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.

Whole pork loin

Can somebody give me any new ideas on a whole pork loin? Maybe something out of the ordinary?

Little Rock, AR

Comments

  • Chris_WangChris_Wang Posts: 1,253
    edited February 2014
    Have you checked out APL's pork loin? I'm on my iPhone or I would post the link to @JohnInCarolina's masterpiece.

    Ball Ground, GA

    ATL Sports Homer

     

  • HDumptyEsqHDumptyEsq Posts: 1,095
    I always brine a pork loin as it normally needs the moisture for a roast. I think it's worth it if you have time - at least a day or even two. You can add your favorite flavors to the basic brine to influence the outcome. Wrap it in bacon before going on the egg. 
    Or there have been some terrific stuffed loins here on the forum. I do a sage and onion stuffing made with bread crumbs and dried fruit like cherries or cranberries. You can try all kinds of stuffing approaches - cheese and spinach, sausage meat, or veggies chopped in the processor.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • Have you checked out APL's pork loin? I'm on my iPhone or I would post the link to @JohnInCarolina's masterpiece.

    I've done that one and it's great. I'm just wanting to do something different.

    Little Rock, AR

  • Well i went with a similar version of apl's loin. I mixed apricot preserves and garlic and cilantro with a carolina mustard sauce. Went indirect about 300 til 145. Looks good.

    Little Rock, AR

  • Mattman3969Mattman3969 Posts: 7,945
    That sure looks yummy!!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Chris_WangChris_Wang Posts: 1,253
    Looks great

    Ball Ground, GA

    ATL Sports Homer

     

  • That definitely looks good!
    Cherry Hill, NJ
  • hondabbqhondabbq Posts: 1,944
    Stuffed Porkloin for next time .
Sign In or Register to comment.
Click here for Forum Use Guidelines.