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Loin of Pork - Optimum Temperature for Tenderness

post #1 of 17
Thread Starter 

Guys,

 

What would be the optimum temperature for loin of pork I am looking for the least temperature possible.

post #2 of 17
135 is my pick fit best temp, let it rest after it hits that temp.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 17

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?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 17
Quote:
Originally Posted by teamfat View Post
 

Medium rare is still difficult for some folks to accept.

I have a difficult time making folks accept even medium well here!!!! Seems like the "pork should be cooked well done" stigma is here to stay. 

post #5 of 17
Thread Starter 

Great :) ... .one more question C or F :P ?

post #6 of 17
Quote:
Originally Posted by teamfat View Post

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?

mjb.

I'm more comfortable with 145. It's not that I'm scared of getting sick, I'm just not at all used to the taste and texture of undercooked pork.

I was at a party a couple of years ago and there was an idiot there that was saying that (and imagine this said with a thick NY Queens accent) "pork's got the cancer so you gotta cook it out real good"

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 17

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.

post #8 of 17
Quote:
Originally Posted by Koukouvagia View Post


...

I was at a party a couple of years ago and there was an idiot there that was saying that (and imagine this said with a thick NY Queens accent) "pork's got the cancer so you gotta cook it out real good"

Well that would certainly convince me to stop eating pork!

post #9 of 17
Fahrenheit
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 17

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.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #11 of 17
Thread Starter 

Ok thanks, yeah got the ThermaQ probe will definitely be using that :) will let you know how it goes thanks for your help?

 

By any chance got any roast recipes on the top of your mind?

post #12 of 17

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.

post #13 of 17
I butterfly it (is that's what it's called?) and then stuff it with a layer of butter, herbs and garlic ans then roll it up, tie and roast. You could stuff it with whatever you want but I like butter and herbs because pork loin is lean and flavorless.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 17
Quote:
Originally Posted by Keith Grima View Post
 

Ok thanks, yeah got the ThermaQ probe will definitely be using that :) will let you know how it goes thanks for your help?

 

By any chance got any roast recipes on the top of your mind?


Rosa di Parma

 

http://www.eatingwell.com/recipes/pork_tenderloin_rosa_di_parma.html

 

http://relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/

post #15 of 17
Thread Starter 

Hey guys just want to let you know it came out amazing and was amazingly tender !! Big Thanks

post #16 of 17
Good to hear but you could let us know what you did that made it come out so good, were any of the tips you were given helpful and did you use any of the recipes mentioned?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 17
Thread Starter 

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)

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