to the loin. Good luck.[p]Troy
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  • glenn
    glenn Posts: 151
    DickO,
    If that were my pork loin.............I would brine it first.[p]Pork loin has a tendency IMHO to be a little dry and a brine will prevent that.
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