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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-30-2012, 02:41 AM   #1
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Default Pork Loin Temp??

Hey guys,

I've searched about 50 old threads and came out more confused. I'm cooking my first pork loin tomorrow and I'm going to slice it deli meat thin for sandwiches for a family get together. I had this once at a gathering and it was great.

I've seen both the cook it like brisket (foil at 165 and take it to 190) and most others say pulling it around 140. Any advice from people that have tried both methods? Or anyone always have good success?

I am brining it over night and them I have that Butchers Pork Injection I was going to try on it to. Any last minute tips/cooking times and temps feedback would be greatly appreciated.
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Old 12-30-2012, 03:14 AM   #2
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Pork loin is premium lean eating so I respect that and get it off early, 125-135 and will rise in temps.
Good quality pork I do rarer so it is silky and juicy rather than coarse and dry.
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Old 12-30-2012, 03:48 AM   #3
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I did one the other day. Pulled it at 165, let it rest for a 20-30 minutes. Tasted great. But, I think I'll pull the next one off earlier. Probably at 150
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Old 12-30-2012, 06:57 AM   #4
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I always pull mine at 145, then cover loosely with foil and let rest about ten minutes. It will climb to about 150. Pork loin is safe to eat a little pink nowadays.
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Old 12-30-2012, 08:02 AM   #5
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I'm with Bucc on this one. Pull around 130°, rest under a foil tent and the temp will rise. USDA says the safe internal temp for whole cuts of Pork is 145°, so stay close to that as the meat will be drier as the temp goes up. Definitely do not cook to 190!
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Old 12-30-2012, 08:29 AM   #6
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Definitely don't go to the high temps mentioned. I'm still a bit paranoid of rarer pork so I goto 150ish before pulling and letting it rest.
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Old 12-30-2012, 09:54 AM   #7
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I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
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Old 12-30-2012, 10:26 AM   #8
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Bucc has it right for what you are using it for, I believe you will be very happy with the results with that advice.
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Old 12-30-2012, 10:30 AM   #9
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I do mine like some what like Buccaneer pit at 350 cook to 130-135 pull wrap and rest 30 min
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Old 12-30-2012, 10:39 AM   #10
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I usually pull mine at 140 and tent with foil to let it rise to 145ish. Dry, tough pork loin is not good eats IMHO.
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Old 12-30-2012, 10:39 AM   #11
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Originally Posted by Ron_L View Post
I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
Exactly. I've done both also. Neither way is bad, but results are just different.

For slicing, cooking to 140* is probably the right method. Like a brisket results in fall apart tender.

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Old 12-30-2012, 11:27 AM   #12
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I do my pork loins at 300F for about 1 hour, then foil and cook for about another 1/2 hour to 145F internal. Foil and rest for 1/2 hour.

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