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Pork loin

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  • Dale 54
    Club Member
    • Sep 2015
    • 3
    • Oronoco Mn.

    Pork loin

    Although a almost 5 year member this is my first post and whoever said “ you can’t teach and old dog new tricks” had me in mind! My first post was a mistake, hope this one is better. Since finding Amazing Ribs my grilling and smoking has given me some fantastic cooks. I struggle mightily with pork loin, I know it’s a tougher cut, but would surely welcome any suggestions on how to make pork loin more tender.
  • Red Man
    Club Member
    • May 2018
    • 1025
    • Western Washington

    #2
    Pork loin is lean. I cook it to 140 IT and it comes out great, really juicy.

    Comment


    • Texas Larry
      Texas Larry commented
      Editing a comment
      What he said👍 Don’t over cook it and you’ll love it! I prefer to season mine fairly liberally with a sweeter rub.

    • smokin fool
      smokin fool commented
      Editing a comment
      +2
      Don't overcook pork loin, I start off with a sear and roast on the smoker to 130-140.

    • RustyHaines
      RustyHaines commented
      Editing a comment
      I cook pork loin to 130 IT then sear it. Always tender and juicy.
  • texastweeter
    Club Member
    • Jul 2017
    • 2895
    • Republic of Texas

    #3
    I either chop it out, grind it, or make a big roulade out of it. There is also Canadian bacon.

    Comment

    • Jfrosty27
      Club Member
      • Mar 2020
      • 704
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #4
      Low and slow to 140 IT. As we all know, everything is better with bacon. So lay a few slices over the top or wrap the whole thing with it!

      Comment

      • theroc
        Founding Member
        • Jul 2014
        • 709
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        #5
        We love pork loin and cook it a lot. Preferences are to dry brine, then apply your rub and either reverse sear on the grill or smoker, low and slow up to 135 F, then sear over high heat, or sous vide at 137 F for 3 hours, then sear on the grill.

        Comment

        • Attjack
          Club Member
          • Aug 2017
          • 3960
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
            Weber 18"
            Weber Jumbo Joe
            Weber Green Smokey Joe (Thanks, Mr. Bones!)
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            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
            - With Rear Infrared Burner
            - With Infrared Sear Burner
            - With Rotisserie
            Empava 2 Burner Gas Cooktop
            Weber Spirit 210
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            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
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            Fire pit grill

          #6
          I just cooked one. I decided to stuff it with spinach, cheese, and olives.

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          Comment


          • EdF
            EdF commented
            Editing a comment
            Looks great!

          • texastweeter
            texastweeter commented
            Editing a comment
            Some kind of roulade like this is how it ends up 90% of the time at my house.
        • RonB
          Club Member
          • Apr 2016
          • 12686
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #7
          Welcome to the posting side of The Pit.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5481
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #8
            We either cut a big Costco loin up into slices for loin chops and / or roasts, Like said above, a lean meat. Not made for low n slow.

            Comment

            • JoeSousa
              Club Member
              • Sep 2016
              • 876
              • Spokane, WA

              #9
              I got a big Costco pork loin a few weeks back and cooked half of it on Easter. I dry brined it over night, gave it a rub with some pretty standard bbq rub, and then smoked it until it his 140 internal temperature. I think I cooked it at around 300 degrees??? Then I glazed it with some apple cider syrup, let it rest for a few minutes, sliced it, and served it.

              Don't go past 145 or 150 at most. Keep it below there and it should be at least somewhat moist and juicy.

              I took the other half and used Michael Ruhlman's Canadian Bacon cure and made some Canadian bacon. Next time I would leave out the garlic but other than that it was excellent.

              Comment

              • DavidNorcross
                Club Member
                • Nov 2017
                • 1499
                • Virginia
                • Rec Tec RT-680
                  Coleman RoadTrip LXX
                  Javelin Pro Duo
                  More Cast Iron than I care to admit

                #10
                We love pork loins. As everyone says do not overcook and you will have a great piece of meat. We love to stuff ours as well and you can try just about anything you want to experiment for the stuffings. Good luck and welcome aboard.

                Comment

                • randy56
                  Club Member
                  • Aug 2017
                  • 445
                  • Newburgh In

                  #11
                  Cooked one a couple weeks ago, I injected it with a pork injection, rub was a slightly spicy one turned out fantastic. And agree with others cook to 140, It will be more juicy inside, I cooked it at 275 degrees. Don't know how to make them more tender that that. You did fine on your post.

                  Comment

                  • mountainsmoker
                    Banned Former Member
                    • Jun 2019
                    • 1851
                    • Bryson City, NC

                    #12
                    I also cook to 135-140, Then tent and let rest for 15 minutes for the heat to equalize.

                    Comment

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