Pork loin

[lisa cruisngrrl]

Did a 1.2kg pork loin today. Was done sooner than expected, target was 170f, it hit 190f by the time i noticed about 1.5 hours later, held the temps at about 250 on the lid of the akorn. Not sure where I put our second thermometer so can get grill temps, should probably dig out our laser.

Cumin mint rub. Served with spiced gooseberry jam, creamed corn and mixed green veggies.

 

[SmokinAl]

It had to be dry at 190!

I pull mine off at 140, rest for 1/2 hour & the carryover gets it to 145.

Check out "juicy pork loin" in my signature.

Al

 

[lisa cruisngrrl]

It had to be dry at 190!



I pull mine off at 140, rest for 1/2 hour & the carryover gets it to 145.



Check out "juicy pork loin" in my signature.



Al

a little dry,the spiced goose berry helped

 

[lamar]

Looks good enough to eat!

Your laser will only read surface temps, not IT.

 

[lisa cruisngrrl]

Looks good enough to eat!

Your laser will only read surface temps, not IT.

I know, the idea is to get a temperature of the grill, have a probe for the meat.

 

[lamar]

I use a small block of wood with a hole the size of the probe that holds it about an inch off the grates for cc temp. Lots of folks just stick the probe through a potato to hold it..

 

[waltmayo]

Some electronic thermometers come with a clip for the ambient probe holding it in air above the grate. I like the wood block idea, though. Toss it in there and you're ready to go.

 

[westby]

Try 140 to 145 IT next time.  Will be much juicier.

 

[bellybuster]

I've done 2 loins in the past 2 weeks and both came off at 145-147 IT....perfect both times, juicy and tender