Quote:
Originally Posted by Lake Dogs
You know, I have it wrong, and you're right. Would be a:
Pork LOIN
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Ah - loin is definitely different. 140 or so is still the temp to shoot for, but I roast it at a lower temp (300-325). I like to stuff loin (diced apple, walnuts, and brown sugar) or wrap it in bacon. If in doubt about ANYTHING, just wrap it in bacon!
