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Whole Pork Loin - Delicious! (with Pics and Temps)

JLGougeonJLGougeon Posts: 16
I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family.  Brought the Egg up to 350 with a raised rack.  Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils.  Then I generously seasoned it with Bad Byron's Butt Rub.  It went on the Egg, direct but elevated, for 45 minutes.  At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals.  It went another 35 minutes until it reached an internal temp of 162.  I would have pulled it earlier but SWMBO doesn't like any pink in her pork!  Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up.  I never knew pork loin could be so moist and tasty!imageimageimage
XLBGE and Weber Silver "C"


  • Black_BadgerBlack_Badger Posts: 1,182
    Nice looking cook, congrats.
    Finally back in the Badger State!

    Middleton, WI
  • GrillmagicGrillmagic Posts: 1,544
    That looks GREAT! is that a raised rack, I thought raised rack meant above the felt. I'm new to all of this... Looks yummy!
    Dimondale, Michigan XL BGE
  • Black_BadgerBlack_Badger Posts: 1,182
    I consider raised rack anything above the fire ring, usually at or above the felt. In this case this does not appear to be raised. @JLGougeon, how was this raised/elevated?

    Finally back in the Badger State!

    Middleton, WI
  • SamFerriseSamFerrise Posts: 547
    Rotate your photos before posting.

    Simple ingredients, amazing results!
  • JLGougeonJLGougeon Posts: 16
    For clarification: I took the first pic on the lower rack.  I realized it was WAY TOO CLOSE to the coals and raised it immediately after.  I use two brick pavers set on their sides with a cast iron grill piece from my Weber Silver C balanced on top for my raised grill.  It works great and it didn't require any real work to assemble!
    XLBGE and Weber Silver "C"
  • JRWhiteeJRWhitee Posts: 3,689
    Nice Job Johnny, that looks fantastic.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
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