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darita
02-24-2019, 09:25 AM
Just checking...I remember reading that the new "safe" temp for pork is 145*. Is that right? I'm doing some loin chops and want to make sure they're safe, but not overdone. Thanks!
By the way, I'm doing them in the kettle...hot, indirect, then a quick sear at the end. Sound ok?

Joshw
02-24-2019, 09:31 AM
145 is safe, just know who you are serving it to. It will still be pink in the middle, and some people will think it is under cooked.

SMOKE FREAK
02-24-2019, 09:33 AM
145 is safe, just know who you are serving it to. It will still be pink in the middle, and some people will think it is under cooked.


145 is safe but 150 is a better finish temp in my opinion...

rwalters
02-24-2019, 09:37 AM
Reverse searing on the kettle will work just fine. My wife who likes her steaks medium well/well will eat pork cooked to 145° and seems to really enjoy it. She has questioned whether it was done once or twice when looking at it, but as soon as I told her yes, that I had verified with my Thermapen, she ate and was as happy as could be with it :)

I much prefer pork chops/loins cooked to 145-150° than 150°+.

rwalters
02-24-2019, 09:40 AM
145 is safe but 150 is a better finish temp in my opinion...



Agree, I think 150° gives a better/firmer texture. Taking the pork off a hot fire at 145ish° should allow the carry-over to take it to about 150° during a short covered rest.

Mike in Roseville
02-24-2019, 11:26 AM
Agree, I think 150° gives a better/firmer texture. Taking the pork off a hot fire at 145ish° should allow the carry-over to take it to about 150° during a short covered rest.

Agreed. Pull at 145 and a carryover to 150 is perfect for most people.

El Ropo
02-24-2019, 02:41 PM
I try to pull loins off the heat at 138-140 F. Then I let them rest lightly tented for 20-30 min. They almost always end up being 145-147 in the middle after the rest. This is the sweet spot for me. If someone doesn't like pink pork, they can go eat at McDonalds :)

jermoQ
02-24-2019, 02:56 PM
I am on the 145 to 150 boat and rest. To me, itmakes it more juicy and tender.

Monkey Uncle
02-24-2019, 04:33 PM
If the chop is all or mostly the white meat muscle, I pull it at 140. It will still be a little pink, but not nearly as pink as a mid-rare steak. Perfect texture and moisture, in my opinion. At 150, it will no longer be pink and is a little too dry and tough for my taste.

The farther back you go on the loin, the chops will have more of the dark meat muscle. For chops that have a substantial portion of this muscle, I cook to 145 - 150. I find that it is very pink and has an "underdone" texture at 140.

KevinJ
02-24-2019, 06:08 PM
I cook them at 350 and don't sear, pull at 140 IT then let it rest for 20-30min and the IT will climb to 145 if not higher, they come out perfect.

https://i.imgur.com/0doOtGT.jpg?2

https://i.imgur.com/N3QPEa3.jpg?1

gtsum
02-24-2019, 06:11 PM
I pull mine at 140-142 or so and rest and they climb to 145-150


Memphis Elite





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Monkey Uncle
02-24-2019, 07:08 PM
I cook them at 350 and don't sear, pull at 140 IT then let it rest for 20-30min and the IT will climb to 145 if not higher, they come out perfect.

https://i.imgur.com/0doOtGT.jpg?2

https://i.imgur.com/N3QPEa3.jpg?1

That looks like tenderloin rather than loin. I agree that 140 is the perfect temp for tenderloin, although I don't rest it as long as you do.

KevinJ
02-24-2019, 07:37 PM
That looks like tenderloin rather than loin. I agree that 140 is the perfect temp for tenderloin, although I don't rest it as long as you do.It's Pork Loin, I usually cook a half a Loin once a month.

https://i.imgur.com/PitSoZH.jpg?2

https://i.imgur.com/3X8fna2.jpg?2

sleebus.jones
02-25-2019, 06:30 AM
I always pull at 140°, which results in 145°. Cooking to 145° gets to 150° which, like others said above, is dry and overcooked. Try 140°, you can always cook it more if you want.

gcs
02-25-2019, 10:04 AM
I usually pull at just under 150, it's still juicy and a touch of pink, I give the more cooked outer slice to my wife and she still complains. I cannot for the life of me convince her 145 is safe.
If it's not white, dry and crumbly she won't eat it. :roll:

So, I have a new plan, cook to 145, cut a slice for her and put it back in to turn to a burnt offering.

darita
02-25-2019, 10:39 AM
Well...did the cook. I didn't realize how quickly the loin chops would reach temp. Even though they are fat, they hit 145* in about 20 minutes. Almost overshot. Anyways, they came out real juicy.
The meat is real tasty and delicate, however I really wish there was more fat on them. Or, I wish my local store would cut some thick pork chops. I don't like the thin ones.
Thanks for all the help.

dadsr4
02-25-2019, 10:47 AM
Well...did the cook. I didn't realize how quickly the loin chops would reach temp. Even though they are fat, they hit 145* in about 20 minutes. Almost overshot. Anyways, they came out real juicy.
The meat is real tasty and delicate, however I really wish there was more fat on them. Or, I wish my local store would cut some thick pork chops. I don't like the thin ones.
Thanks for all the help.
Look for steaks cut from the shoulder instead. Haven't cooked a pork chop since I discovered them. Those and country style ribs cut from the shoulder have much more flavor.

darita
02-25-2019, 10:51 AM
Ya...love CSRs! Never have seen the steaks, although I didn't know they existed, so maybe I just never noticed them. I'll have to look for them or ask for them. Sounds like the steak is like a boneless CSR? That would be great. I do CSRs like ribs. Would you do the steaks that way as well or what?

dadsr4
02-25-2019, 11:41 AM
Ya...love CSRs! Never have seen the steaks, although I didn't know they existed, so maybe I just never noticed them. I'll have to look for them or ask for them. Sounds like the steak is like a boneless CSR? That would be great. I do CSRs like ribs. Would you do the steaks that way as well or what?
Our local stores sell the steaks-usually around 1/2-3/4", though I like thicker. They have a slice of the scapula in them, and I cook them just like a steak, no more than 160 deg.
https://i.pinimg.com/originals/58/f2/cf/58f2cf56fa73008fab2c4ab606f11593.jpg
I usually cut each one into a bone-in steak and a boneless one, as they can be large.

food4thot
02-25-2019, 04:10 PM
Pull pork loin to tent at 145-150 and been very happy with it. Thick cut chops never more than 15 minutes over direct heat, turning 3 times for perfect grill marks.