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In Reply to: pork loin posted by Naked Bones on November 20, 2011 at 11:22:21:
OK, one question...pork loin like you asked, or pork TENDERloin like many people want but ask about pork loin.
I will guess LOIN, since that is what you asked, and since I have only ever cooked 2 tenderloins.
Season however you like. Simple is best for your first time. Any good pork seasoning will work.
If you can, leave it whole, if not, you can cut the length into half of thirds. I like half best.
Cook it hot, 350ish until it is about 135ish internal temperature. Remove from cooker, cover loosely and let it rest for about 20 to 30 minutes. It'll rise to about 140 and will be safe, but will be still slightly pink and VERY juicy inside.
If people are a little squeemish about the pink, OK, cook it a little longer if you must. Grilled works well for a quick de-pink after it's sliced, but don't over do it.
It's one of my favorite pieces of pig to cook.
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