Pork loin

[MartinB]

I loves me some thin sliced smoke kissed pork loin.

For some reason it's dirt cheap too...frequently $2/lb ... And you don't lose much weight on cooking. You don't cook pork to enough temperature to squeeze the juice out (< 150), and there's very little fat. Cooks fast at 350, just a couple of hours.

I can eat half a pound of this every time I look at it no problem.

We had $45 of steaks the other night..... By the time you threw away the fat and the bone maybe you got half a pound of meat on each.... I would rather have this any day. $12 for 6 lbs of lean meat vs ..... Absolutely ridiculous steak price.... That maybe ....works out to $40 a pound of edible meat once you discard the bone and fat.

Pleasures of owning a good meat slicer . You can't do it any other way. It's melt in the mouth tender when you slice it thin
Pork loin, bacon, and pastrami..... Reasons to own a meat slicer if you dont

In 3 days.....between me and wife its mostly gone. I don't think I'm going to get to freeze much out of this one.

 

[Timothy F. Lewis]

I generally roast them basic indirect, seasoned and take them off ~140 internal. Rarely more than an hour. I’m confused by your cooking time, is that foil wrapped in the oven?

 

[MartinB]

I generally roast them basic indirect, seasoned and take them off ~140 internal. Rarely more than an hour. I’m confused by your cooking time, is that foil wrapped in the oven?

No thats on smoker. 350 is at the grate, its considerably less a few inches higher at the top of the meat. It was just wrapped in foil to rest for 30 minutes...i pull when the coldest spot inside is 140. Ends up all about 145 after rest. Takes a couple hours starting with 35-40 F meat for me....an hr sounds really fast.

Looking at part of my trend from sunday....it was about 75F at 2:30, and it was pulled at 3:35. So probably 90 min for cook, and 30 min rest.

You actually have to be careful reheating or thawing out sliced pork loin in microwave.... Because of it gets over ~150F... It continues to contract and squeeze the moisture out. You can end up with dripping wet on outside...but dry on inside meat. Just need to warm it slowly . That doesn't happen with things like brisket or chicken that have already been cooked to high temperature and have a lot of fat. Actually helps to render fatty point better when reheating if its too fatty.