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The Story of the Loin - and Sue E's Fan Potatoes

PigassoPigasso Posts: 111
edited 7:06AM in EggHead Forum
MrToadsPorkLoin001.jpg
<p />Began with one 5 1/2 pork loin from Kroger (on sale at the moment at $1.99 lb. Butterflied ans coated with raspberry chipotle sauce and dried fruit. Cashews were added after this picture was taken.[p]Loin was then closed, rubbed with more raspberry chipotle, and wrapped with bacon and tied. It then went into egg (indirect using plate setter and drip pan)until internal registered 138. Removed, rested, temp climbed to 146.
MrToadsPorkLoin009.jpg[p]Meanwhile, oven preheated to 400. Put 1/4 cup olive oil in a roasting pan and place in oven to heat. Take two russet potatoes, peel, slice down center to halve the potato lengthwise. Run out to woodshop and rip two pieces of maple about 1/8" thick. (You could of course use anything else that would serve the same purpose).
MrToadsPorkLoin005.jpg
Place potato half between the strips and make a series of vertical cuts at about 1/16 intervals. The wood will prevent the knife from slicing through the base of the potato - you want a "hinge" to remain.
MrToadsPorkLoin007.jpg
Remove pan from oven, add potatoes, spoon oil over tops, sprinkle with salt, roast for half an hour. Remove pan,, push potatoes around to make sure that they are not stuck, spoon oil remaining in the pan over the potatoes,
MrToadsPorkLoin008.jpg
roast 30 minutes more.[p]Meanwhile, take 1 head bok choy, seperate stem from greens. Saute stem pieces in one tablespoon peanut oil for 5 to 7 minutes until browned. Add greens along with a mixture of 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon ginger powder, 1/4 teaspoon garlic powder. Saute until liquid has evaporated.[p]Make plates, garnish bok choy with toasted sesame seed - enjoy! Note that Sue E's potatoes have browned nicely and the vertical cuts result in a "fanned" effect. The exterior and underside is flavorful and crunchy, the interior moist and succulent.[p]MrToadsPorkLoin013.jpg[p][p]

Comments

  • Pigasso, Looks Great !!! What temp and how long did the loin take if I may ask ??? Peace...

  • PigassoPigasso Posts: 111
    FatBack,- sorry, I should have included that info. 2 hours at 340 dome temp.

  • Nature BoyNature Boy Posts: 8,414
    Pigasso,
    Man, I need to go eat some lunch. This forum is makin me hungry.
    That is beautiful man.
    Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • tach18ktach18k Posts: 1,607
    Pigasso, Looks grest, nice idea with the potatoes, but that cutting board, thats real nice.

  • PigassoPigasso Posts: 111
    tach18k, - thanks! I made that for Sue E for her Christmas 2000 present! Alternating strips of walnut and maple.

  • Pigasso,
    nice job on the cutting board! a really cool change of the usual "stripes"....

  • KevinHKevinH Posts: 165
    Pigasso,[p]Great looking pork loin! Good job.
  • PigassoPigasso Posts: 111
    ranger ray, thanks! Once the board had been glued up with alternating stripes of varying thicknesses, I cut 2" off each end, turned them end for end and then glued up the panel. So0 at the end of the day, we ended up with a mirror image of an inverted mirror image ... I think.

  • Pigasso,
    I think I am beginning to doubt our friendship. That is just wrong to do this to me.

  • Pigasso,[p]Very impressive both in substance and the presentation to all of us, I will have to try some of that stuff myself.
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