My first pork loin

[rambo1964]

I have been wanting to do a pork loin and they had them on sale for $1.69 lb so the time was right. I scored the fat cap and rubed it down and put it in the frig overnight.

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• rambo1964
• Jul 10, 2017

Well ended up the wife had different plans, so it stayed in the frig a extra night. Got up Sunday morning turned on my MES and lit my AMNPS, put the loin on at 7:00 it was about a 5lb loin.

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• rambo1964
• Jul 10, 2017

I have seen on here temp range from 145 to 160 so I was aiming for 150 to 155. By 11:30
I was at 154 so I pulled it off the smoker and wrapped it, expecting to keep it wrapped for 30 min. But some things came up and it ended up staying wrapped for two
hours, but was still plenty warm when I got back. Opened up the foil and the juices was flowing.

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• rambo1964
• Jul 10, 2017

Sliced it up and man was it good. Nice and tender and juicy. The wife really liked it too.

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• rambo1964
• Jul 10, 2017

The final shot of the meal, corn on the cob, baked potato and some watermelon. It was a good day. Will definitely do this again.

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• rambo1964
• Jul 10, 2017

 

[chef jimmyj]

Looks great and nice job. Just a bit of info...That is a Pork Loin sold whole, 10 to 16 pounds, center cut which is mostly rib eye meat that is light colored and very lean weighing 3 to 8 pounds. The other portions are sirloin and shoulder cuts that have light and dark meat, are a bit more fatty and weigh 3 to 5 pound depending on how they are cut. Loins are often cut into Chops.

In contrast, whole Pork Tenderloins are rarely bigger than 2 pounds and 8" long, usually about 1.5 pound each and often come in 2 packs. They are no more than 3" thick at one end and come to a point. Tenders are very lean with just a bit of silver skin that is easily removed...

Pork Loin is often confused with Tenderloin mostly because of less than honest Marketing. The term " Tender " with Loin gives an air of quality. Even the pic below shows a Tenderloin on top and a Center Cut Loin on the bottom, with Tenderloin in the description. A hog that has a 16 Pound Tenderloin would have to be Hippo sized.

...JJ

 

 

[rambo1964]

lol believe it or not I knew that, don't know why I said tenderloin. I specifically wanted to do a pork loin. Thanks for the heads up. I've updated the post to say loin.

 

[Rings Я Us]

Got this the other day. 10 to 13 lbs they had. I used half.. way bigger than the ECB grates. Yours does look yummy.. Nice job.

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• Rings Я Us
• Jul 10, 2017

 

[SmokinAl]

Great job on the pork loin!

It looks fantastic!

Al

 

[GaryHibbert]

NICE job on the loin. Looks delicious.

If you like loin, you might want to try a stuffed loin. Adds a whole new dimension. My favorite is loin stuffed with lots of apple pie filling (see Bearcarver's step-by-step).

Gary

 

[tropics]

Rambo That looks great I have to give you a point for a first,that was a success 

Richie

 

[jokensmoken]

Try making Canadian bacon with your loin...nothing beats home made hickory smoked Canadian bacon...I've done dozens and used several different brines (wet and dry) and still haven't settled on a favorite. Pick any proven brine and try it out...you'll soon be adding honey, maple syrup and other flavors.
Walt

 

[rambo1964]

Sorry I missed some of y'all's replies, don't know I missed them. Thanks for the points. I will have to look into stuffed loin and Canadian bacon.

 

[joe black]

J.J., please reply to this as I didn't see anything in your post above. Rambo said that he took his loin off at 154*. I was under the impression that a loin should not be done until an IT of 165*. His finished slices looked a little pink to me. Can you please confirm the official JJ finished IT.

Thanks, Joe

 

[Rings Я Us]

Pink is ok.. 150 is ok... I think 145 to 150 then rest for 10 minutes. If you don't want pink maybe 155 is the longest I would go.

 

[rambo1964]

I know in the picture my loin looked pink, but believe me if it had been the wife would not have eaten it. I worried about the IT also because after searching on here I seen some people pull it at 145. Hope JJ can put some info on this also.

 

[Rings Я Us]

Funny how some people don't like it less well done when it's juicier.. oh well.. I would say pull at 155 then, rest 15 minutes with a loose tent of foil. . If there is ever any pink you can always nuke it for 30 seconds.

 

[pc farmer]

145 is done for pork. The pink outside part is a different texture/ muscle of meat.

In my cured loins it comes out different then the rest of the loin.

That is a very tender piece of meat.

 

[Rings Я Us]

I think 145 too. But your really pushing your luck going over 150.

 

[Rings Я Us]

150 this was not pink.

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• Rings Я Us
• Jul 31, 2017

Couple weeks ago

 

[joe black]

I stand corrected. Where did I get that 165* from?

Thanks guys.f

 

[jokensmoken]

I know Canadian bacon is a little different because it usually has a cure added and in many cases gets a second cook but I've never taken mine above 143-145 IT and I've smoked hundreds and hundreds of pounds of Canadian bacon as well as stuffed loins. Uually I pull them at 140 IT and let them coast the rest of the way...if im doing several (usually do) I'll pull a couple FOR MYSELF at 130 IT then slice and freeze it for later meals where the bacon will be cooked some more (usually for breakfast)
I'm careful about gifting under cooked Canadian bacon as I can't be assured it'll be cooked more later but believe 145° IT is perfectly safe.

Walt.

 

[bbqwillie]

I stand corrected. Where did I get that 165* from?

Thanks guys.f

You got the 165 from the old FDA recommended minimum temperature for pork. I believe it changed to 145 around 2012, maybe 2013. Believe it or not many people still cook it to 165 or more. Yuck.

 

[jokensmoken]

My.mom and daughter both still over cook the blazes out of any pork...mom because it just habit and at 80 she ain't changing...
My daughter on the other hand says "why after all these decades is 145° suddenly safe". I don't trust them.
As much as I try to tell her it's because of better disease management, safe processing practices and a little bit of an overly "better safe than sorry" mentality of years past she still just harumphs me and over cooks the hell out of it.
Consequently I don't eat with either of them when pork (unless it bacon) is on the menu.

Walt