Reply to "Pork Loin"

tomMember

If it all came out to suit you,then you must have done it right.

Sometimes it is a little difficult to have products with a different finish temp,size,shape,thickness finish together.

Since the sausage was separate,I guess you can remove it when it is ready,or put it in later?

Yes,today's lean bred pork loin doesn't have much internal moisture and has to be watched for overcooking.

Many folks will quick grill loins,or hot roast at around 335Âº,to an internal of around 140Âº+ to prevent drying out.

The resting time will usually allow it to rise another 5-7 degrees.

3/3/0810:20 AM

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