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In Reply to: Re: Temp for Pork Loin Roast posted by 4MileJosh on August 30, 2012 at 14:07:27:
What he said will be very good, but I like to pull it off @ about 135ish and then after the resting, it'll be up to at least 140. It'll be nice and juicy either way.
My FAVORITE way is to pull it off @ about 130 and let it rest. It will be still slightly pink inside and so much juicier than any other pork you have ever eaten.
yes, by the FDA's rules, it's done and safe
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