Help Its my turn to cook the loin.

Discussion in 'Pork' started by irish fan, Nov 29, 2007.

  1. irish fan

    irish fan Fire Starter

    After putting my foot in my mouth by telling my wife that her pork loin was a little on the dry side she had the idea of me cooking the other half [ABOUT 2 LBS.} for our dinner tonight. Can anyone out there give me some tips on keeping it moist as well as flavorful?Its about 15 degrees outside so I would prefer cooking it in the oven.Any help would be appreciated...
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Brine it and done over cook it. To me the biggest mistake with a loin is people taking it to too high of an internal temp.
  3. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    I would think that some of the same things that are used in the smoker to keep meat moist would work in the oven.
    - wrap it in bacon
    - inject it with a brine or butter or even some seasoned stock
    - split it open and stuff it with something that would keep it moist

    Sorry that I don't have a specific recipe, but I'm sure someone will be along with one, hopefully before tonight. [​IMG]
  4. wilson

    wilson Meat Mopper

    I agree with Fatback Joe and Homebrew, do not over cook it...... I know from experiance.

    Use a water pan filled with apple juice or water to help with moister in the smoker.
    Wrap it in bacon if your not going to stuff it, the bacon will help keep it moist.

    Try butterflying it and stuffing it with spinach, riccota cheese and roasted red peppers. then fold it up and tie it and cook it with a very light smoke (apple, or maple)

    Or try stuffing it with cranberrys, chopped walnuts,Gruyere cheese.

    either way you cook it I would take it to an internal temp of 150 to 155 and take it off the pit, Tent it in foil and allow it to rest for about 10 minutes It should reach an internal temp of 160 all by itself then.

    Be sure to use a drip pan to catch any juices while it's cooking, and make a pan sauce with the drippings, white wine and juniper berrys ( if you don't have juniper berrys use some butter and a little honey).
    Good Luck
  5. jbg4208

    jbg4208 StickBurners

    Yah, nothing to it. [​IMG]
  6. geek with fire

    geek with fire Master of the Pit OTBS Member

    I read over everyone's remarks and fully agree. However, here's the cliff's notes version: Bacon, Butter, and Temperature!

    Bacon and butter could keep a hockey puck moist. As for the temperature, if you don't have a digital temp probe, get one; they're like 10 bucks at wally world. Cook it to an internal temp of 160 and no more (you can even pull it out a few degrees early as it will continue to rise. Just keep the probe in to make sure it gets there). When it comes out wrap that dude in foil and let it rest for at least 30 minutes; 1 hour would be better. If you're going to let it rest for an hour or more, after you wrap it in foil, put a towel around it and put it in a cooler. Again, just keep the probe in so you know it stays in a safe temperature.

    Then eat the loin and tell your wife....and I quote...."nanner nanner boo boo"
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    hey guys......since the dude said he is going to cook it in the WHAT temps should he cook it at?

    350, 250?
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    I would bump the heat up.........not exactly a lot of anything in there that needs to get broken down. 325 if I had to get pinned down pull at the internal temp of 150 (at the most) and let it rest.
  9. starsfaninco

    starsfaninco Smoking Fanatic OTBS Member SMF Premier Member

    225-240 in the oven. Personally, I use the rotisserie on my grill for pork loins. Pull it at 155 or so and wrap that sucker. Spray or baste with apple juice. I've not wrapped with bacon, but its on my 'to try' list.

    Edit: I don't see any reason to not bump the temps up either. 325 to 350. Like I said, I don't really smoke mine in the smoker.
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I used the Vanilla brine that's on page 12 of Debi's book of brines on her site, I was very pleased with it but your out of time to brine today (12hrs needed) so you will have to inject whatever you use. Good Luck
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    I don't think the temp you cook at is all that important on the loin. It is the internal that matter cuz they dry out quick.

    I just said higher temp to get it reason to drag it out. LOL
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

  13. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah, a loin is basically a blank canvas willing to take what ever flavor you want to give it...............just don't over cook it.
  14. rip

    rip Smoking Fanatic

    Mix 1/2 stick butter, tsp.lemon juice, a little sage and inject. Put loin on rack with a pan under it on rack. Cook at 325 until loin hits 160. Enjoy!
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Best idea yet!![​IMG]
  16. flash

    flash Smoking Guru OTBS Member

    Correct, except for the 160º. I would go 150 to 155º tops. [​IMG]
  17. teacup13

    teacup13 Master of the Pit OTBS Member

    inject with flavor..... like broiling or cooking a good steak, high high heat, cook fast, dont overcook, let it rest for at least 20 minutes b4 cutting...

    make sure you take it out of the oven b4 meat has come to temperature because of the residual heat will cook it the last few degrees.

    i cook mine at 400 plus degrees to give color or i brown the meat first in a skillet to give it color
  18. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    i have started doing pork loins with a modified 3-2-1 rib style

    smoke for 3 hours at 225 then wrap in foil for the last 2 hours and when you try to cut it the thing will fall apart, very moist and tender

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