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Stuffed pork loin

DawgtiredDawgtired Posts: 249
edited 9:44PM in EggHead Forum
Sorry to post two things such close together. My wife has friends coming over tonight. Notice, "my wife has friends....",that are hard to impress. Was going to cook a steak but saw a stuffed pork loin with feta cheese and bacon posted by GrillMeister. Does anyone have this recipe or have any suggestions for something better? I need something short of spectacular.
Once again, thanks for your help!!!


  • YBYB Posts: 3,861
    I buy these already stuffed with three different white cheeses and Spinach at Publix.

    [ul][li][url=http://]Pork Florentine on Small Egg[/url][/ul]
  • BoccieBoccie Posts: 186
    Dawgtired,[p]Here is a post we made on stuffed pork loin. This was excellent and we continue to make this when we can. I hope it helps :-)
    [ul][li]Bacon Wrapped Stuffed Pork Loin[/ul]
  • HammerHammer Posts: 1,001
    The stuffed pork loin looks great! How do you do the apples?

  • nikkignikkig Posts: 514
    Here ya go... The original recipe is from "The Barbecue Bible" By Stephen Raichlen. At the end, I will tell you what we did differently.

    Fire Roasted Apples

    8 firm sweet apples like Cortlands or Galas
    1/2 stick (4Tablespoons) butter, at room temp
    1/4 cup firmly packed brown sugar
    1/4 cup dried currants
    1/4 cup graham cracker crumbs, toasted bread crumbs or ground almonds
    1/2 teaspoon ground cinnamon
    1/4 teaspoon fresh grated nutmeg
    1 teaspoon vanilla
    4 marshmallows, cut in half

    1. Core the apples, but do not cut all the way to the bottom. The idea is to crate a cavity to stuff your fillings in.

    2. Cream butter and sugar until light and fluffy. Beat in currants, graham cracker crumbs, cinnamon, nutmeg, and vanilla. Spoon mixture into the apples. Place half a marshmallow on top of each one. Set apples in a foil pan.

    3. Place apples on raised grid. Bake at about 350 until the apples are soft, about 40-60 minutes. If the marshmallows start to brown too much, you can cover the apples with a peice of foil. If you want to smoke them, apple or maple is the preferred wood. here is what we did. I did not use currants, and we chose graham cracker crumbs. I also left out the nutmeg, because I can't stand the flavor of it. I prefer mine without the marshmallow, but hubby likes his with. We also did not like them smoked, it was just too much, and it left a film on the apples. The lump gives it just enough smoke flavor for us.

    I had originally had thse at a Boy Scout Camp. The boys thought it was really neat. What we did there was: Core the apple, then stuff the hole with brown sugar. Put a dollup of butter on top, and a sprinkle of cinnamon. Wrap tightly in foil, and leave a long straight handle at the top (so it kinda looks like a wrapped apple on a stick). Place in the coals of a camp fire, and cook (turn occasionally using your foil handle) about 30 minutes until the apples are soft. I have often though of trying to cook them this way on the egg, just take off the grate, and stick them in, but haven't gotten around to it yet. [p]~nikki

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