Picked up a Pork Loin at the store the other day at a grate price
and deceided to cook it today with the nice spring weather outside.
Got it out of the package to remove the silverstrip and found out
that it was not a medium size but two smaller 3" loins. Oh well,
I cooked thes little guys before, so deceided to try a mustard and
a olive oil coating with my spices and seasonings, to see if my wife
like one better than the other.
These two were between my small and larger pork loins that I have
done in the past, so I was between my tested heat ranges so I
deceided to try a center line 250* for this test at two hours and
get the probe in the meat at 1 hour and 40 minutes.
I cut it pretty close on this cook out......... but all turned out ok.
Pork ribs will be next.
and deceided to cook it today with the nice spring weather outside.
Got it out of the package to remove the silverstrip and found out
that it was not a medium size but two smaller 3" loins. Oh well,
I cooked thes little guys before, so deceided to try a mustard and
a olive oil coating with my spices and seasonings, to see if my wife
like one better than the other.
These two were between my small and larger pork loins that I have
done in the past, so I was between my tested heat ranges so I
deceided to try a center line 250* for this test at two hours and
get the probe in the meat at 1 hour and 40 minutes.
I cut it pretty close on this cook out......... but all turned out ok.
Pork ribs will be next.
