Pork loin Expert needed. Originally Posted by dtj16
I'm 1 for 3 so far, my first loin being great and serving about 12 people. Just rubbed w/ my spice mix and spritzed often w/ a mango agave juice. My last 2 not good. Was it wrapping it in prosciutto that messed it up? Brine? The 2 bad ones were IT of about 165 before pull and rest. My first good one I ran to 185ish and it was more moist w/ better flavor. I brined 1 of the last 2 that were bad- was that the problem? My wife wanted a go so she rubbed the other w/ EVOO and herbs from her garden. Still not any better..... Where am I wrong. Thx Fellas
I'm 1 for 3 so far, my first loin being great and serving about 12 people. Just rubbed w/ my spice mix and spritzed often w/ a mango agave juice. My last 2 not good. Was it wrapping it in prosciutto that messed it up? Brine? The 2 bad ones were IT of about 165 before pull and rest. My first good one I ran to 185ish and it was more moist w/ better flavor. I brined 1 of the last 2 that were bad- was that the problem? My wife wanted a go so she rubbed the other w/ EVOO and herbs from her garden. Still not any better..... Where am I wrong. Thx Fellas