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Post by TXHuntress on Dec 7, 2016 22:27:46 GMT -6
I need to cook a 6.6 lb boneless pork loin for a party on Saturday. I want it to be flavorful, and moist. Should I inject it with something, or would a marinade work better? I plan on cooking it on our Traeger grill, 70 minutes at 350degrees.
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Post by Big Tony on Dec 8, 2016 0:11:13 GMT -6
We never inject just marinade. Use a thermometer probe if you're not sure on time and temp. Rare Pork scares me.
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Post by TXHuntress on Dec 8, 2016 8:34:13 GMT -6
Yes, I have a probe to check temp, I like to make sure things are cooked well. So, what marinade would you use?
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Post by Big Tony on Dec 8, 2016 10:07:22 GMT -6
Use a rib or pork rub, then refrigerate over night the night before you cook.
That will keep it simple and good.
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Post by TXHuntress on Dec 8, 2016 20:40:23 GMT -6
Ok, sounds simple enough. Thanks  |
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Post by Big Tony on Dec 9, 2016 0:27:07 GMT -6
Let me know how it turns out.
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Post by TXHuntress on Dec 9, 2016 8:26:38 GMT -6
Will do
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Post by TXHuntress on Dec 11, 2016 14:02:42 GMT -6
Well, one end wasn't as fatty as the other so it was a little dry, but it tasted good.
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