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HELP!! center cut pork loin - TOUGH
EggLuver
Posts: 64
Please help so that I can make this better next time!
I had a 4lb center cut pork loin roast (bone in). I rinsed it, dried with paper towels, seasoned with dry rub, garlic, salt, pepper. I cooked it indirect with a drip pan full of water at 280-300 degrees. I pulled it at 153 internal and let it rest for 15 minutes. The flavor was great, but it was so tough I could barely chew it!! What could I have done wrong??? I'm thinking it was overcooked, but I had read online in more than one place that 150-160 degrees was correct for this cut. HELp!! What am I doing wrong???
I had a 4lb center cut pork loin roast (bone in). I rinsed it, dried with paper towels, seasoned with dry rub, garlic, salt, pepper. I cooked it indirect with a drip pan full of water at 280-300 degrees. I pulled it at 153 internal and let it rest for 15 minutes. The flavor was great, but it was so tough I could barely chew it!! What could I have done wrong??? I'm thinking it was overcooked, but I had read online in more than one place that 150-160 degrees was correct for this cut. HELp!! What am I doing wrong???
Comments
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pork loin is better pulled at 135-140.. it will rise during the resting stage.
Large egg and mini max egg plus a Blackstone griddle
South Ga. cooking fool !!!!!!!!
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I had the same problem until I looked back and tried it again. You will do better next time.
Here was my successful cook and I almost went past this time because I was looking in the forum instead of watching my cook. Tim
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=948439#948439 -
Yes, you overcooked it. It most likely rose to 160° during the rest. but there could be other things to consider too.
Was this roast frozen?, that can take away from the tenderness. And if it was frozen, too quick of a defrost can make it tougher also.
A good way to add moisture and also give yourself a bigger window on doneness is brining your loins and loin chops. The center chop above was brined and pulled between 145° and 150°.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Will a slower thaw keep the cut tender, say a refrigerator thaw?
Kent -
Yes, moving food from the freezer to the fridge a day (or more for a large piece of meat or turkey breast) ahead is better than a quick thaw when it comes to tenderness.
Many folks that thaw food in a microwave don't realize two important things.... First it begins to cook to some degree which tightens up the meat fibers. You may have noticed a gray area on the thin end of a chop or on some hamburger that has been thawed in a microwave. Second, the low heat used for thawing can accelerate bacteria growth, so it's recommended that food thawed in a microwave be cooked as soon as possible.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Great information, thank you.
Kent
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