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Stuffed Pork Loin

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited October 2012 in Pork
OK, so I said I'd post some pics, and here 'tis... this weekend I did some stuffed pork loin.  

Nothin' too fancy (no meat glue holding it together - had to use toothpicks).  Anyway, decided to cut the loin into 3 (unequally sized) parts, and figured I'd try 3 different rubs (we enjoy "Egg-sperimenting" w/ different rubs - makes ya think yer gettin more food that way) heheh... 

Anyway, here's the details:

Dome Temp = 375
Meat Internal Temp = 140
Method = Indirect
Rub #1 (large) = KC Butt Spice
Rub #2 (Med) = Cumin
Rub #3 (small) = Dizzy Pig's Dizzy Dust
Stuffing = garlic sauteed spinach & mushrooms & grated pepper jack cheese
Smoke = 2 Cherry Chunks
Meat Size = ~6#

Once internal hit 140, I pulled them & wrapped them in aluminum foil for about 10-15 minutes, to allow them to "rest." 

The consensus was that we liked all 3 rubs - the KC Butt rub actually produced sort of a "bark", if-you-will, on the pork loin, and the Dizzy Dust was... well... as good as any Dizzy Pig stuff...

I've recently become a big fan of cumin after trying this "cumin lamb" dish at a Chinese restaurant, and figured I'd do cumin on the Egg - it turned out good, but I think next time I'll try making some sort of "liquid-y" thing to mix the cumin in, rather than just using it as a "rub" cuz it seemed like it sort of dried out on the pork.. - what do ya'll think - any good cumin recipes??

Anyway, pics to follow... 

ENJOY!!!!~!!!!!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

Comments

  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited October 2012


    ooooooh, I almost forgot - my GF fixed some sauteed squash as a side... she sauteed the squash in olive oil with garlic, then added "Slap Ya Mama" spice, then some cheese... 

    The "Slap Ya Mama" provided some "kick" but not TOO much... it turned out REAAAAAALLLY goooooood!!
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    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • SkiddymarkerSkiddymarker Posts: 6,070
    Had me at the pepper jack, like bacon it makes the meal. Great cook, like the idea of saute treatment for squash, don't know why but have never done that, always a roasted or boiled thing. Anything special in the pan?
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 12,248
    Looks good, HH.  I was at the grocery store (they call that "making groceries" around here), and noticed "Punch Ya Daddy" seasoning right next to "Slap Ya Momma". 

    We're hooked on Tony Chachere's Creole seasoning for general mindless seasoning (when we're basically adding salt and a little extra "je ne sais quoi".  Good stuff.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SmokeyPittSmokeyPitt Posts: 5,128
    That looks great HH!  I like how you got a nice "jellyroll" effect.  Do you just cut the loins in half lengthwise and then flatten with a mallet? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • GriffinGriffin Posts: 6,632
    Goodlooking grub, HH.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Had me at the pepper jack, like bacon it makes the meal. Great cook, like the idea of saute treatment for squash, don't know why but have never done that, always a roasted or boiled thing. Anything special in the pan?
    nothing special - just olive oil w/ crushed garlic.


    Looks good, HH.  I was at the grocery store (they call that "making groceries" around here), and noticed "Punch Ya Daddy" seasoning right next to "Slap Ya Momma". 

    We're hooked on Tony Chachere's Creole seasoning for general mindless seasoning (when we're basically adding salt and a little extra "je ne sais quoi".  Good stuff.
    Yes, we first had "Slap Ya Momma" in N'awlins, and we brought some home back w/ us.  We've since been ordering it online.  Good stuff.  Never tried "Punch ya daddy"...


    That looks great HH!  I like how you got a nice "jellyroll" effect.  Do you just cut the loins in half lengthwise and then flatten with a mallet? 
    Yes, I butterflied them then used a meat tenderizing mallet to help flatten them, then added the stuffing, then rolled, then placed toothpicks to keep them together.  I'm seriously thinking about getting some "meat glue" cuz I can think of ALL kindza fun stuff to use that with!!


    Griffin said:
    Goodlooking grub, HH.
    Thank you!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • GLWGLW Posts: 178
    This is awesome!!  Thanks for sharing.
    When in doubt add more pepper.
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