Pork Loin Different Direction ... Not BBQ'ed

[zippy12]

https://www.jocooks.com/main-courses/lemon-garlic-roasted-pork-loin/
I also added nutmeg and cumin to my liking

You need 1/8th diamond slashes

marinade 2+ hours

I browned the meat

Very moist even reheated

flour gravy with the pan drippings

Really good change of direction for a pork loin. And yes very lemony

 

[phatbac]

Looks great! my lovely wife is always telling me good food doesn't have to be smoked! (shes wrong) but you made a great meal!

Happy Smoking (or cooking!),
phatbac (Aaron)

 

[SmokinAl]

I'm sure it was a great meal, but to me it looks overdone.
The recipe doesn't specify a finish IT.
I think if you had pulled it out of the oven at 138-140 IT & let it rest about 15 minutes on the counter you would have had a much juicier loin. I don't see any juices on the cutting board. They should be running off the board.
This is how they look at 138 with a rest.

Maybe next time you may want to go by temp, not time.
Al

 

[zippy12]

I agree with you and I did go by temp just went to 160F, but I can tell you the meat was still moist even on the 3 day as lunch... The biggest thing I wanted was another direction to take pork loin...

Ex:
Lemon Garlic - very good
Pork Scallopini - very good
Pork Stir Fry - very good
Jerk Pork - very good (only I heat *HOT*)
Pork in apple cider vinegar - good
pork loin spiral rolled up with filling - good, bit dry even with salt water brine
Pork chops - BBQ, Shake and Bake, etc...