Bill, (sorry, not Phil)
I'm talking about pork loin, comes in cryovac, about three foot long or so and six inches thick (this should get a rise out of someone). I've always cooked it to about 145-150* and pulled it and let it sit a while for the juices to redistribute before slicing. I'm cooking pork loin for 75 Saturday night. I just want to make sure that if I cook it to 165*, foil to 190*, and let it sit in a cooler for a few hours till serving time, I won't end up with dried out pork.