Question re: Mr. Toad's Pork Loin Variation

Pig Sooie

Hey all---[p]I am cooking a variety of things for the son's 1st birthday party on Saturday---pulled pork, chicken, etc. Am also doing (but have never done) the infamous Mr. Toad's [Boneless] Pork Loin (not pork tenderloin). It's about 4 lbs and I am planning on cooking it until it reaches 160 F internal temp.[p]I'm trying to plan out my timing. So, how long should I expect to cook it at 250 F? At 300 F? [p]Any thoughts are appreciated. Thanks in advance for your help.

YB

Pig Sooie,
I cook mine at 350 in a v-rack and drip pan and pull the loin off the egg when it reaches 145.Let it rest for 15 minutes and it will be perfect.
Larry

ravnhaus

YB,
350° indirect and pull at 145° internal.
Just say no to overcooked pork!
Should take about an hour or so and well worth it.
[ul][li]blackberry pork loin[/ul]

YB

ravnhaus,
I just cooked two loin the way you described...They turned out GREAT.
Larry

Pig Sooie

YB and Ravnhaus, [p]Thanks for the tips. I'll cook at a higher temperature for a shorter time, and pull off the Egg at a lower internal temp.[p]