Pork loin in the morning, best ideas

BubbaGump

OK, I'm doin a pork loin in the AM. The last time I did one I marinated in red wine, dry mustard, crushed red pepper, black pepper AND fresh ground black pepper, kosher salt & olive oil. Sprayed for the first 3 hours with that mixture, then the last 1 1/2 hours with cranberry juice. It was EXCELLENT!!! Does anybody else have any other good recipes?[p]Thanks!
Buster

Unknown

BubbaGump,[p]What was the internal temp of the meat after 4 and 1/2 hours? I cook pork loin to 140.[p]Lee

BubbaGump

QSis,[p]I cooked the last one to 165-170 as everything I found on the web ranged fro 140-200. I picked close to the middle. The BGE recipe book states 170 on pork and I figure that's probably medium since from a liability standpoint they can't advise rare temps or even medium rare. Unless advised otherwise, I may do this one today to about 155 and see what she looks like. We'll see.[p]Buster[p]

Nature Boy

BubbaGump,
If you go past 150, you are overcooking that meat....IMO. A blush pink in the center is desireable, and much more moist. Also remember the temp will rise during the rest. Consider at least trying to pull it off at 145 and see what you think!! [p]Ales to you
Chris