What internal temp do I need to reach for a pork loin to be done but not dry. Also how long per pound for tenderloin. Thanks.
Bryan
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Evenin' Bryan,
IMHO, neither pork loin or pork tenderloin are particularly adapted to low and slow. The best cuts for low and slow are the ones with lots of internal fat, connective tissue and collagen. Those two cuts don't have much of that stuff and will just dry out and get tough. I'd do the loin as an oven roast at about 350 degrees and an internal of 145 to 150 degrees. Tenderloin, there are bunches of stuff you can do with that sucker, but again not low and slow.
For instance, slice the tenderloin into pieces about 1 to 1 1/2 inches thick, stand each piece on end and smack with a meat mallet or the flat side of a cleaver to flatten until it's about 1/4 inch thick, dredge in flour seasoned with salt and pepper and fry in butter. Put a couple of those babies between two pieces of buttered homemade white bread and you'll think you've died and gone to heaven.
Last Sunday I did a whole pork tenderloin on the grill. First seared it about a minute on each side in a cast iron skillet heated up the grill just to get the meat nice and brown on the outside. Moved it up to the upper rack with a Polder inserted in the thick end closed the hood and adjusted the temp to 350 degrees. When the internal reached 145, moved down to the grill an and basted it with a mixture of 1/4 cup Dijon Mustard, 1/4 cup apricot preserves and 1/4 cup canola oil mixed up real good. Continued basting and turning the tenderloin allowing the glaze to thicken on the surface of the meat. When the internal reached 150 degrees, removed it from the grill, covered with foil, covered that with a doubled up towel and allowed it to rest for about 10 or 15 minutes. Sliced it and served with more of the apricot mustard concoction as a dipping sauce at the table. It was yum-o-rama.
Hope this helps.
IMHO, neither pork loin or pork tenderloin are particularly adapted to low and slow. The best cuts for low and slow are the ones with lots of internal fat, connective tissue and collagen. Those two cuts don't have much of that stuff and will just dry out and get tough. I'd do the loin as an oven roast at about 350 degrees and an internal of 145 to 150 degrees. Tenderloin, there are bunches of stuff you can do with that sucker, but again not low and slow.
For instance, slice the tenderloin into pieces about 1 to 1 1/2 inches thick, stand each piece on end and smack with a meat mallet or the flat side of a cleaver to flatten until it's about 1/4 inch thick, dredge in flour seasoned with salt and pepper and fry in butter. Put a couple of those babies between two pieces of buttered homemade white bread and you'll think you've died and gone to heaven.
Last Sunday I did a whole pork tenderloin on the grill. First seared it about a minute on each side in a cast iron skillet heated up the grill just to get the meat nice and brown on the outside. Moved it up to the upper rack with a Polder inserted in the thick end closed the hood and adjusted the temp to 350 degrees. When the internal reached 145, moved down to the grill an and basted it with a mixture of 1/4 cup Dijon Mustard, 1/4 cup apricot preserves and 1/4 cup canola oil mixed up real good. Continued basting and turning the tenderloin allowing the glaze to thicken on the surface of the meat. When the internal reached 150 degrees, removed it from the grill, covered with foil, covered that with a doubled up towel and allowed it to rest for about 10 or 15 minutes. Sliced it and served with more of the apricot mustard concoction as a dipping sauce at the table. It was yum-o-rama.
Hope this helps.
Hes right but you can smoke it just pull it out just under done and foil it the temp will rise on it's own other words under cook it use the search on the site