How to insure tender pork loin

Unknown

I just purchased a "Pork loin, top loin" 6.5 lbs.
What is the best way to prepare this so it will not be tough or dry? Should I marinade? In what? What temperature for about how long? Thanks for any help.

Bobby-Q

Nancy,
Brine it for at least 4 hours. 1 cup salt, 1 cup sugar, 1 gallon water, whatever flavors you feel like throwing in, but no acidic or vinegar products. Heat some water and melt everything, then add ice to cool it, then add cold water to make it a gallon. Out the pork in a small cooler or other vessel that will hold it and the brine. Keep it cold during the 4 hours.

Unknown

Bobby-Q,
Thanks for the help. I will try this. I am excited and hopeful that my pork loin will be moist and tender for my guests!
N

Car Wash Mike

Bobby-Q,
E-mail me that recipe if you got time. Yours keeps getting bounced back.[p]CWM

Bobby-Q

Car Wash Mike,
Should be in your inbox.

Unknown

Bobby-Q,
Have you any suggestions as to temperature and time? It is 6.5 pounds

Marvin

Nancy,
Roast over a 325-350 fire, indirect, until the internal temp is 145-150. Let it rest 10-15 minutes, and then slice. There is a recipe in the recipe section of this board for a stuffed loin; link below. I've modified this many times with different fruits, nuts or whatever. Same temps. It's excellent. Have fun.
[ul][li]Stuffed pork loin[/ul]

Wise One

Nancy, big thiung here is to not tak eit too high. It used to be the FDA recommended 165-170 minimum. And with the "old pork" you could do that because there was so much fat in it. Today's pork is much leaner and if you take it that high it will be dry. Take it off at about 145 and let it rest in foil (it will rise to about 150 or so). It will be slightly pink but wonderful - just don't let anyone tell you it's not done. It is![p]If you really want to take it up to 160 or so, you might try layering it with bacon. It will baste the loin as it cooks to keep it moist.