Pork Loin Temp

Unknown · November 2009

Indirect, raised 350-375*. Would the experts pull @ 140 or 145?

Wise One · November 2009

The minimum temperature for pork used to be considered 160. I'm not sure it will get to that temperature resting if you pull it at 145. I'd opt for at least 145 but maybe even 150.

http://www.fsis.usda.gov/Is_It_Done_Yet/Brochure_Text/index.asp

Morro Bay Rich · November 2009

Pulled a 2.4 lb loin out of the Egg (350 deg) at 151 deg. After foiling it went to 160 deg in 10 min.

Little Chef · November 2009

Grocery....Pork is safe at 137*. Pull at 140* tops, the rest will give you at least another 7-8*...which is MORE than adequate and safe with a pork loin. (I pull my tenderloins even earlier).

fishlessman · November 2009

140 max, heres a good chart. beware that some refuse to eat delicous pink tender juicy pork :laugh:
http://www.reluctantgourmet.com/doneness_chart.htm

whtfarmer · November 2009

Thanks for the chart fishlessman. I always believed those numbers for pork, but that is the first time I ever had written back-up.

fishlessman · November 2009

what you have to watch out for with the chart is your cooking temp, the chart is based on typical cooking temps and typical sized pieces, if you low and slowed a pork loin there wont be as much carry over, and cooking at really hot temps and or bigger than normal pieces there is more carry over. what needs to be known is when its safe and little chef has the right numbers. other than that i like this chart.

Bordello · November 2009

Hi L.C.
Even though it's been a very long time since I was in the sausage kitchen the Federal meat temp for anything pork or with pork in it was 138 but they did bump it to 140.

They would on occasion check out pocket thermometers for calibration. We used slush ice for 32 degrees to check but if we had anything cooking in the hot water tank we would go the other way for 212.

That 160 is way over done as you very well know.

Mr Best,
Bordello
Doing what I do best, keeping my girls company

Misippi Egger · November 2009

Trichinosis is essentially unheard of in processed pork in the US, and I understand 137-138* will take care of it anyway. No need to go to 150-160* and dry out your wonderfully juicy, egged pork. :laugh:

The surface will be much hotter and any concerns about surface contamination will be 'roasted away' in the heat of the egg.

Other than pork for pulling, I usually try to get it off the grill at 138* (if I can keep from getting distracted :ohmy: ).

Enjoy ! :woohoo:

Humphrey Chimpden Earwicker · November 2009

137 is for trichinosis....
140 is for bacteria

Little Chef · November 2009

Yes....137 for Trich. Which bacteria can be isolated at 140*? :blink: So does this insinuate that a rare steak is unhealtful? :woohoo:

C'mon... you've watched Giada enough to know better.... :laugh:

Pork Loin Temp

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