Pork Loin Roulade on Medium Egg

DynaGreaseball

I made up my first pork loin roulade. A 1-3/4 lb roast. It's stuffed with chopped spinich, chopped roasted peppers, chopped sun dried tomatoes, crumbled goat cheese, sauteed shallot and leeks.

Anyone recommend how to cook on my egg?

AZRP

I would cook it direct at 350 dome giving it a 1/4 turn every 15 minutes or so. Pull it out at 145-150 internal and let it rest. -RP

DynaGreaseball

Sounds perfect. Thanks

Broc

Agreed with AZRP, except that I high-sear all "sides" first, drop the temp, then roast it.

Looks you done good, Amigo!

:laugh: :laugh: :laugh:

DynaGreaseball

Come to think of it, that little fat layer on top aught to seer up nicely. Is using a rub out of the question?

AZRP

If you're going to sear it, go light on a rub because the sugars will burn. -RP

DynaGreaseball

Good thinkin'. Maybe I'll leave the rub off this time. Thanks for the help.

Broc

I roll and tie -- pat dry with towels -- apply mustard -- then rub -- wrap overnight -- bring to room temp -- then sear -- then roast.

I usually sear around 600F... and never have heard a compliant about "burn." But, there's always a first!

~ B

AZRP

Salt and pepper works. -RP

DynaGreaseball

All I have left is JH Pecan Rub, and it's chock full of brown sugar, so I think I'll go with AZRP's recommendation--salt and pepper. Now I'm worried about buring up the butcher's twine when I sear the meat. Will it hold up? Does it matter if it doesn't?

Do you guys know how much we newbies learn when you seasoned chefs have differing opinions? This is a great forum!