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Old 03-03-2005, 01:40 PM   #1
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You could do that, especially on a rotis. Take no higher than 160° (I'd stop at around 158°, maybe even 155°) and loosely tent with foil to rest for 15 min or so.
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Old 03-03-2005, 01:49 PM   #2
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Not sure how you plan to present it, but if there's no flavor contradictions, I like to put slices of bacon around the loin to
keep it juicy.
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Old 03-03-2005, 01:52 PM   #3
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Quote:
Originally Posted by Niagara River Smoker
You could do that, especially on a rotis. Take no higher than 160° (I'd stop at around 158°, maybe even 155°) and loosely tent with foil to rest for 15 min or so.
Agreed with Bill...155* then tent...internal temp will rise to at least 160* as it rests. I like to start it on super high heat all sides for a few minutes...get a nice crust going and then dial the temp back and cook it indirect...althought I have a gasser so it might be a little easier for me to do it like that!!
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Old 03-03-2005, 02:58 PM   #4
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Excellent post Tex Law....low and slow works best on meats with lot's of fat and connective tissue. A tenderloin is naturally "tender", if not dryed out.
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Old 03-03-2005, 02:58 PM   #5
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I'll even go lower, I'd pull it at 145, loosely foil it and let it rest, it will rise to 150. There might be just a hint of pink to it, just a smidgen, but it is fine, and it will be juicy and tender.

I also agree with searing it on the outside to form a crust then lowering the heat. Let us know how you do it and how it turns out.
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Old 03-03-2005, 03:02 PM   #6
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Modern pork is not nearly as dangerous as the "old days" when hogs were eatin' trash and all kinds of stuff.

The new stuff is much safer. Think I read somewhere that there has been a case of trichonosis (sp) in over 20 years. Course ya can't trust the internet. Or me.
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Old 03-03-2005, 03:04 PM   #7
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excellent link here...

http://www.foodreference.com/html/artporktrich.html
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Old 03-03-2005, 03:07 PM   #8
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Thankyou, Capt'n..Was just looking for that!
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Old 03-03-2005, 03:50 PM   #9
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Actually cooking at a lower temp to slightly under your desired finish temp... letting it rest until temp stops climbing. While it is resting, get your cooker temp up higher to 'sear' the meat, then serve. It will not need to let it reat again because you are not changing the internal temp to a large degree when searing after cooking.

This is an AB thing.
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Old 03-03-2005, 04:23 PM   #10
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I remember watching a cooking show with BF...he did a thick pork loin and it was mid-rare inside...although I was scared intially , it looked like everyone eating it thought it was very good that way!
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