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Old 12-12-2012, 04:37 PM   #1
Tonybel
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Default Pork loin...first ever

This is my first ever pork loin. The best I ever had since I have nothing to compare it too. Any tips or suggest are welcomed.

Here we go.
Marinated loin in onion, cilantro, olive oil, salt, pepper. Seared both sides then placed in a pan with onion and cilantro and 1 cup boiling water.




Smoked for about 1 hour 30 min with oak chunks. I don't know temp but I pulled of the kettle when it hit 155.


Plated. Thank again for looking.
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Old 12-12-2012, 04:40 PM   #2
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Lookin' good from here!!!! Cheers!!!
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Old 12-12-2012, 04:53 PM   #3
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I'd hit it! Salad looks tasty too! little less italian dressing little more Thousand Island Though! LOL
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Old 12-12-2012, 04:58 PM   #4
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Nuttin' wrong wit DAT!!!!
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Old 12-12-2012, 05:51 PM   #5
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Looks mighty good to me!
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Old 12-12-2012, 05:53 PM   #6
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You did well, I lerve pork loin!
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Old 12-12-2012, 05:59 PM   #7
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Looks mighty good to me too!
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Old 12-12-2012, 06:03 PM   #8
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Looks great, but if you really want to enjoy a loin, cook it like a beef tenderloin. Slow smoke/cook till internal hits 125ish, then hit it with a reverse sear and take off heat no later than 140 internal. After rest period it'll be a perfect high 140s.

Pork loins are very lean. Overcooking is death.
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Old 12-12-2012, 06:31 PM   #9
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I'd hammer it!!!!
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Old 12-12-2012, 07:30 PM   #10
Tonybel
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Quote:
Originally Posted by El Ropo View Post
Looks great, but if you really want to enjoy a loin, cook it like a beef tenderloin. Slow smoke/cook till internal hits 125ish, then hit it with a reverse sear and take off heat no later than 140 internal. After rest period it'll be a perfect high 140s.

Pork loins are very lean. Overcooking is death.
Thanks Ropo. I will do that next time.
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Old 12-12-2012, 08:34 PM   #11
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Quote:
Originally Posted by El Ropo View Post
Looks great, but if you really want to enjoy a loin, cook it like a beef tenderloin. Slow smoke/cook till internal hits 125ish, then hit it with a reverse sear and take off heat no later than 140 internal. After rest period it'll be a perfect high 140s.

Pork loins are very lean. Overcooking is death.
I agree. Loin is so lean that even a few degrees over cooked can make it dry and a little tough. I have wrapped a few of mine (similar to a butt) and have had good results. Makes it nice and tender, perfect for slicing. Just throw in a cup of whatever basting sauce you fancy. I like just straight BBQ sauce but you could use beer or apple juice.

That loin you cooked still looks mighty fine and I'm sure my stomach would enjoy every slice! Kudos on the first!
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