6LB pork loin roast techniques?

bigmikej

I am looking for suggestions on methods and temps for cooking a 6LB pork loin roast. I have brined the roast for 48 hours and have rubbed the meat w/ Elder Ward's NC rub, and then put on a light layer of yellow mustard. It will sit overnight in this state until I cook it Sat. evening. In the end, I hope to have a juicy hunk of meat with a nice char crust in the outside. Should I go direct or indirect (I have a platesetter)? What temp? (Both dome and meat) Approx. how long?[p]Thanks in advance for the help. All assistance I have gotten so far has turned out some delicious meals![p]Thanks!

Wardster

bigmikej,
I would go direct at 300ish. Not sure howl long, depends on how big the cut is. Keep turning the meat and you should get a nice char.

Stogie

bigmikej,[p]Here is how I have cooked pork loin for many years.....[p]Sear each side over high heat(450-500º) for 5 minutes. This will form your crust and start the Maillard Reaction. Then cut the heat back to 400º and cook another 40-50 minutes, turning often(every 10 minutes).[p]Take the loin to about 140-150º, then let rest for 10 minutes before cutting.[p]This method (and the time) will work on any loin roast no matter the weight. It takes the same amount of time to do a 2 lb. as it takes to cook a 9 pound loin.[p]Stogie