Bone-in Pork Loin


 
B

Brian B.

TVWBB Fan
I've never cooked the bone-in loin from the cooking topics and have decided to do it for Christmas this year. I happened upon a good deal for some loins that already had most of the backbone removed and had been frenched. They are cryovac'd, so I haven't looked at them closely yet and wanted to get some opinions. If they have less of the bone, will that impact my cooking time?

I'm going to post a picture of them once I open them up for marinating and wanted to get any preliminary thoughts.

Thanks

Brian
 
I have to say, this board is great. I'll post some pictures later today, but the loins went pretty flawlessly. I had 2 x 4lb ones to cook and only 4 people to feed so I decided to do one early to test it out and then put the one we were going to eat on the heat later. The test one went almost 2 hours exactly and was a pretty looking piece of pork. The actual eating one was a little bit larger though and stalled out a bit going 30 minutes longer. Delayed dinner a bit and reinforced to my wife that it is hard to schedule around the smoker, but you can't argue with delicious.

I did the OJ marinade that was recommended in the cooking topic and my only issue is that I feel like the very center of the chop was a little bit dry. Every other part was great but the very middle was a bit less moist.

Has anyone thought about adding some salt to that marinade to make it more of a brine? Should I brine them next time before going in the marinade?

Any thoughts appreciated.


Also, don't worry about the first test piece. It is getting ready to go into individual bags in the freezer for emergencies...:) I frequently have pork emergencies at 10 pm after too much beer.
 
Crown roast style?
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(more info) ; http://tvwbb.com/showthread.php?15257-New-year-Prep-%28crown-roast%29-Complete&highlight=crown+roast%3F

Benefit with a cool presentation. But i rather cook it in one peice. Then everything will be perfect. But a herb rub is always a good way to deal with a loin. Whatever you do be sure to report back. Looking forward to it.
 
We just had this for dinner tonight - I did the the OJ marinade version. Started on the WSM at 220, gradual ramp up to 375, two chunks of apple wood for flavor.

What a great cut of meat! A 7.5#er took about 2.5 hours to hit 145 internal - I pulled and rested it for about 45 minutes. Everyone loved it. Very juicy, nice presentation.

CostCo seems to carry this most of the year, I'll be buying it again.
 
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