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Half pork loin - Reverse sear?
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tarheelmatt
Posts: 9,867
Having my family over to exchange gifts tomorrow as we came home from my wife's family in Ohio today. Was wanting to cook a half pork loin and thought about doing a reverse sear. Would this work for a pork loin? I generally sear the loin first and finish in the oven if I didn't have the Egg, so I figured I could get by with a reverse sear. Below is what I thought about doing.
- Rub with EVOO and apple cider vinegar
- Rub with salt, pepper, garlic powder
- Heat Egg to 250° and cook till 140°?
- Remove the loin.
- Increase Egg temp to 500°
- Sear until internal is around 150° ish?
- FTC for 30 min or so?
- Enjoy
Anyone done a whole pork loin this way before? Any idea about an estimated time? Any suggestions or recipes please help! Thanks in advance.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
My Photography Site
Comments
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I usually don't sear just smoke indirect. ..Green egg, dead animal and alcohol. The "Boro".. TN
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When I do pork loin, I just rub it down, then about 350 indirect with smoke to 145ish IT. Usually 1-1/2 hours about does it. I FTC'd once but only for about 1/2 hour. At 350 there is no need to sear. It will have a nice bark and be really juicy as long as you don't overcook it.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Agree. No sear.*******Owner of a large and a beloved mini in Philadelphia
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I did 2 bone in pork rib roasts on Boxing Day. One had 9 ribs and the other 5. I brined them overnight. I seared them for around 10 minutes on each side at 600,pulled them off while I set up for indirect and put them back on at 425 until they reached 140. I let them rest for 30 minutes before carving. The meat was very tender.Bronxville, New York. XLBGE, MBGE
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Okay thanks guys. Looks like I will just go 350 indirect till 145-150° pull and FTC and carve. Thanks for the advise guys!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Nicholas_Wetton - That is how I typically cook a pork loin on the stove and it has always came out great. Would probably come out great on the egg too!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Ive reverse seared several. I just dont crank the heat up quite as high. Maybe only 450 or 500. Gives a nice crust.
Little Rock, AR
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