What would be the optimum temperature for loin of pork I am looking for the least temperature possible.
I'll second 135. It should give a nice medium, maybe leaning towards medium well. Medium rare is still difficult for some folks to accept. But then again for the Mince challenge I did raw pork, so what do I know?
I usually shoot for 135-140°F. Like Koukouvigia, it's not because I'm afraid of getting sick, but it's more of a texture issue. I just don't care for the texture of rare or MR pork. It's too mushy, too getatinous, or something. I want it pink though.
Well that would certainly convince me to stop eating pork!
If we're talking roasted then I put a wire probe in it and pull it @ 133 F. Carry-over will take up to that 140-ish range where it's definitely done with just the very faintest trace of pink. If I am cooking it sous vide then 130 F. Pork loin is so lean that there's no room at all for overcooking IMO.
I insert slivers of garlic and rosemary then season well with salt and pepper. An apple cider vinegar glaze goes well with pork as well. I trim the fat cap and remove the silver skin then tie the cap back on. If it doesn't have a good fat cap I'll trim it and then wrap it in bacon. I want it just done like 135 - 140 first time around. I measure temp from the end so I can reheat the center without drying it out for leftover.
Rosa di Parma
Well basically, First I trussed it, then I seasoned it with olive oil, salt, pepper and apple cider vinegar. When I got it to 58c I brushed it with english mustard then I rolled it in a herb/almond crust(breadcrumbs, almonds,parsley) and put it in for an extra 5min @ 250c. Served it with broccoli and potato wedges(smoked paprika, garlic, olive oil, salt)