Pork Pork Loin Center Cut Roast?

Parrothead1809

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I must admit that have never cooked one of these roasts either in the oven, on the grill or in the smoker. I have cooked the long skinny “pork loins” before and we love them. Usually cook to 140°F after marinating in one of several “wet” sauces from Wegmans (our favorite grocery store).

We picked up a small (1.6 lb) roast today that has a large fat cap on it. I assume I should trim that down, no?

What is your favorite technique for Traegering a pork loin roast? Any special rub? I really like Malcom Reeds AP & “The BBQ Rub” but want to try something new. Any tips welcome.
-PH
 

JPSBBQ

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The small ones are pork tenderloins. The larger ones are pork loins. The latter is not as tender as the former. Just pick a rub you enjoy and cook to 140-145. If you have a means to brine it will substantially elevate this cut of meat. I just trim any silver skin I can get at. And maybe the fat. There is usually very little fat. Enjoy.
 
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Parrothead1809

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Thanks - I'm now looking for an easy brine recipe with what I have in the house. Also, any guess as to how long this small roast will need to cook at 225?
-PH
 

JPSBBQ

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Thanks - I'm now looking for an easy brine recipe with what I have in the house. Also, any guess as to how long this small roast will need to cook at 225?
-PH
Not really sure but I’d leave myself a couple hours. The roast can easily rest a good 30 minutes if needed. Also if it’s taking too long just bump the temp up to 250-275 part of the way through. Adjustments on the fly are always an option. The important thing is the finish IT of 140-145. Far more important that the pit or cook temperature. Good luck 👍🏻
 
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Parrothead1809

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Post Script: Thanks for all the suggestions & advise. I just wanted to post an epilogue. First, what I did:
  1. Brined for 6-8 hours using this pork chop brine (https://shutterandmint.com/quick-pork-chop-brine/). I did sub Kosher salt for the Sea Salt that the brine called for.
  2. An hour before cooking, I took the pork out of the brine, and per the brine instructions I didn't rinse it [this was probably a mistake, read on...]
  3. Warmed the Traeger up to 225° 30 minutes ahead (I changed the pellets out and wanted any old ones in the auger to burn off)
  4. 15 mins before cooking, I made a rub out of the Kinder's Blend (from Costco) which is just salt, pepper & garlic. I mixed 2 table spoons of this blend with 1 table spoon of dry thyme. I choose to add the thyme, since I added a sprig from our garden in the brine. Then I wiped on some olive oil and gave it a good coat of my rub. I also cross hatched the fat cap.
  5. Cooked it at an hour at 225° where the internal temp was 125°, but it looked a bit pale - probably since it was such a small roast and cooking at a low temp. So I bumped the temp to 350° and that brought the internal temp to 140 in another 25 minutes. Then I took it off and let it rest while I prepped the sides.
My first impressions were, "wow, this is good". Nice and juicy, nice presentation, but just a bit salty. After eating a few more pieces the salt did get to me. So, I'm thinking that I should have rinsed off the remaining Kosher salt and/or used a "home made" rub where I could have dialed back the salt. Well, live & learn.

I was able to noticeably SEE smoke coming off the Traeger as it cooked at the 225° - Prior cooks have been at 250° - 275° and I couldn't see any smoke. I suspect if I didn't coat it with so much salt, pepper, garlic and thyme, I could have tasted more smokey flavor too. I just didn't want another "red bbq rub" for tonights dinner.

Also, Mrs. PH gave it a thumbs up with the same commentary about the salt. So it wasn't just me. BUT it was not a total loss by any stretch. The Moral of the Story is to go out and try new things and play around in your own kitchen.

See pictures below as it went in- and came out-of the Traeger. Also a pic of the Kinder's Blend.

Thanks again,
-PH
 

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GrillMeister

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I cook sections of Pork Loin all the time. I rub it in EVOO and then dust it with Meat Church all purpose and put it on the Traeger at 400 for 30 minutes to sear the outside and then drop the Traeger to 350 and cook it till it hits 140 internal. Bring it in and let it rest about 10 minutes and it will finish over 145 on your table and be ready to eat nice & juicy, but done.
 

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