Bone in Pork Loin Roast question...

Ripnem · November 2009

I have a 5+ pound roast to do tonight and I'm not quite sure how long I should figure it will be cooking. I will roast it indirect at 350ish and then finish the last 7 or 8 degrees with a sear, followed by a 10 minute rest.

Any and all advice would be great!

Thanks in advance,

sebring96hbg · November 2009

I prepared a five pound standing pork loin roast last night. It still had the chine which made carving interesting. It is the pork version of the standing rib roast.

The cook was indirect at 250* until the pork reached 165*. I did not sear the pork. I might the next time at two minutes per side using direct heat at 600*. I would then remove the pork as I would prime rib and then complete the cook as described above.

Of course, you can apply rub and inject marinade and use apple wood chips as you like.

I coated the roast with mustard and applied BBQ rub lightly. I also added wet apple wood chips. I did not inject marinade but I would consider it next time. I let it rest for about ten minutes. The resulting carved up chops were very moist.

Good luck and hope this helps,
Joe

Little Steven · November 2009

Adam,

If you have time do it at 250* or 275*. They are so much juicier that way.

Steve

Ripnem · November 2009

How much time would you guess? 4-5 hrs at 250*?

Little Steven · November 2009

Adam,

I don't remember but it's less than four I'm pretty sure. It's not like a butt and there isn't a lot of fat.
You could always bump up the temp if it's going too slow.

Steve

Little Steven · November 2009

I don't know how big this was but it looks like 4-5lbs.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=411014&catid=1

Grandpas Grub · November 2009

For slicing I cook until the internal temperature is 145°, if are going to sear then 135°-140° and then a [ul]quick[/ul] sear.

The meat will be extremely juicy, cooked to 'food safe' temperature.

GG

Ripnem · November 2009

Sweet! yours looks like it has 5 bones and mine has 8 so I'm gonna guess 3-3 1/2 hrs at 250. I think I will cook it to 130 and then foil and towel it. Then head over to my buddys place and sear it quick on his small.

I think I'll test drive some of that Teds rub.

Ripnem · November 2009

Ya man!

How you sittin on snow? We've been basking in 60's and sun for weeks :woohoo:

sebring96hbg · November 2009

Wouldn't you sear the pork first rather than last? What's the thinking behind searing it at the end? I'm always open to new ideas.

Thanks,
Joe

Ripnem · November 2009

Color and texture I guess. Probably isn't needed if you cook it slow to 140 or so. I've been doin the reverse sear on most roasts and steaks for 6 months or so. Just can't stop. :woohoo: Maybe it's just more fun :laugh:

Little Steven · November 2009

Kent,

A five pound roast the temp will rise a bit during the rest. I would guess give or take 8*

Steve

Ripnem · November 2009

Absolutely perfect timing Steve! It's 133 and into the foil and towels for a short trip. Haven't opened to look, but it smells wonderful.

Little Steven · November 2009

sebring96hbg,

One reason is that it is faster and easier to bring the egg up in temp than drop it. I do reverse sear but sometimes the crust and colour are good with just the low temp cook.

Steve

Grandpas Grub · November 2009

I would think that is close. The end sear would take it higher I am guessing.

Kent

Grandpas Grub · November 2009

60's are now a thing of the past for us. No standing snow on the ground here at the house but the mountains... well, I can say we are off to a good ski season and the slopes are open and continue to open every day.

The weather guessers are saying we should get 600" of snow this year, that's over 50'. I am too old for this crap.

37° today and snow here at the house tomorrow if the weather guessers are correct.

The eggs are ready, lump stacked and snow shovel at hand. I am ready but not willing.

In the mean time I will be dreaming of your 60's and thinking of the good old days (last week).

I am late replying and wondering how your roast turned out.

Kent

Ripnem · November 2009

Kent,

Sooooooooo good!

check it out.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=759761&catid=1

Bone in Pork Loin Roast question...

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