Pork Loin cooking time

jlr1973

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Original poster

Jul 27, 2011

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• Aug 13, 2011

• #1

I have seen on several of the post that you should stop cooking a pork tender loin at an internal temperature of 195 degrees.  At any point prior to that should you wrap it in foil?  Are there any rules of thumb for the pork loin like the 3-2-1 for ribs? 

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Aug 13, 2011

• #2

A tenderloin I would only smoke it till 140 and let rest 15-20 minutes and enjoy. 

 

jlr1973

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Jul 27, 2011

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• Aug 13, 2011

• #3

When you say rest, what does that mean….I’m still new to this…lol

 

venture

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Aug 1, 2008

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Central California

• Aug 13, 2011

• #4

Is this a loin, or a tenderloin?  They cook way differently.

Resting is simply letting the meat sit for a while before slicing.  Different cuts need a different time and different method for resting.

With a little more info, and maybe some pics from you, there are lots of experienced folks here just waiting to help you out a bit when you need it.

Good luck and good smoking.

 

jlr1973

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Jul 27, 2011

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• Aug 13, 2011

• #5

Ok…I just checked the meat and it is definitely a Pork Loin, not a tenderloin. It is 8.5 pounds.   

 

meateater

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• Aug 13, 2011

• #6

jlr1973 said:

Ok…I just checked the meat and it is definitely a Pork Loin, not a tenderloin. It is 8.5 pounds.   

Click to expand...

I would still smoke it like I said above, will just take a bit longer, and yes resting is just letting it sit covered for a while to let the juices gather so they don't run when you slice. Don't forget the camera!!!

 

jlr1973

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Jul 27, 2011

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• Aug 13, 2011

• #7

Thanks for the info.  I’ll be smoking it next Saturday. I’ll post some pictures then. 

 

SmokinAl

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• Aug 14, 2011

• #8

You may want to wrap it in bacon to help keep it moist.

They are so lean they tend to dry out.

Personally we pull ours out at 140 & during the rest they climb up to 145.

Good luck!