Cooking a pork loin (ribeye?)

Discussion in 'Cooking Forum' started by OneShotBandit, Feb 24, 2020.

  1. OneShotBandit

    OneShotBandit Elite Refuge Member Supporting Member

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  2. tcc

    tcc Elite Refuge Member

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    They're telling you right; get much over 145 and it dries out quickly. If you've got the gear sous vide works great.
    Gonna try one on a rotisserie tomorrow!
     
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  3. trap25

    trap25 Senior Refuge Member

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    I agree off as close to 135 or a bit under wrap in foil for an hour. I’ve done hundreds of fresh boneless hams for events. Many times I foil wrap put them in coolers for 2 1/2 hours and slice. Still hot and juicy. I think I’m getting hungry.
     
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  4. IV Hunt

    IV Hunt Senior Refuge Member

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    I agree with most of the advice. I just did one a few weeks ago.

    Brine
    Temper the roast for an hour before cooking
    I do like a digital temp probe (to keep me paying attention)
    I prefer 325F (the hotter the cooking temp, the more the temp will coast upward when removed to rest)
    (with Pork, I like to squeeze fresh lemon over the roast at 20 min intervals)
    Remove at 130 to 135
    Cover lightly and watch the thermometer until it peaks, then recedes to insure it is moist
     
  5. OneShotBandit

    OneShotBandit Elite Refuge Member Supporting Member

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