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Have you cooked a pork loin roast?

Marianne_Gregory_430865

I bought a 10-lb. pork loin (not a tenderloin) at Costco. I cut it into thirds, and it is now in an apple-cider based brine. I figured I'd cook it in three zip-lock bags to about 135 degrees, but I have no idea for how long or if this is even a good idea.

Anyone have experience cooking a pork loin?

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Comments

fisher23

135°F will be pink, it's great don't get me wrong. 140°F is more white with a tinge of pink, which is most agreeable at my house. I suggest 6 hours. I just cooked one last night, 6 hours was perfect.

Jeremy_131558

It's one of my favs to low temp. I do 138 if I recall correctly. Just salt typically then quick searzall blast to crust it up a little. It's soooo juicy and tender.

Tim_Sutherland_52834

I do 60°C/140°F 3 to 5 hours with a sear before and after. It has a pink hue but doesn't freak people out as lower temps can.

Marianne_Gregory_430865

Thank you, Tim. I've brined mine for two days and it's cooking now. If I take it out and do a temp check, do I put it back and check again periodically?

Marianne_Gregory_430865

thank you, Jeremy. I can't wait to try it. I'll sear it in a hot iron skillet in rendered pork fat. Those torches frighten me.

Marianne_Gregory_430865

Even if I've divided it into three separate roasts of about three pounds each?

fisher23

Yes, a 2" loin chop needs about 3 hours. You need the center core to get up to temp. You can always check the temp and let it cook longer if needed or pull it earlier,

Marianne_Gregory_430865

Thank you, John. The temp reached almost 130 after four+ hours, and since I'm serving it tonight, I'll reheat it to 135° tonight. I know that can take hours, so I will allow a long time for it.