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Pork Loin --Time and temp?

Unknown
Unknown
edited November -0001 in EggHead Forum
The inlaws are commimg for dinner and I need time and temp information for a small pork loin roast. (about 4 lbs.) Can anyone help?
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    Mornin' Tim.
    Lots of ways to tackle that one, but I really like them done direct over the coals. The key is to slowly build up a nice crust while the inside cooks, and to pull it off at 140, then rest.[p]Check the link for the lowdown. I am thinking you are lookin at 60-90 minutes for your 4 pounder.
    Just one way, but this is my favorite.
    Happy Holidays, and have fun.
    Chris
    [ul][li]Direct Pork Loin[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
    Nature Boy, Thanks for your reply. I was looking for something different. It seem as though I've been a "indirect" rut. Thanks again, I'll let you know how it turns out. [p] Tim

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  • Nature Boy
    Nature Boy Posts: 8,687
    Tim H.,
    Ya, ya gotta live on the edge. djm has been a huge inspiration over the years with his direct cooking, and once you try a well crusted loin, it is tough to go back to indirect. The egg is a perfect cooker to cook direct on. Especially if you cook on a raised grate up in the dome, where you get an amazingly even heat from the dome above and the controlled fire below. You gotta watch it, and utilize the hot/cool spots on your grate. Let the meat talk to you.[p]I have a 2 pound chunk of loin on the small now. I ran it up to 600 with a roaring fire, added a little fresh lump on top and closed the vents down purty good. After 15 minutes it was riding along at 300 with a nice clean burn, and I put the roast on. Been on about 10 minutes now. Lunch is gonna be thin sliced loin sammies and mashed tater pancakes made with some leftover QBabe goat cheese mashed taters. Shweet.[p]Let us know what you end up doing, and happy cookin!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
    Tim H.,[p]I cooked one 2-3 weeks ago at 274 degrees...I think that it took about 2 hours to get it to 140 degrees...then I took it off and wrapped in aluminum foil for an hour or so...it was delicious!
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  • djm5x9
    djm5x9 Posts: 1,342
    Nature Boy:[p]Qbabe Taters with extra feta and some crushed garlic . . . Hmmmm![p]Regarding the feta, the progression from OK to best is cow, sheep, and goat assuming you like the unique taste of feta. For the best price point in Atlanta, I usually settle on sheep feta from Bulgaria, Albania, or Israel . . . However, there is nothing like goat feta from Greece!
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  • Unknown
    Unknown
    Nature Boy, I have a good cook to report. I used your suggestions and I did use a elevated grid after the searing. The cook took 2 hrs @ 300 (to 140) then wraped in foil for about 20 mins. It turned out great, tender and jucy. The inlaws were impressed.Thanks again.[p] Tim

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