# 5lb pork loin. How long and at what temp in the dutch oven? **URL:** \ **Category:** Cafe Society\ **Created:** [December 4, 2013, 11:04pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523 "2013-12-04T23:04:17Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [December 4, 2013, 11:04pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/1 "2013-12-04T23:04:17Z")
I’m going the lazy route. I’m going to sear it first then throw it in a dutch oven with some cranberries and some OJ. Not sure what the best temp is. 325 for 3 - 4 hours? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 4, 2013, 11:07pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/2 "2013-12-04T23:07:59Z")
Use a meat thermometer and pull it when it hits 150. ---
**Author:** ![Idle\_Thoughts](https://avatars.discourse-cdn.com/v4/letter/i/838e76/32.png) [@Idle\_Thoughts](https://boards.straightdope.com/u/Idle_Thoughts)\ **Post date:** [December 4, 2013, 11:12pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/3 "2013-12-04T23:12:10Z")
Moving over to CS for you. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 4, 2013, 11:15pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/4 "2013-12-04T23:15:09Z")
> [@silenus](#): > > Use a meat thermometer and pull it when it hits 150. Too soon, IMHO. More like 190, but definitely not over 200. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [December 4, 2013, 11:22pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/5 "2013-12-04T23:22:50Z")
Thanks **Idle**. What about the temp though? Does 325 sound about right? ---
**Author:** ![Suburban\_Plankton](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/suburban_plankton/32/219_2.png) [@Suburban\_Plankton](https://boards.straightdope.com/u/Suburban_Plankton)\ **Post date:** [December 4, 2013, 11:46pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/6 "2013-12-04T23:46:55Z")
> [@Chefguy](#): > > Too soon, IMHO. More like 190, but definitely not over 200. 190? That’s \*way \*too high. The USDA changed its recommendation a while back, and now specifies 145 for medium rare. I agree with **silenus** ; use a meat thermometer and cook it until it’s ‘done’. I’d cook it at 375 degrees, but I really have no idea how long it will take. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 5, 2013, 1:18am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/7 "2013-12-05T01:18:01Z")
> [@Chefguy](#): > > Too soon, IMHO. More like 190, but definitely not over 200. Then you can make a nice pair of shoes with the leftovers 😃 ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [December 5, 2013, 1:21am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/8 "2013-12-05T01:21:10Z")
Pull at 150, tent with foil and let rest for half an hour. DONT CUT IT FOR HALF AN HOUR!!! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2013, 1:44am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/9 "2013-12-05T01:44:17Z")
> [@Chefguy](#): > > Too soon, IMHO. More like 190, but definitely not over 200. For pork loin? No. 145-150 at the most. I pull at 145. Shoulder, sure, I go to 190. Pork loin, hell no. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [December 5, 2013, 1:45am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/10 "2013-12-05T01:45:15Z")
> [@MikeG](#): > > Pull at 150, tent with foil and let rest for half an hour. > > DONT CUT IT FOR HALF AN HOUR!!! I have to wait a half hour? That’s torture! 🙂 Thanks. ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [December 5, 2013, 1:47am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/11 "2013-12-05T01:47:34Z")
Totally worth the wait, all the juices redistribute instead of running in streams on your platter like tears. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2013, 1:47am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/12 "2013-12-05T01:47:41Z")
> [@Shakes](#): > > I have to wait a half hour? That’s torture! 🙂 > Thanks. You can do 10-15 minutes. You’ll be fine. ---
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [December 5, 2013, 1:50am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/13 "2013-12-05T01:50:05Z")
Definitely pull at 150. Carryover will take it to about 160ish when you let it rest. You must let it rest. It will be very overdone at 190. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2013, 1:50am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/14 "2013-12-05T01:50:37Z")
As for cooking temp, the lower it is, the more even your roast will be. I would do 300-325 until it gets to about 140-145, and then sear over a hot cast iron pan for about two minutes a side (I know it’s a round piece, so I’m assuming four sides here) to get a nice crust on it. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [December 5, 2013, 2:24am UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/15 "2013-12-05T02:24:05Z")
> [@pulykamell](#): > > For pork loin? No. 145-150 at the most. I pull at 145. Shoulder, sure, I go to 190. Pork loin, hell no. Missed the part about it being a loin :smack:. I was thinking of pork shoulder. Okay, I just didn’t read the whole thing, okay? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2013, 1:54pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/16 "2013-12-05T13:54:50Z")
And shoulder can go either way, depending on what you’re doing with it, although I almost always take it to the pulling stage. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [December 5, 2013, 2:20pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/17 "2013-12-05T14:20:37Z")
Consider brining it first. Brining makes cooking a pork loin much more forgiving. I use this simple recipe as a start. Keep or skip the maple syrup, and add whatever spices you’d like: > **[Brined Roast Pheasant " Outdoor Wisconsin" Style Recipe - Food.com](https://www.food.com/recipe/brined-roast-pheasant-outdoor-wisconsin-style-107369)** > > Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [December 5, 2013, 2:45pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/18 "2013-12-05T14:45:45Z")
Thanks guys, that was good. My sauce came out a little thinner than I would have liked, but the pork loin itself was really good. I pulled at at 150 and by the time I got around to eating it 20min later, it was at 155 (weird). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 5, 2013, 3:21pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/19 "2013-12-05T15:21:15Z")
> [@Shakes](#): > > I pulled at at 150 and by the time I got around to eating it 20min later, it was at 155 (weird). That’s about right. Carryover heat will take it up another 5 degrees or so. ---
**Author:** ![dracoi](https://avatars.discourse-cdn.com/v4/letter/d/90db22/32.png) [@dracoi](https://boards.straightdope.com/u/dracoi)\ **Post date:** [December 5, 2013, 6:05pm UTC](https://boards.straightdope.com/t/5lb-pork-loin-how-long-and-at-what-temp-in-the-dutch-oven/675523/20 "2013-12-05T18:05:19Z")
> [@Shakes](#): > > Thanks guys, that was good. My sauce came out a little thinner than I would have liked, but the pork loin itself was really good. > > I pulled at at 150 and by the time I got around to eating it 20min later, it was at 155 (weird). The amount of carryover heat depends a lot on the size of the cut. I always plan on an extra 5 degrees after I remove it from the oven. Large cuts of meat can add 10. It has to do with the fact that you’re measuring the very center; the outer portions of meat are actually warmer than what the thermometer measures. So if you want to end up at 150, you pull it at 145.