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I want the (almost) perfect Pork Loin


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#21 Rob Ryan

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Posted 06 September 2013 - 05:13 PM

View PostStephan Franklin, on 06 September 2013 - 01:24 PM, said:

p.s. Big meats and going by time will get you in trouble. You go by feel and/or temp.
140 and rest. I gotta find one of those. MMMMM. Zack might have to cook my xmas dinner ;-)

#22 Abel Tirre

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Posted 10 September 2013 - 07:42 AM

Ok I tried a pork loin Friday night (couldn't help it after looking at those pics) and it came out great following Stephs suggestion and cooked it at 320. Great flavor, taste and was juicy, but I think I need to try a reverse sear as Adam suggested.

I just think it was missing a little something without a nice slightly crispy exterior that you get when you sear.

#23 Rob Ryan

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Posted 18 September 2013 - 05:13 PM

Ok, I cook my second Loin like Stephan suggested and what a difference. Juicy and tender. That brine made the meat taste and smell wonderful. The four of us almost ate the entire roast. Thanks for my new way to cook Pork Loins

#24 Stephan Franklin

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Posted 19 September 2013 - 04:07 PM

Glad you enjoyed it!

#25 Rob Ryan

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Posted 05 January 2014 - 09:16 PM

Thanks for the tips Stephan. I did my Pork Crown and it came out awesome with your help. Thanks again

#26 Stephan Franklin

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Posted 06 January 2014 - 07:21 AM

Awesome, Ryan and take some pics man :D




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