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whole pork loin ??????

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edited November -1 in EggHead Forum
im ready to do a whole pork loin today any ideas?
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  • Prof Dan
    Prof Dan Posts: 339
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    BillyNJ,[p]Maybe try Tuscan Pork Loin:[p]Trim off some of the fat. Split the cylinder open like a book (almost all the way to the binding). Open it. Score the inside of the "book," perhaps crosshatching. Rub in a garlic/rosemary/pepper/salt/oil mix. Not too much garlic, since the temperature inside won't get that high. Tie it up in a roll with kitchen twine.[p]First get the BGE up to 325. Then put on an indirect set up: fire bricks, drip pan, and rack.[p]90 minutes (for a 3 pound loin) until 150 internal. Don't overcook. Rest 10 minutes. Slice. Serve with jam or with bbq sauce.

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    BillyNJ,
    Have you checked out Mr. Toad's pork loin in the recipe section?[p]TNW
    The Naked Whiz
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  • James
    James Posts: 232
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    BillyNJ,[p]I've done a few of those lately. They go great with the Rasberry Chipotle sauce.[p]Here is one that I did at Christmas. These pictures don't really do it justice. it was great.[p]Xmas-dinner1.jpg[p]
    Xmas-dinner2.jpg

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