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internal temp. of stuffed pork loin??

Unknown
Unknown
edited November -0001 in EggHead Forum
I've got about a 4 pound whole pork loin on the egg right now that is stuffed with wild rice stuffing. I'm going to be taking it off and transporting it about 30-40 minutes before it is cut and eaten. At what internal temp do I want to take it off at so that it is still good and juicy after hauling it 30-40 minutes. All of your help is much appreciated. My sister in law begged me to do this for her other side of the family's Thanksgiving this evening, lets just say they are a little hard to please. And, of course I'm going to try my best.
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Comments

  • Dawgtired
    Dawgtired Posts: 667
    Dr. Walrod,
    Hi...In Bobby Flay's book,"Grilling for Life", he recommends pulling the pork tenderloin at 145 so that the serving temp will be around 150-155.
    Hope this helps!!

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

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  • bobbyb
    bobbyb Posts: 1,349
    Dr. Walrod,
    Dr BBQ recommended 137 deg for a stuffed pork loin at Waldorf last year. I think the point is that the internal temp will rise a few degrees during the rest period.
    Bob
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  • Unknown
    Unknown
    Dr. Walrod,[p]I do lots of roast pork loin roulade.... LOTS![p]I pull @ 140F internal, then double wrap in HDuty foil, wrap in towels and then into the prewarmed "cooler." T'will be juicy and still hot enough to serve after three hours.[p]~ B

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