Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What's the best way to do Pork Loin?

AndyRAndyR Posts: 130
edited 3:53AM in EggHead Forum
Who's got the latest and greatest recipie for a Pork Loin? What temps do you cook yours and to what internal temp?


  • GfwGfw Posts: 1,598
    <p />Andy R., I did a pork loin on May 14th - it turned out great - the picture shows the results. The link will take you to more pictures, cooking times and the recipe which came from Steven Raichlen's "The BARBECUE BIBLE"[p]Good luck![p][p]
    [ul][li]Rosemary Grilled Pork Loin [/ul]
  • djm5x9djm5x9 Posts: 1,342
    Andy R.:[p]I thought we discussed this, Andy . . .[p]Tough about the Braves . . . John, SHUT UP!

    [ul][li]Santa Fe Cured Pork Loin [/ul]
  • Andy R.,[p]I cooked a pork loin last night. It was wonderful. I brined the loin over night then rubbed with some Char Crust Southwest. I smoked it at 300-325 with pecan chunks until the polder read 135. I pulled it off at that point and wrapped in foil since we were not ready to eat. An hour later, we had the best pork loin I have ever eaten. Juicy and tender with a great smoke ring.[p]
Sign In or Register to comment.
Click here for Forum Use Guidelines.