Simple and painless pork loin question.

Unknown

Egg-chefs,
I know 160 degrees is what "they" say is the proper internal temp of pork.
What do you, fellow eggers, cook pork to??
I,m cooking one saturday, indirect at a dome temp of 300-310 degrees.
Looking for done, but not dry.
Soaking in brine now.
Thanks to all....[p]GaryJ

Nature Boy

GaryJ,
Many sources say pork nasties are dead at 137. The lean loin cuts are best cooked to 145-155. I like 150. Just a hint of blush pink in the center. If you have guests who would shudder at any hint of pink in their pork, go to 160.[p]Beers!
NB

Unknown

Nature Boy,
Thanks for your input. I'll try about 156-158 degrees and see what happens.
An ice cold Grolsch back at ya.[p]GaryJ

Shelby

Nature Boy,
How long of a cook time...approx on tenderloins?
For some strange reason, it's one of the things I haven't cooked yet love them!

KennyG

GaryJ,[p]Nature Boy is right on the money here. We do lots of pork and never beyond 145* internal.[p]Here's a recent article from the local paper about cooking pork.[p]K~G

[ul][li]The new pork[/ul]

Unknown

KennyG,
Great article!
Between it, you, and NB's replies i'm convinced to try a lower internal temp.
Thanks for the input.
Egg-On....[p]GaryJ

Nature Boy

Shelby,
I think this thread is geared toward the "loin" cut as opposed to the tenderloin. But I like my TL's cooked direct at 300-350, flipping every 10 minutes. They usually take 25-40 minutes to reach 145-150. TimM's site has some good info and pictures. It is one of his favorite cooks.[p]They are one of the most satisfying and consistently good meals![p]Cheers
NB

Nature Boy

KennyG,
Great article. Thanks![p]I find it very interesting how strong peoples' minds can be when it comes to food. Interesting to hear the chef in that article talking about how he has to overcook the pork for the many people that just can't get past the pink. No matter what you tell them, they want it chalk white. It is ingrained in their brains that they will get violently ill if they eat pink pork.[p]On a related front, I hear the Qers who do catering talking about how many folks won't even touch the smoked chicken that is pink. Even though it is explained to them that it is cooked past the temp of oven chicken, and that the smoke causes the pinkness....they still won't touch it.[p]Psychology and food hang-ups is a very interesting topic![p]Thanks again for the article!
great weekend to ya
NB

Puj

KennyG,[p]Thanks for the article. It'll still be an uphill battle with many. Hope they like eating shoe leather.[p]Puj