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Hugh Jorgan
08-09-2009, 03:24 PM
I been reading a lot the past couple of days about pork loin. This isn't my favorite cut by a long shot, but my wife likes them sliced for pork medallions and wild rice. Looks like its gonna be pork pieces of eight instead tonight.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0081.jpg

The thing is, I thought about tying it up, or at least sticking a tooth pick or two in it, but I handled it a lot while rubbing and it stayed together good. Go out after a while to take a peak and it had fallen in half. Oh well.

Tarpon65
08-09-2009, 03:36 PM
Last one of these I did a few weeks ago, I marinated in a citrus Mojo marinade then wrapped them together in bacon before putting on the Weber Kettle. Served with black beans and rice, it was wonderful! Enjoy your dinner.

Bill-Chicago
08-09-2009, 03:39 PM
Thats a pork tenderloin, not just a pork loin.

They are packaged in twos of 1.5+# each, versus a pork loin which is near 4# for the half, or 8# for the entire loin.

Sarge
08-09-2009, 03:42 PM
Hugh,

Looks outstanding! Pork Loin is my favorite things as well. Wish it was a category at comps. I have yet to meet someone who does not liked a good smoked loin. I especially like to get the whole loins at Sam's and cut them down to 2-3 pound pieces and try some different rubs and sauces.

Sarge

Hugh Jorgan
08-09-2009, 03:58 PM
Yeah tenderloin, it's a little over two lbs. Next time I will wrap in bacon, thanks for the tip.

OakPit
08-09-2009, 05:21 PM
They look great! What time & temp did you choose for those?

Hugh Jorgan
08-09-2009, 06:18 PM
I put them on at around two, took them off around 5:15. They are wrapped up in foil on the counter. Going to pick up the kid and when the rice is done, more pics.

Temp on the stubby was 220 - 230 the whole time. Internal temp of fatty after pulling was 175F. The pork was 175F as well before I wrapped it.

Lightly rubbed with pepper and no salt seasoning.

Bbq Bubba
08-09-2009, 07:15 PM
Can i suggest 160 on the fatty and about 145ish for the Tenderloin. :biggrin:

Hugh Jorgan
08-09-2009, 07:36 PM
Can i suggest 160 on the fatty and about 145ish for the Tenderloin. :biggrin:

I fell asleep in the chair. :icon_blush: They were on for 30 - 45 minutes more than I intended. The loin was extremely moist and delicious. I like my fatties a little drier though.

Even though I fell asleep, I don't check temps before I remove from the grill usually. I do it all by feel. I stick the thermo in while it's resting. The pork slipping in half and the little nap made this a less than ideal cook for me but it was delicious nevertheless. I'm loading pics. Don't expect them to be real pretty. I was ready to eat. :-P

Hugh Jorgan
08-09-2009, 09:06 PM
http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0086.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0088.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0089.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0090.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0082.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0085.jpg