Pork Loin: Low or High Heat

kmellecker · May 2010

I have a 6# pork loin. Should I go low and slow or high and fast. I'm having problems with loins coming out dry and over cooked.

Big'un · May 2010

Lean meat should always be cooked on High Heat. Fatty meats should be low and slow. I would cook at 350F-375F indirect, until internal temp is 140-145. Pull and foil for twenty minutes. Enjoy!

kmellecker · May 2010

I should have known that. Thanks much. Makes all the sense in the world.

Little Chef · May 2010

There are many 'correct' methods.....I prefer raised grid direct, and pull at 137*. You'll find the method that works best for you in time. All the best!

kmellecker · May 2010

Thanks LC. I've been trying raised indirect and it just isn't working. Between you and Big'un I just may get this right.

Cheaven · May 2010

I think the key to both of these points is to pull it off when the internal temp hits. You get above 150 internal and it will start to dry out.

kmellecker · May 2010

What I am experiencing going low and slow, raised indirect, is a very unappetizing gray color to the meat and dry even though I am pulling at 145-50.

Little Chef · May 2010

K - 145-150* is way too high for lean pork loin. Carryover will bring that 145-150 up to 152-157* :blink: . All pork is completely safe at internal temp of 137*. (I actually pull mine off about 132-133* because carryover cooking brings it up to about 140*). It reaaaallly is ok if your pork is still a bit pink....I promise! 137* is the magic number.

kmellecker · May 2010

I prefer pink pork and appreciate your input. I think my problem is I have been treating loin like a butt.

Big'un · May 2010

Personally, I pull mine at a lesser temp(135F) and then foil and rest, but some folks can't tolerate pink pork. The key is high heat, regardless of what temp you pull at.

civil eggineer · May 2010

I cooked 100 lbs for my church once. Cooked direct at 350 dome temp for 1.5 hours until meat temp hit between 135 and 140. The meat temp will normally rise 5-10 degrees after pulling and allow to rest 1/2 hr wrapped in foil. The 140 meat temp is the minimum safe temp and I would try to get as close to it as possible without going over. Pork loin turns to shoe leather pretty quick if overcooked.

kmellecker · May 2010

I think I'm over my stupid, trying low and slow on a loin. Pink and juicy has always been my goal, just haven't achieved it yet. Thanks to all y'al, I'm looking forward to my next loin.

kmellecker · May 2010

I've found that out the hard way.

Big'un · May 2010

Go get 'em bro! I'm 40mi. southeast of Atlanta, if you are ever headed up in this direction.

civil eggineer · May 2010

Low and slow is perfect for fatty meats that contain a lot of colligan etc. Meats with little fat such as pork loin, chicken, turkey, steak should be cooked quickly so they don't dry out.

kmellecker · May 2010

Thanks for all your help. I like your web site. Are you going to have your products at Eggtoberfest this year? They sound pretty good. I'm in the Augusta area and hope to see you at the Motor Speedway.

Pork Loin: Low or High Heat

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