Pork Loin - How to reheat?

[NKoehler]

Hi all, I smoked a 4+lbs pork loin for tomorrow's dinner. How do you recommend I reheat it? I was thinking about wrapping it in foil and heating it in the oven. I primarily want to avoid turning it into jerky.

For anyone interested, I rubbed it with garlic powder, onion powder and fresh ground black pepper. Then, I marinated it in Worcestershire sauce, liquid aminos (similar to soy sauce) and molasses for a few hours. Smoked it at 250F with a chunk of oak until the loin reached 140F internal.

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[barelfly]

Nice cook! For the reheat, do you have a sous vide? Could reheat to 140* that way. Oven would work as well, perhaps covered on a wire rack with a bit of liquid underneath to help it not dry out? I haven’t done this but just a thought.

[old sarge]

Crock pot with some apple cider for the liquid. Or like you said, wrapped in foil.  I do recommend some sort of liquid, not  a lot, just to keep it moist.

[NKoehler]

Unfortunately, I do not have a sous vide but I have been considering getting one of the "stick" type rather than an entire self-contained unit. I also don't have a typical crockpot. Just an Instant Pot. It does have a slow cook setting but I've never used it. I guess it will have to be the oven and I'll make sure to get some liquid in there. I'll stick a probe in it too!

It was soooo hard not to eat it last night. Smelled amazing and looked so moist. Tonight we feast!

Any sous vide recommendations would be appreciated.

Thank you for the input!

[Limey]

Hi Nick and welcome to the forum. I have used a couple of Anova stick type sous vide units for several years now and like them a lot. They are cheap, simple to use and work well.

[NKoehler]

Hi Roger and thank you. I'll look into the Anova sticks.