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Pork Loin Roast Recipe 7 lb

TigerDunesTigerDunes Posts: 38
edited 3:16PM in EggHead Forum
I want to smoke a Boneless Pork Loin Roast about 5-6 lb for New Years Day. any suggestions for temp and length of time? I'm a GE novice. I have done Boston Butt and BB ribs. Thx for reading and replies.

Comments

  • If you are looking for succulent and wow, don't over cook. I cook mine at 350 dome temp, direct, and pull when the internal meat temp hits 135 then rest in foil for 15 minutes minimum. They generally take around 1.5 hours with that set up. The safe temp for pork is 140 and it will reach that while resting. If you cook it past 150, you just as well nail it to the bottom of your shoes.
  • crghc98crghc98 Posts: 1,006
    make a bread stuffing with apples, cranberries(craisins work well) and the traditional boxed or from scratch stuff....cut port loin down middle (not all the way through), stuff and tie back up....

    Smoke/roast at 325-350 until about 135-140 and pull. Let rest 20 minutes
  • TigerDunes,

    You can also cook slow. 250* til 135* or so and rest. Very moist results.

    Steve

    Steve 

    Caledon, ON

     

  • gosh, thanks for the quick replies.

    I really thought it would take longer. Understand, I do want to be able to slice the roast and also get some good smoky flavor. nothing fancy. I will just put a light coating of EVOO and use every day seasonings in the pantry-probably a little garlic salt and pepper. So what length of time at 250-275 before I open and check temperature? Don't want to overcook it!
  • You would be looking at approx: 25 - 30 minutes per pound cook time. Doesn't hurt to open it once in a while since the temp only has to recover to 250*. You can baste too.

    Steve

    Steve 

    Caledon, ON

     

  • Here are some I collected in the past year.


    Pork Tenderloin
                    A Pork Loin
                    A Pork Roulade
                    Another Pork Tenderloin
                    Apple Pork Loin
                    De Medici Pork Tenderloin
                    Flay's Pork Tenderloin!
                    Pork Loin Techniques
                    Pork Roulade
                    Stuffed Pork Roulade
                    Stuffed Pork Tenderloin
                    Yet Another Pork Tenderloin
  • If your looking for a great recipes, and you have the Big Green Egg Cookbook, the Coffee Rubbed Peach Drizzle Pork Tenderloin page 303. It was outstanding and easy to do. I'd highly recommend it.
    Here is a picture of the first one I did.
    egg063.jpg
    You'll make a huge impression on your dinner guests.
    Capt. Rich
  • beesbees Posts: 335
    Thank you for the post! This is an eggsellent group of recipes.
    Randy
  • It looks delicious.

    Just to be clear, I will be cooking a pork loin roast not a pork tenderloin.

    Thx
  • crghc98crghc98 Posts: 1,006
    you may want to sear the fat cap (careful not to burn)....I am one who thinks it should be eaten not left on the plate....not sure how it will turn out at 250 mabe little steven can chime in..

    I cook mine at 325 or so, get plenty of smoke flavor and ring, and as long as the internal doesn't get too high, they are not dry.
  • shouldn't the fat cap be on top to get some basting effect from runoff for moisture purposes?
  • crghc98,

    You still get an exterior crust at low temps. Think about a butt or brisket. It isn't exposed to as high a heat but it is in for longer. Fat will render and colour and crisp.

    Steve

    Steve 

    Caledon, ON

     

  • what a great forum. thanks to all for the advice/ suggestions/replies. Happy New Year!
  • crghc98crghc98 Posts: 1,006
    cool...askin cause I haven't cooked one that low...I usually stuff mine and cook at the temps you usually see recommended for an oven roast, but I think I'll try 250 on a piece I hacked off and froze awhile back....
  • Chris,

    Here's an old pic of one.

    004.jpg

    Steve

    Steve 

    Caledon, ON

     

  • Cooked our first pork loin roast today. Followed the suggestions here,  and added a pinch of rosemary. It moist and delicious. 
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