Zak
Full Fledged Farker
- Joined
- Nov 23, 2010
- Location
- Monson, MA
I think it might have more to do with the meat itself and not how it was cooked, nor final internal temp. I do agree completely that it should be pulled around 140° then rested for a short time but i've cooked a lot of pork loins the exact same way and have come to realize that some come out great while others would be better tossed in the garbage. I will not buy loins that are in cryovacs and enhanced since i find those to be the biggest let-down. When the local grocery store has their untrimmed loins on sale i buy a couple and trim them up myself, i find them to be much juicier and tender than cryovac'd ones. Plus i get some ribs out of the deal for $.99 a pound. So try a different brand or store to see if you can't get a good loin.