Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

4 pound center cut pork loin

GrillmagicGrillmagic Posts: 1,133
edited November 2013 in Pork
I have had great success just brining and rubbing but with all the posts about stuffing them recently I am just wondering how much better they are if at all. I'm sure it depends on what you stuff it with but just wondered what the consensus was. They are just so good with out much work already.


  • TerrebanditTerrebandit Posts: 1,390
    I like pork tenderloins better. Sometimes I stuff them and sometimes I don't. It really just depends on my mood, but it's hard to beat a plain one, with just the rub.
    Dave - Austin, TX
  • DMWDMW Posts: 7,263
    @Grillmagic Did my first stuffed tonight. Have done lots with just rub and a few with bacon draped on top. The stuffed really changes it up and adds lots. Will still do them with just rub as its so easy, but if you have a little extra time its worth trying stuffed IMHO.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • GrillmagicGrillmagic Posts: 1,133
    Well I decided to also do some chicken bombs and pork shots so I am just brining and rubbing the pork. I do plan on butterflying and stuffing either a pork loin or tenderloin in the future.
  • MickeyMickey Posts: 16,505
    edited November 2013
    Last one I did was cut and pounded out. Then stuffed. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • GrillmagicGrillmagic Posts: 1,133
    Mickey said:
    Last one I did was cut and pounded out. Then stuffed. Photobucket Pictures, Images and Photos
    I'll have what your having, that looks great!
  • GrillmagicGrillmagic Posts: 1,133

    Hey Mickey, what did you stuff it with?

  • henapplehenapple Posts: 14,689
    Try any combo that goes together. Artichoke hearts, mushrooms, spinach, sun dried tomatoes, cheeses,... I usually do boneless chicken thighs but pork loin in great also. Just dont overcook.
    Green egg, dead animal and alcohol. The "Boro".. TN 
Sign In or Register to comment.