pork loin roast time--advice needed

tsquared · April 06, 2006, 10:23:41 PM

I'm marinating then smoking 12 lbs of pork loin roasts to serve to a bunch of guests on Saturday. I plan to marinate them for 10 hours in a plum-cassis marinade, then smoke/cook until they hit internal temp of 135 or 140. I'm thinking box temp of 205 or 210. My question is this--how long do you think 12 lbs of loin taken to this temp will take. I'm tempted to stick it on late Friday night, which I would do for butt, but maybe I don't need to since the internal temp is only going to 135/140. Thoughts?
T2

manxman · April 07, 2006, 02:09:34 AM

Hi tsquared,

The marinade sounds great, how do you make it?

Can't offer any advice on time, is the cooking temperature not a bit low though!? The "danger zone" for cooking meat is generally regarded as 40-140F and the recommended temperature for pork is to bring it to 160F internal. Am I missing something here?

I agree on the box temperature but I would aim higher with the internal temperature, particularly as you have a bunch of guests over!! :-[

Ded Leg · April 07, 2006, 04:51:24 AM

tsquared,

My gut feeling on time would be 12-16 hrs. I would start it Friday night and if they get done sooner just FTC till you and guests are ready to eat. Just remeber as they always say, "it's done when it's done"

Ded Leg

Smokin Joe · April 07, 2006, 08:23:05 AM

There are a lot of factors that can affect the cooking time, but I would estimate somewhere in the neighborhood of an hour to an hour and a half per pound. But, time isn't so much important as is internal temperature...obviously you don't want to serve your guests undercooked meat and 140 is a little too rare for pork, but I might even argue with manxman that 160 is a little too high. Once the roast sits for a bit it will be well in excess of 160 and probably a bit drier than need be.

I would go somewhere in the neighborhood of 150 - 155 on the roast, and then make sure that it sits for a good 15 - 20 minutes prior to carving. This will allow it to rise in temp without over-doing it and still be well within safe limits for consumption. It will also help to eliminate any pinkness that may freak out old-school pork eaters who believe it must be gray to be safe. ::)

manxman · April 07, 2006, 09:14:02 AM

QuoteI would go somewhere in the neighborhood of 150 - 155 on the roast, and then make sure that it sits for a good 15 - 20 minutes prior to carving.

I actually agree with Smokin Joe. I tend to do mine to 155 +/- a couple of degrees and let it sit for 20 minutes or so, I was just quoting both UK and US food agencies that say to bring to 160F internal, taking it out at 155F internal and letting it stand a short while would bring it to 160F in any case.

This site recommends 160F for medium and 170F for well done pork:

http://www.cfsan.fda.gov/~dms/fttmeat.html

tsquared · April 07, 2006, 05:01:34 PM

Thanks for the help gentlemen. I will take your advice and go to a higher internal temp. I am going to start it tonight (Fri.) and FTC it tomorrow when it hits 150.
Manxman--I posted this Plum-Cassis recipe on the board a few years ago, but it is SO good that it bears repeating.
6 fresh plums, pitted and coarsely chopped
1/4 c creme de cassis liqueur
1/3 c cider vinegar
1/4 cup dry Maderia wine
2 cloves garlic, pressed
1 tsp dry msutard
1 T dark brown sugar
1/4 tsp freshly grated nutmeg
2 T fresh rosemary, coarsely chopped
Plums and cassis in pot, boil then simmer for 20 min. cool
Mix the remaining ingredients (except rosemary) with the cooled plum mixture and puree
Add rosemary.
I leave this at least overnight for the flavours to mature, it will keep up to a week in the fridge.
I doubled this recipe for 12 lbs of pork tenderloin roast and put the pork in the marinade for 12 hours. I will smoke with hickory for 3 or 4 hours, then FTC and smoke some local oysters to serve as appies along with a local stout. Should be a good island party... 8)
T2

manxman · April 08, 2006, 05:36:43 AM

Thanks tsquared, that looks great and definately one I will be trying. :)

tsquared · April 08, 2006, 07:46:17 AM

So I started my 12 lbs of pork loin roast at 7:30pm last night at 205 degrees. Gave them 4 hours of hickory, changed water after that and went to bed. Up at 3 am to check and internal temp said 157!! Checked with a digital thermometer and temp was right . Took out the roasts and let sit for an hour then into the fridge as it would be way too long to ftc until serving. I guess I will cold slice them or figure out a recipe to use them in. I have done this recipe before but never took it all the way to serving temp in the bradley. The lesson, I think, is that the pork loin roasts are not as fatty and therefore don't need near the time that a butt does to reach the desired temp. Live and learn and keep smoking!
T2

Smokin Joe · April 10, 2006, 07:43:03 AM

Good catch on the temp...It is always really hard to give a definite time to folks because there are so many variables, especially with regard to the temp slide bar, outdoor temps, vent control, fat content of the meat, and so on, and so on, and so on...

I am seriously starting to consider the digital model as a replacement next time around just so I can have a little more accuracy and control over the smoker temp...

How did the roast turn out overall?

tsquared · April 12, 2006, 03:59:51 PM

I put them with some sauce to heat in a slow cooker 2 hours before serving.I had many happy guests but I thought it was a little dry. I would start it the same day (but early) if I was to do it over again and only take it to 150. I'm taking a couple of lbs of leftovers up for sandwiches to our annual Easter Tofino surf weekend. They'll be good on the beach!
T2