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Cooking & Baking

rdharma

(6,057 posts)

5. I've always heard that 145 AFTER it's rested is ideal for pork loin roasts.

Reply to FarPoint (Reply #4)

Wed Jan 1, 2014, 01:23 PM

Jan 2014

Not knowing what size of loin you are cooking, what cooking method you are using, and what your cooking temperature is, it's impossible to predict how much it will coast upward in temp.

I don't think pulling it at 135 is going to be "too much"

I use my thermometers a lot. The thing I've been guilty of, is not keeping written notes on the results.

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Highlight:

Who is roasting a pork loin for New Years Day? [View all] FarPoint Jan 2014 OP

I roasted a pork loin two days ago Fortinbras Armstrong Jan 2014 #1

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I get mixed feedback regarding the internal temperature. FarPoint Jan 2014 #4

I've always heard that 145 AFTER it's rested is ideal for pork loin roasts. rdharma Jan 2014 #5

thanks.. FarPoint Jan 2014 #6

It's called 'carryover' Nac Mac Feegle Jan 2014 #7