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Unread 03-04-2013, 04:54 AM   #15
Skidder
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Join Date: 02-02-08
Location: Westfield,Ma.
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Make a variation of this. One of my favorites. Next time brine your loin for a few hours and cook till 147-150 internal and let it rest. Will be moist every time. FDA lowered the final finish temp of pork I believe to 145 but I go a bit higher because my wife still won't touch even slightly pink pork. Here ya go. Delish.
http://www.simplyrecipes.com/recipes..._poblano_stew/
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