Pork loin...first ever

Tonybel · 12-12-2012, 04:37 PM

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.

hamiltont · 12-12-2012, 04:40 PM

Lookin' good from here!!!! Cheers!!!

DownHomeQue · 12-12-2012, 04:53 PM

I'd hit it! Salad looks tasty too! little less italian dressing little more Thousand Island Though! LOL

BBQ Bandit · 12-12-2012, 04:58 PM

Nuttin' wrong wit DAT!!!!

harris92 · 12-12-2012, 05:51 PM

Looks mighty good to me!

buccaneer · 12-12-2012, 05:53 PM

You did well, I lerve pork loin!

cowgirl · 12-12-2012, 05:59 PM

Looks mighty good to me too!

El Ropo · 12-12-2012, 06:03 PM

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.

RAZORBACK JIM · 12-12-2012, 06:31 PM

I'd hammer it!!!!

Tonybel · 12-12-2012, 07:30 PM

Quote:

Originally Posted by El Ropo

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.

flyingbassman5 · 12-12-2012, 08:34 PM

Quote:

Originally Posted by El Ropo

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!

12-12-2012, 04:37 PM	#1
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	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. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

12-12-2012, 04:40 PM	#2
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	Lookin' good from here!!!! Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

12-12-2012, 04:58 PM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Nuttin' wrong wit DAT!!!! __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

12-12-2012, 05:51 PM	#5
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA	Looks mighty good to me! __________________ OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

12-12-2012, 05:53 PM	#6
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	You did well, I lerve pork loin! __________________ Hold my dang beer...

12-12-2012, 04:53 PM	#3
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	I'd hit it! Salad looks tasty too! little less italian dressing little more Thousand Island Though! LOL

12-12-2012, 05:59 PM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks mighty good to me too! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-12-2012, 06:03 PM	#8
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

12-12-2012, 06:31 PM	#9
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	I'd hammer it!!!! __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110