Cooking a juicy and tender pork loin can seem intimidating, especially when you’re not sure how to accurately check doneness. Should you stab the thermometer vertically? Horizontally? And where exactly is the thickest part?
Having the right technique for using a meat thermometer is crucial to prevent overcooking. Nobody wants a pork loin that’s dry and tough!
In this comprehensive guide, I’ll walk you through the proper way to insert a thermometer in a pork loin roast or chop. You’ll learn:
- The best practices for thermometer placement
- Why using a thermometer is so important
- How to choose the right thermometer
- Proper preparation before temperature testing
- Ideal temperature ranges for safety and perfection
- Tips for cooking flawless pork loin
Follow these simple steps, and you’ll have tender, juicy pork loin every time!
Best Location To Insert Thermometer In Pork Loin
When cooking any size or cut of pork loin, the thermometer should be inserted into the thickest part of the meat. This ensures an accurate reading of the internal temperature.
For a whole pork loin roast, insert the thermometer vertically into the very center. Make sure to avoid any bones or large pockets of fat, as these can provide false readings.
For bone-in pork chops or thinner cuts, insert the thermometer horizontally through the side of the meat, parallel to the cutting board.
No matter how you insert it, make sure the thermometer is pushed at least 2 inches deep into the pork to measure the temperature of the thickest section.
Why Should You Use A Thermometer With Pork Loin?
There are two key reasons using a thermometer is crucial for cooking pork loin:
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It prevents foodborne illness by ensuring the pork reaches a safe internal temperature. Pork needs to hit 145°F to kill off any harmful bacteria.
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It prevents overcooking so the pork stays tender and juicy. Modern pork is very lean, so it dries out easily if cooked too long.
Unlike with steak, you can’t rely on touch or visual cues to gauge doneness with boneless pork cuts. Using a thermometer takes the guesswork out of the equation.
Choosing The Right Thermometer For Pork Loin
You have two main options when choosing a thermometer for pork loin:
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Leave-in thermometers: Designed to remain in the meat during cooking. Can monitor temperature without opening the oven. Great for all cuts of pork.
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Probe thermometers: leave a probe in the meat and wire outside the oven. Makes it easy to monitor temperature. Ideal for large roasts.
For accuracy and convenience, look for a thermometer that provides quick, precise readings. The ThermoWorks Thermapen or DOT are excellent choices.
Preparing The Pork Loin Before Cooking
Proper preparation is key before you start monitoring the temperature:
- Trim off excess fat, which can cause flare-ups
- Season the pork loin on all sides with your choice of herbs or rubs
- Allow seasoned meat to sit at room temperature for 30 minutes before cooking
- Preheat oven or grill to the recommended temperature
Starting with properly prepped pork loin will lead to more even cooking and accurate temperature readings.
Understanding The Target Temperature Ranges
It’s important to cook pork loin to the right internal temperature for both safety and ideal doneness:
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145°F for fresh cuts: The safe temp that results in juicy pork. Applies to chops, roasts, and tenderloins.
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160°F for ground pork: The increased surface area means it needs to be cooked to a higher temp.
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180-195°F for ribs and shoulder: The collagen needs higher heat to break down and get tender.
Always allow pork to rest for 3 minutes before checking temp or eating. The temp will continue rising after removed from heat.
Helpful Tips For Perfectly Cooked Pork Loin
Follow these tips for flawlessly cooked pork loin every time:
- Generously season the exterior with spices, garlic, salt and pepper
- Roast at 400°F for 10 minutes to get a crust, then reduce to 350°F
- Cook for 20 minutes per pound, monitoring temperature
- Insert thermometer in the thickest area, avoiding bones or fat
- Remove pork from oven at 145°F and let rest 10 minutes
- Make an easy pan sauce from the flavorful drippings
With the right thermometer technique, your pork loin will turn out juicy, tender, and delicious. Never dry or undercooked again!
Using a thermometer is simple and takes the guesswork out of cooking pork loin. For more cooking tips and temperature guidelines, check out these helpful resources:
With the proper method, you’ll have perfectly cooked pork loin every time. Give it a try for your next dinner!
Pork Cooking Temperature & Meat Thermometer Basics
Where should a meat thermometer be placed?
For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone. For ground meat (such as meat loaf), insert the thermometer into the thickest area.
How do you read a meat thermometer?
Follow these guidelines for accurate thermometer readings: For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone.
How do you use a leave-in meat thermometer?
This type of thermometer can remain in the meat while roasting in the oven or cooking on the grill. To use a leave-in meat thermometer: Insert the thermometer at least two inches into the center of the largest muscle or thickest portion of the uncooked meat. The meat thermometer should not touch any fat, bone, or the pan.
What should a meat thermometer not touch?
The meat thermometer should not touch any fat, bone, or the pan. That would result in an inaccurate temperature reading. When the meat reaches the desired final temperature as specified in your recipe, push in the thermometer a little farther. If the temperature drops, continue cooking the meat.