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Looking for a pork roast recipe

HaggisHaggis Posts: 998
edited 11:11PM in EggHead Forum
My wife decided I'd be doing a beef tenderloin for Christmas day but then told me to figure out what to cook for Christmas eve - it'll be a small group of six or seven. She's pushing roast duck but I'm leaning towards pork loin or tenderloin.[p]I'm looking for a good recipe that will convince her - does anyone have recommendations for a top-notch fancy-pants pork dish?

Comments

  • Haggis,
    i thought mr. toads 'island' tenderloin was THE BOMB at eggtoberfest 05. ...go to wessb's or naked whiz's site and look in the 2005 eggtoberfest cookbook. . . its very unique and really delicious. ..

  • wally, it wasn't in the cookbook afterall ... but i found where mr. toad emailed it to me. ...here it is. . ..[p]Island pork tenderloin[p]2 Pork Tender Loin
    1 cup coconut milk
    3 tbs jamaican jerk seasoning (Mrs Dogs Jamaican Jerk)
    2 tbs olive oil
    1/3 cup cream of coconut (Coco Casa Cream of Coconut)
    1/3 cup sour cream
    1/4 cup crushed pineapple - in own juice / drained
    1/4 cup shredded coconut [p]rum
    apple wood for smoking [p][p]rinse and pat dry pork loins inject each with the coconut milk - get as much as possible into the loin wrap tightly with plastic warp and refrigerate one hour and inject coconut milk once more - approximately 12 hr before cooking - rub olive oil and Jamaican Jerk over loin and re-wrap and continue to marinate until grilling time cook at 350 using raised grid and plate sitter - cook/smoke until internal temp. reaches 145 - smoke with apple wood toast -
    Sauce: add each of the following: coconut flakes, crushed drained pineapple, sour cream, cream of coconut - add to desired consistency
    let cooked loin rest for approximately 25 minutes - then slice into 3/8 inch slices - keeping the shape of the loin then cut sliced loin lengthwise, creating half moon pieces of the loin -serve liberally with the dipping sauce [p]
    Cooking Tips
    **smoke with apple wood - or a light wood of choice; **slice carefully, trying to keep shape of loin; **Dipping Sauce - Work with ingredients until a sauce consistency is achieved - drain pineapple well; **add light rum to taste; [p]

  • HaggisHaggis Posts: 998
    mad max beyond eggdome,[p]Thanks, Max. That sounds like it might need a different kind of music to go with it . . . maybe a reggae version of White Christmas!
  • BajaTomBajaTom Posts: 1,269
    3020410c.jpg
    <p />Haggis,
    I like to cook a bone in pork rib roast I coat the roast all over with Paul Proudhome pork seasoning. I cook at 325/350 to an internal temp of 145/150. Just don't overcook or it will dry out. You made me go out and buy one for tonights dinner. Good luck, Tom

  • egretegret Posts: 4,107
    Haggis,
    I cook Q-Babe's coffee crusted pork tenderloins when I do a cook at the BGE dealer here and people rave about it. You'll get more 'Wows' than you can shake a stick at, and it's a real easy cook. Not saying anything negative about the recipe Max suggested, but for my taste, it's a little too sweet........

  • HaggisHaggis Posts: 998
    egret,[p]Actually that was one I was looking for but didn't know where to find it. Can you direct me to it?
  • Haggis,
    if you wife wins the argument, roast duck is dead simple. i did one for my second Egg cook. after thawing, i used salt/pepper/vinegar and cooked indirect at 325. use a bit of your smoking wood of choice. i don't remember how long it took but basically same time/lb as other poultry. i made a raspberry/chipotle sauce that i think i found the recipe for here on the forum. it was a big hit.[p]Ken[p]

  • HaggisHaggis Posts: 998
    egret,[p]Nevermind - I located it. Thanks!
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