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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed pork loin

Chef ArnoldiChef Arnoldi Posts: 974
edited November -1 in EggHead Forum
pork loin sliced into 1/4" thick long roll, sprinkled with salt and pepper.
filling : saute'd onion + 3 diced garlic cloves + leaf spinach and cooked rice and salt/ pepper to taste.
Tied with cotton string, then rubbed with olive oil & sprinkled with Dizzy pig rub and smoked indirect at 375F till internals reached 170F. Tasted almost like ham and was juicy and very tender
It took about 1.5 hrs.
Before slicing i removed the cotton string very carefully, then sliced 1/2" rounds
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