Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

pork loin suggestions

smokesmoke Posts: 30
edited November -1 in EggHead Forum
Any suggestions for cooking a pork loin tonite. this will be my 1st loin on the BGE

Comments

  • Richard FlRichard Fl Posts: 7,547
    Here is one I like. Try to pull around 140F as it will creep up 5-8 degrees and may become too tuff.

    Pork, Loin, Stuffed, Richard Fl



    BACONDODNE.jpg


    INGREDIENTS:
    1 3-5 Lbs Pork Loin, Butterflied
    1/4 Lb Capicola, Thinly sliced
    1/3 Cup Cottage Cheese or Ricotta
    1 Pkg Spinach, Fresh
    1/3 Cup Mozzarella, Shredded
    1/4 Cup Pignole nuts, pine nuts
    3-4 Slices Bacon, Uncooked, cut in half
    1/3 Cup Mango Chutney
    EVOO
    Rub
    1 Tbs Garlic Powder
    1 Tbs Black Pepper, Fresh ground
    1 Tbs Favorite Pork Rub
    Butcher Twine
    Time & Temp Line:
    3:45 PM 250°F DOME 68°F
    4:20 PM 275°F DOME 88°F
    4:45 PM 300°F DOME 103°F
    5:30 PM 300°F DOME 140°F




    Preparation:
    1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
    2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.

    STUFFINGJSTUFFING.jpg

    3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.


    ROLLED.jpg


    4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.


    BACON.jpg

    Cooking

    4.jpg

    1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


    Servings: 6
    Preparation time: 15 minutes
    Cooking time: 1 hour and 45 minutes
    Ready in: 2 hours and 15 minutes

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/07/01

    If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.

    07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.

    2008/01/29 Richard Fl: Small BGE indirect @350F. Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater (MidEast spice blend) to the mix along with cottage cheese instead of ricotta. Nice change. store was out of capicola, so used sliced baked ham.



    a lite
  • Chef CharlesChef Charles Posts: 821
    That sounds like a great recipe. I may have to try it when I attempt my first loin cook.

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

  • Egg-N-TinoEgg-N-Tino Posts: 157
    Check out this link:
    http://nakedwhiz.com/porkloin1.htm

    The options are limitless to what you can do with a pork loin.

    Good luck,
  • TractorTractor Posts: 282
    Thanks Richard, I'm gonna make this over the weekend!
  • BeliBeli Posts: 10,751
    Richard one question...Do you place the inside thermometer in the filling or in the pork meat. TKS
  • that sounds perfect.

    Thanks all for the help
Sign In or Register to comment.