I've not done much outside of beef, so I don't want to mess this one. I would like it to be somewhere between medium to medium-well, so was thinking 145° (then give it a good sear in a ripping hot pan)… but I'm not sure how long I should let it go for? I would like to slice it up, not shred it.
by anon123_anon
9 Comments
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Yum
My goto number is 140 but 145 will work. And for that size 3 hours max.
Cook it just like a beef prime rib and for the love of all that is holy, don’t overcook it! Remember it will gain 10°F during resting. You are in for a treat!
Those are very good, and a nice size format for 2-3 people. But they’re not astoundingly different from boneless pork loin and they can get a little dry if you’re not careful. Brining first makes a big difference.
Isn’t this just a bunch of pork chops stufk together?
Also, please dont ever cook pork above 135. You don’t need to anymore if it’s from the grocery store.
I personally would cook that at 131 for 4 hrs. That’s a high medium rare. 135 would be medium. Don’t go above that
140 is my recommendation as well. I like to rub mine down with melted butter then generously coat it with Herbes de Provence. The juiciest pork ever.
I’d go 140° for four hours personally
For yours I would say roughly 3 hours.