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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

First stuffed pork loin. Pic heavy.

CobraCobra Posts: 110
edited November -1 in EggHead Forum
I had my first attempt at a stuffed pork loin, and I thought the results were good. On the other hand, theres always room for improvement. Any recommendations for cooking method? I cooked it indirect for roughly 2 hours at 350, and it was just a little dry. Here are the pics in order from start to finish.

Before carving.

After carving.

Some gorgonzola cheese, and a little Cavenders greek seasoning.

Some spinach and stuffing.

Rolled, and on the way to being tied up.

All tied up, and ready to go.

And finally the finished product.


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