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Reheating pork loin

post #1 of 12
Thread Starter 

Im smoking a pork loin for Sunday after church dinner, my question is I'm going to have to smoke it on Saturday and the reheat it for lunch on Sunday, what is the best procedure for this? Should i go ahead and slice it after i smoke it or reheat it somehow and then slice it? thanks

post #2 of 12

Pork loin dries out quick. The best way is going to be heat it in some type of liquid or steam it hot.

post #3 of 12

Smokinhoff , using a probe thermometer , place your Tenderloin in a pan with a raised grate (i.e.-on a little rack to keep it out of the drippings) to save the juices. Smoke at 225*f (or close) until you get an IMT of 165*. Remove the Loin and wrap and place in the Refrigerator and cool the liquid to de-grease it for use in re-heating.

 

On the day you want to serve it , place the Loin in the pan with the Au-jus cover tightly with foil and place in a 225* oven for 2-3 hrs. ,or  until 200* IMT . Remove from pan,shred and add enough of the liquid to make it shine(barely moist) and any finishing sauce you want , this does very well in a Slow Cooker for those that have multitasking going on...

 

Place Loin in the SC and add a little juice , cover with settings on low , and go about your business ,in 3-4 hrs. you can shred and finish as desired. 

 

OR... cook your loin to finish temp. and shred it , place in vacume bags with a touch of the juice and store till mealtime. Place packs in boiling water to heat and finish as usual.

 

Hope this helps , and......

post #4 of 12
Thread Starter 

Thanks for the replies, however i think i would rather slice it than shred it, I also read on here to only smoke it to 140 then remove it, is this right? And does it normally only take a couple of hours?

post #5 of 12
Quote:
Originally Posted by smokinhoff View Post

Thanks for the replies, however i think i would rather slice it than shred it, I also read on here to only smoke it to 140 then remove it, is this right? And does it normally only take a couple of hours?



That's what I do...Then let it cool an hour and slice it 1/2"...Shingle the slices in a pan and add Pan Dripping, Apple juice and/or your Fav Sauce...Cover and refrigerate until Sunday...Reheat in a 325*F oven, covered, to an IT of 160*F and Serve...It won't be Pink any more but will still be juicy...JJ

 

post #6 of 12

Quote:
Originally Posted by Chef JimmyJ View Post



That's what I do...Then let it cool an hour and slice it 1/2"...Shingle the slices in a pan and add Pan Dripping, Apple juice and/or your Fav Sauce...Cover and refrigerate until Sunday...Reheat in a 325*F oven, covered, to an IT of 160*F and Serve...It won't be Pink any more but will still be juicy...JJ

 

                          yeahthat.gif That is exactly how I do it, and never have had a dry loin yet on the leftovers.
 

 

post #7 of 12

If you do it like Chef JJ said you'll be ine.

post #8 of 12

what if u smoke the loin the day before yank it at 140 wrap it hole slap that sucker in the  fridge  then want to reheat next day whole without dryen it out in oven?

post #9 of 12

I had a horrible experience with Jimmy J's recommendation! I followed this instruction. Put a sliced loin in the oven with the drippings (maybe 1/16 of an inch). After reaching 155 degrees in the oven, there was 3/4" of fluid in the pan. All the juice flowed right out of the loin in the oven, turning the amazingly moist loin (absolutely perfect after slicing the day before) into dry, chewy pork . DO NOT cut it, chill, and reheat. Reheat the whole loin and then cut the second day is what I will try next time.

post #10 of 12
Quote:
Originally Posted by haddlebags View Post

I had a horrible experience with Jimmy J's recommendation! I followed this instruction. Put a sliced loin in the oven with the drippings (maybe 1/16 of an inch). After reaching 155 degrees in the oven, there was 3/4" of fluid in the pan. All the juice flowed right out of the loin in the oven, turning the amazingly moist loin (absolutely perfect after slicing the day before) into dry, chewy pork . DO NOT cut it, chill, and reheat. Reheat the whole loin and then cut the second day is what I will try next time.

Sorry to hear you had a bad result. The above technique is super common in catering. Been doing it for years without issue...JJ
post #11 of 12
Quote:
Originally Posted by haddlebags View Post

I had a horrible experience with Jimmy J's recommendation! I followed this instruction. Put a sliced loin in the oven with the drippings (maybe 1/16 of an inch). After reaching 155 degrees in the oven, there was 3/4" of fluid in the pan. All the juice flowed right out of the loin in the oven, turning the amazingly moist loin (absolutely perfect after slicing the day before) into dry, chewy pork . DO NOT cut it, chill, and reheat. Reheat the whole loin and then cut the second day is what I will try next time.

Did you add any other liquids (apple juice/sauce) besides the pan drippings? If not, you were baking that loin further, not reheating!
post #12 of 12
1/16" of drippings? That's a stain on the pan, not juice.
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