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Stuffed Pork Loin Help!?!?!
Could not figure out how to search on the forum with my iPhone.
Comments
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Dude,
Cut in about 3/4" and start to roll. Lay it out and pound the daylights out of it. Stuff with what you want and put it on the grid diagonally and roll as it carmelizes.
Steve
Caledon, ON
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Curious, what do you stuff it with LS??Large, small, and a mini
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This is probably a no no but I have had a few beers and don't want to do the whole post thing. I usually splay out and pound tenderloins together. Tie them up tight and grill. This is one example.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=874776&catid=1
Steve
Caledon, ON
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Is that what you guys on the left coast drink? >-
Steve
Caledon, ON
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I already had it butterflies. Worked okay, but could not get enough filling in it. Next time a will cut it out flatter
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I already had it butterflies. Worked okay, but could not get enough filling in it. Next time a will cut it out flatter
Just pound it out between sheets of plastic wrap. Tenderises the meat and gives you a bigger area to work with. Pork loin and tenderloin don't have a lot of flavour so you can jack it up some with stronger fillings
Steve
Caledon, ON
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Did you wrap with bacon? I find the stuffings want to come out during the cook. A wrap in bacon helps and makes it more yummy.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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Regular poultry stuffing is a good option. Apples are always good with pork, so find a stuffing that has some apple or maybe cornbread in it (cornbread can become a bit mushy, that's why I stick with out of the box poultry stuffing - always has lots of flavor.There are two ways to do this, jelly roll or pocket. The jelly roll is a bit tougher (for me) as you have to carve the loin in a spiral and then pound it out flat. I prefer to simply put a slit, from the fat cap side, almost through to the other side and then add a couple of side slits inside the pocket. Stuff it (don't overstuff), tie it and cook it slit side up, indirect heat. easy and provides a great result.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Check out Griffs site.
http://griffinsgrub.wordpress.com/2012/05/03/stuffed-pork-loin/
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Reserve de Familia works good too.
+1!Keepin' It Weird in The ATX FBTX -
Here's a great recipe that you can use as a base-line: LC's Pork Roulade-
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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