General Discussion


"Carryover" Problem With Boneless Pork Loin


General Discussion 1

"Carryover" Problem With Boneless Pork Loin

Norm | Mar 9, 2004 03:55 AM

I roasted a 4 lb. brined boneless pork loin at
350-375 F yesterday. I used a probe thermometer and took the pork loin out of the oven when it reached
142 F. I transferred the pork loin to a serving plate and let it rest for 15 minutes before slicing.

After resting, the probe thermometer showed that the internal temperature increased 16 degrees to 158 F. I was very surprised as I was expecting a carryover of approximately 7 degrees. I wanted moist slightly pink meat. My pork loin was moist (because of the brining) but my pork loin was not slightly pink because of the large carryover.

Can anyone shed any light on why my pork loin had such a large carryover? I know that carryover can reach double digits when there is a bone in the roast but my roast was boneless. Is such a large carryover common with pork? Thanks in advance.

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