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Stuffed Pork Loin Help!?!?!

MikeP624MikeP624 Posts: 292
edited July 2012 in EggHead Forum
I have a 2.7lb pork loin. Was going to butterfly and stuff. Need help with temp and a time estimate. Was going to cook to 140 then pull and let rest.

Could not figure out how to search on the forum with my iPhone.

Comments

  • Little StevenLittle Steven Posts: 28,817

    Dude,

    Cut in about 3/4" and start to roll. Lay it out and pound the daylights out of it. Stuff with what you want and put it on the grid diagonally and roll as it carmelizes.

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    Curious, what do you stuff it with LS??
    Large, small, and a mini
  • Little StevenLittle Steven Posts: 28,817

    This is probably a no no but I have had a few beers and don't want to do the whole post thing. I usually splay out and pound tenderloins together. Tie them up tight and grill. This is one example.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=874776&catid=1

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    Cheers Buddy Rum here.
    Large, small, and a mini
  • Little StevenLittle Steven Posts: 28,817
    Is that what you guys on the left coast drink? :)>-

    Steve 

    Caledon, ON

     

  • MikeP624MikeP624 Posts: 292
    I already had it butterflies. Worked okay, but could not get enough filling in it. Next time a will cut it out flatter
  • smokesniffersmokesniffer Posts: 2,016
    Reserve de Familia works good too.
    Large, small, and a mini
  • Little StevenLittle Steven Posts: 28,817
    I already had it butterflies. Worked okay, but could not get enough filling in it. Next time a will cut it out flatter
    Just pound it out between sheets of plastic wrap. Tenderises the meat and gives you a bigger area to work with. Pork loin and tenderloin don't have a lot of flavour so you can jack it up some with stronger fillings

    Steve 

    Caledon, ON

     

  • bigguy136bigguy136 Posts: 1,161
    Did you wrap with bacon? I find the stuffings want to come out during the cook. A wrap in bacon helps and makes it more yummy.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • SkiddymarkerSkiddymarker Posts: 8,299
    Regular poultry stuffing is a good option. Apples are always good with pork, so find a stuffing that has some apple or maybe cornbread in it (cornbread can become a bit mushy, that's why I stick with out of the box poultry stuffing - always has lots of flavor. 

    There are two ways to do this, jelly roll or pocket. The jelly roll is a bit tougher (for me) as you have to carve the loin in a spiral and then pound it out flat. I prefer to simply put a slit, from the fat cap side, almost through to the other side and then add a couple of side slits inside the pocket. Stuff it (don't overstuff), tie it and cook it slit side up, indirect heat. easy and provides a great result. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • billyraybillyray Posts: 1,171
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • Reserve de Familia works good too.
    +1!
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 16,222

    Here's a great recipe that you can use as a base-line:  LC's Pork Roulade-

    http://www.bubbatim.com/Pork_Cooks.php 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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