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4 Lb Pork Loin

BobbyGBobbyG Posts: 67
edited 11:15AM in EggHead Forum
Ok everyone, I've done lots of Pork Tenderloins but never a "loin". I'm planning on using the naked whiz's recipe but want to know if you guys have any other tips?[p]Have a great weekend all you eggers![p]BobbyG


  • BobbyG,
    I might be a little late to get back to you, but here's what do. I spiral slice, or slice it length wise, about 3/4 inch thick so it eventually rolls out to be a long piece. Then I lightly criss cross the entire piece with a very sharp knife, only about 1/8th of an inch deep. Then I rub into the meat a generous amount of crushed garlic and fresh, or dried rosmary, and a little salt & pepper. Then I roll the whole thing back up and tie it up real good. Put on the egg on a raised grill direct at 325* and cook to an internal temp of 140*-145*. Take it off and let it rest for a good 10 minutes, and enjoy.

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