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Good stuffed pork loin recipe

So this is my family debut with my xl Egg and I want to do a stuffed pork loin any links or help would be great thanks


  • TjcoleyTjcoley Posts: 3,528
    Lots of great recipes on here for stuffed pork.  Here's one I did a while back

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • robnybbqrobnybbq Posts: 1,907
    I did. Simple one a few weeks back. Sautéed some fresh spinach with olive oil and reach garlic. Also sautéed some mushrooms in butter. Cut the pork loin. Spread whipped cream cheeses all over and put the spinach and mushrooms on. Rolled it up and tied. Put on some Byron's butt rib the. Covered in bacon. Cooked raised direct at 350 for an hour. Yummy.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • Hungry JoeHungry Joe Posts: 1,465
    I do feta and mozzarella with spinach or arugula and sun dried tomatoes. Sprinkled with some Dizzy Pig Shakin' the tree. The last time I did a stuffed pork lion instead of sun dried tomatoes I roasted some grape tomatoes with some sliced garlic indirect at 375 for just under an hour and it was pretty good. I have a picture I can post later when I get inside on my desktop.
  • EggcelsiorEggcelsior Posts: 13,914

    Check out YouTube videos on how to butterfly the loin, the presentation blows people away.

  • TerrebanditTerrebandit Posts: 1,698
    I'd check out the "pork" forum section or do a simple search on the forum. Lots of stuff there.
    Dave - Austin, TX
  • BtbeamBtbeam Posts: 25
    Thanks for the video but the advantage I have in getting into using the egg is I am a butcher. So I have used the egg 2 times and now every piece of meat I cut I think about how it would be on the egg:)
  • Hungry JoeHungry Joe Posts: 1,465
    edited August 2013

    Here is the pork loin, it was delicious.


  • BtbeamBtbeam Posts: 25
    Wow that looks good thanks for that
  • BtbeamBtbeam Posts: 25
    Should I brine if I am going to stuff?
  • LitLit Posts: 6,778
    edited August 2013
    Here's some pork tenderloins I stuffed and wrapped in bacon. They always go over well. No need to brine just pull at 145 degrees and let rest 10 minutes.
  • Hungry JoeHungry Joe Posts: 1,465
    I never brine but keep your pork around 145 to 150 internal and you will be good.
  • Here are some notes from the last time I made stuffed pork loin. (BTW, there is a difference between pork loin and pork tenderloin. These notes are for pork loin.)

    - center cut pork loin (4-6 pounds)
    - dizzy pig swamp venom
    - mushrooms
    - olive oil
    - head of spinach (chopped into salad-sized pieces)
    - jar of marinated artichoke hearts
    - half a white onion (chopped)
    - 5-6 cloves of garlic (minced)
    - bacon
    - hickory wood chunks
    - blue cheese or mozzarella or goat cheese
    - cooking twine

    Saute the mushrooms, onion, and garlic in olive oil.
    Add the spinach.
    Add the artichoke hearts.
    Add the blue cheese.

    Remove most of the fat from the outside of the pork loin.
    Spiral slice the pork loin so that it lays out flat about 1/2 inch thick.
    Coat the top of the pork with Swamp Venom.
    Cover the top of the pork with the stuffing, leaving the last 3 or 4 inches uncovered.
    Roll up the roast.
    Cover the outside of the roast with Swamp Venom.
    Cover the top and open ends of the roast with bacon.
    Tie up the roast with twine. ()
      (short end over the long end,
       short end under the long end,
       over the short end leaving a loop,
       under the long end,
       through the loop)

    Grill indirect at 350 with hickory wood chunks for 1-2 hours.
    Internal temperature should be 145-160. (145 is ok)
    Wrap in foil and let rest for 20 minutes before serving.

  • BtbeamBtbeam Posts: 25
    I am going to do indirect at 375 should I do any wood chips for smoke or is that to much? Thanks for the help I am new at this
  • Hungry JoeHungry Joe Posts: 1,465
    Cherry or apple can't hurt. I prefer chunks over chips but use what you have. I would stay around 350 or what ever temp you would use in your oven.
  • BtbeamBtbeam Posts: 25
    Great I have apple chunks probably just one or two does that sould right
  • BtbeamBtbeam Posts: 25
    Thanks for the advice it was amazing. I brined it for 8 hours and stuffed with spinach, sun dried tomatoes, feta cheese, and mozzarella. I cooked at 375 indirect
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