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Bone in Pork Loin for Fathers Day
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I'm doing a 6-7lb bone in pork loin this weekend for Fathers Day. I've read about everything here on the subject and good to go. However, I'm amazed at the range of recommendations for doneness. I get it that the old paradigm for pork was always a minimum of 160, but I still see a lot of recommendations for 135 all the way up to 170. My wife and son don't like too much pink at all on pork, so I'm targeting 150 then a 30 minute sit. Some say that will be rubber, but that's where I plan to go.
Steve
X/L BGE
Louisville, Kentucky
X/L BGE
Louisville, Kentucky
Comments
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If you can I would brine it. Enjoy, bone in pork loin is lovely.
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The FDA lowered the safe temperature for pork to 145 years ago. I think it was around 2010 actually, but many sites and charts still show 160.
https://www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature/
My family still gets a little sqeemish around pink pork so I target around 150 just as you suggested. I have made these for multiple family gatherings and they are always a huge hit. I inject with a concoction of maple syrup, apple juice, apple cider vinegar, salt, spices.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
If you take it to 150F I would probably wet brine it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I would pull at 145 as with a 30 min rest the temp will continue to climb removing the pink so the family will be covered.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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SmokeyPitt said:The FDA lowered the safe temperature for pork to 145 years ago. I think it was around 2010 actually, but many sites and charts still show 160.
https://www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature/
My family still gets a little sqeemish around pink pork so I target around 150 just as you suggested. I have made these for multiple family gatherings and they are always a huge hit. I inject with a concoction of maple syrup, apple juice, apple cider vinegar, salt, spices.Looks fantastic! I only hope mine comes close!
Steve
X/L BGE
Louisville, Kentucky -
One more suggestion to brine - can make a world of difference with pork loin.Maryland, 1 LBGE
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Finished brining and getting ready to put this roast on. Thanks for the comments/suggestions.Steve
X/L BGE
Louisville, Kentucky
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