Smoked Pork Loin Not Done

[vnmg331]

I did my first pork loin last night on the pellet smoker. Everything I read said to take it to 140 degrees and then let it rest and slice it. So I did, it was actually around 142 when I took it off. It definitely was not done. We are taking it to a potluck today and will put it in crockpot so should be fine but.........why did this happen? I did seem to get some varying temps when I was checking it.

[dadsr4]

It was probably done, just pink, I'm guessing.

[BuffettFan]

vnmg331,
Guessing you spend some time with a lathe?

If it was at 142* in the center, it was done. I usually pull them off at ~135*
Like dads said, could it have been pink from the smoke?

[dadsr4]

After setting, it would have risen above 145 deg, which is the safe temp according to the USDA. And they are conservative.

[sleebus.jones]

Originally Posted by vnmg331

So I did, it was actually around 142 when I took it off. It definitely was not done.

No, if the center was 142° when you pulled it, it was definitely done. You may be coming from the bad old days of 180° pork? Rosy pink pork is definitely done, there's no need to go to dusty, dry snow white anymore. Also, depending on which end you cut from, you may have a bit of the loin cap in there, which is always going to be darker/pinker than the rest of the loin.

Pictures would be good to help us see what you saw.

[Big George's BBQ]

Pork is nice and juicy at that temp. A little pink is good

[Demosthenes9]

As others have said, it was "done". At 145, the color and texture is going to be a bit different than pork at 165. Like a medium steak is different than a well done one. Some people don't like it at 145, whether it's from a mistaken notion that it isn't safe, or, you simply don't like the texture.

Thinking about it more, did you temp it in more than one or two spots before pulling?
It is possible that one side didn't cook as much as the other.


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[mrpigs]

Probe placement a little off maybe?

Usually I poke around with my ThermoPop when the Smoke or ChefAlarm hits my target temp just to make sure I don't find a spot that's cooler.

If I do, then I'll put the probe in that spot and take it up to target temp just to be sure it's done.

[airedale]

Originally Posted by vnmg331

... It definitely was not done. ...

How did you determine this?

[KevinJ]

If you pulled it at 140 the IT will climb to 145 wish is medium, so I would have to assume that whatever you were using to measure the temp was off. I cook Pork Loins a lot, I'd say at least once a month and always pull at 140, use a ThermoWorks Dot to let me know when it hits 140.

Posted this cook last week.

[firefighter4634]

I always pull mine at 140 deg, let rest for awhile. It will have a slight pink color in the center but it is done. Just curious as to what you used to check the temp with? Maybe it is off and needs calibrating?

[longwayfromhome]

Originally Posted by airedale

How did you determine this?

This is the killer question here - what caused you to say it wasn’t done?

[vnmg331]

Originally Posted by longwayfromhome

This is the killer question here - what caused you to say it wasn’t done?

The texture of the meat, just didn't look or feel done.

[qapla]

If you are used to eating pork that is well done - pork that is "done", but less done than well done, will not seem to be done.

It will have a different "look and feel" than well done pork.

[LYU370]

Originally Posted by vnmg331

The texture of the meat, just didn't look or feel done.

Got any pics? KevinJ posted some good pics of properly cooked pork. If you're used to, and are looking for the grey shoe leather mom used to cook, you'll need to keep cooking to about 165.