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re: Help for a FDB lurker: Stuffed Pork Loin
Posted on 4/15/14 at 12:54 pm to WhistlinDixie15
Posted on 4/15/14 at 12:54 pm to WhistlinDixie15
Let it soak in a brine solution of 24 hours will help but the key to keeping a loin moist is to not overcook it. I usually pull mine when the internal temp gets to 140 degrees. Wrap it in foil and a towel an put in an ice chest for about 15-30 minutes to rest. IMO, pork loin and tenderloin is best served with a little pink in the middle.
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