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.

A Tale of Three Loins

ravnhausravnhaus Posts: 311
edited 5:46PM in EggHead Forum
Cooked a little birthday dinner last night for one of the family. Bought a giant pork loin at Sam's, cut it into three pieces, stuffed with apricot and cashews, and tossed on the egg.
I was told it was quite good. For a photo journey check out the link.

[ul][li]A Tale of Three Loins[/ul]


  • Wise OneWise One Posts: 2,645
    ravnhaus, looks wonderful! Also, fine choice of accompanying wine. Someone had a wonderful birthday. :-)

  • PainterPainter Posts: 464
    Nice looking eats you did there. I hope you like guests because the ones you had for this will be checking in with you often. Good job.

  • ravnhaus,
    Awesome looking loins- all 3.
    I do a version of this except I cut a hole in middle-Punch a hole in the end about 4/5 way to other end and expand it with boning knife. Steam some spinach in wine. make a stuffing mix with bread crumbs- goat cheese and portobello(?) mushrooms. tie off and coat outside with mustard and pat with pecans. Polter thermometer to 160.

Sign In or Register to comment.
Click here for Forum Use Guidelines.