View Single Post
Old 12-30-2012, 02:14 AM   #2
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Pork loin is premium lean eating so I respect that and get it off early, 125-135 and rest...it will rise in temps.
Good quality pork I do rarer so it is silky and juicy rather than coarse and dry.
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote