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buccaneer · 12-30-2012, 02:14 AM

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.

12-30-2012, 02:14 AM	#2
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	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. __________________ Hold my dang beer...