Pork Loin with sausage stuffing

Spring Chicken

I'm traveling to Louisiana this weekend and taking dinner with me. [p]I split open a 4 pound pork loin and stuffed it with a pound of pork sausage with sage (its all I had in the freezer). Then I tied it up and rubbed it well with Chef Wil's G'Rilla rub. Then I put it on the Egg indirect in a V-Rack over a dry drip pan and cooked it at 350° until it climbed to 160° internal. I took it off and wrapped it in heavy duty foil and covered it with towels until it cooled down a bit. It was beautiful.[p]Here's the question... Come Saturday morning I plan on packing it in a cooler and driving for five hours. Then sit'n around talking for two or three hours. When I warm it up, what internal temperature should it be for serving? Any other suggestions would be welcomed.[p]Spring Chicken
Spring Texas USA

GoodEgg

Spring Chicken,[p]It's already cooked, and having taken it to 160 you don't want to cook it further. I think I'd just bring it back up to 110 or 120 covered in foil in a moderate oven (say, 325), just so it's warm enough to be appetizing. Much warmer than that and it'll resume cooking and dry out.[p]You just need to make sure you keep it under 40 degrees or so for the eight hours between refrigerator and oven.[p]

Unknown

Spring Chicken,[p]If your interest is in serving safe meat, it would need to be reheated to 165 degrees internal. [p]See 3-403.11 Reheating for holding[p]Dave

[ul][li]Reheating[/ul]

Spring Chicken

Spring Chicken,
Thanks for the suggestions guys.[p]Spring Chicken

Chef Wil

Spring Chicken,
reheat your loin to 160° and either try and hold it at 140° during serving or after a couple of hours not to excede 4 hours, discard any leftovers.I was thinking of you today, I ordered some Malibu Rum ( 3 flavors)
Coconut, Pineapple, and Mango. I hear the mango goes well with sweetened iced tea and a sprig of fresh mint.

Spring Chicken

Chef Wil,
I "felt" someone thinking of me yesterday but I was hoping it was someone from the Texas Lottery Commission. Knowing it was you will allow me to sleep again. I didn't know they made all these colorful rums until I took my time in the liquor store the other day. I was thinking that rum might be a good additive to some dishes I was thinking of preparing. I ended up buying some Vanilla Rum. I like Vanilla but I think I'm sticking with regular ol' rot-gut rum from now on. I later decided on using Bourbon for my dish. Wasn't that good.[p]Hey, are you coming to the Texas Eggfest? [p]Spring Chicken

Chef Wil

Spring Chicken,
can't make it again this year, been busy and kinda short handed, I am now getting 2 days off a month.......yahooo

Bama Egger

Spring Chicken,
If you like rum you have to get into Mt. Gay and Tonics......lived on them when I lived in the Caribbean.....only there I drank the local homemade stuff.....very tasty! Rum should be drunk as pure as possible.........NO FLAVORS. Paul

Spring Chicken

Paul,
I think that would make you sort of an "expert" so I will give it a try this weekend. Thanks for the tip.[p]Spring Chicken