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In Reply to: Deep-frying pork loin and beef tenderloin posted by QSis on March 10, 2011 at 19:36:39:
Dang, that sounds good!
No idea on times, but like Buddy says you can pull it out and check. If you are frying in hot oil, your internal temp will rise quite a bit during the rest. Consider less than 140 on the pork loin.
Have fun. Would love to hear results if you think about posting.
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