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Pork Loin Advice?

Only the second cook on my LBGE, my kids have requested a bacon wrapped pork loin butterflied and stuffed, that I have done on the gas bbq many times. I was just going to do this with plate setter, legs up, I don’t have a raised grill yet, is this a good position? Any suggestions on cooking temperature? I won’t be cooking till the weekend, just thought I would get some of your expert egg opinions.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

County of Parkland, Alberta, Canada
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Comments

  • EggcelsiorEggcelsior Posts: 10,253
    I have done it that way. It is delicious. I went along at 350. Cook to 135-140 internal. The rest will bring it to temp. Post pics. I love this way to do this.

    I also do tenderloins by butterflying and tying 2-3 together in a roll.


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  • I will have pictures for sure. Yes it is one of my families favorite pork. It was always a bit tough to get it done just right on the gas. I stuff mine with apples, brown sugar, mustard and spiced rum. Any other suggestions to try something new? I also glaze it all when almost done in pretty much the same mixture...?
    County of Parkland, Alberta, Canada
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  • henapplehenapple Posts: 13,280
    I like feta, sundries tomatoes and basil.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 26,952
    edited January 2013

    AE, I've done allsorts of stuffing. My favourite now is a bread based stuffing with dehydrated fruits. I prefer multiple tenderloins to loins.

    Four pork tenderloins this time

    image

    Stuffing with ground pork, bacon, dehydrated apples and cherries, garlic, onions, red bells, pinenuts, celery, herbs, croutons and panko.

    image

    All rolled and tied

    image

    image

    image

     

    Steve 

    Caledon, ON

     

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  • robnybbqrobnybbq Posts: 1,690
    That looks great.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • jlsmjlsm Posts: 836
    +1 on 350 indirect. You stuffing sounds great! I usually just coat with brown sugar, mustard and herbs. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    Sounds like a good plan.  I like the flavor combination.

    You didn't mention it but may be planning on this, don't forget to put a drip pan or foil on the plate setter so if any stuffing or other drippings fall, they will be easy to clean. 
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  • DaveMDaveM Posts: 90
    Just make sure to brine it.  ALWAYS brine poultry as it adds so much moisture.  I use a really simple brine that works well.  You can adjust to better suit your taste:

    1/2 cup kosher salt
    1/2 cup sugar
    4 cloves garlic - crushed and diced
    10 whole cloves

    Boil it in about a quart of water till dissolved, then add a ton of ice to cool it down.  Scales to about a gallon or so of liquid.  Scale accordingly.

    let us know how it comes out!  Send picts.
    --Dave from Leesburg, VA BGE XL, Viking 42", Firepit with $16 grill
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  • DaveM said:
    Just make sure to brine it.  ALWAYS brine poultry as it adds so much moisture.  I use a really simple brine that works well.  You can adjust to better suit your taste:

     
    For sure i will use a drip pan. Thanks for all the stuffing ideas so far, pics look great as well. May stick with my old stuffing just this time to see what kind of differance there is from my old way to the new Egg. I am deffinetly going to try the stuffings mentioned above soon tho. As well as little Stevens Tenderloin he has there. DaveM... I have never brined pork....?
    County of Parkland, Alberta, Canada
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  • Mike8itMike8it Posts: 468
    edited January 2013
    Brining leaner cuts of pork works great. Usually need anywhere from 2-8 hours depending on the size and type of the cut (tenderloins and chops). 12-72 hours for whole loins
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  • Little StevenLittle Steven Posts: 26,952

    You can stuff with just about anything. Cured meats and cheeses are great too

    Procuitto and Calabrese salami
    image
    Provolone, green onions and sliced garlic
    image
    Sundried tomatoes, bomba
    image
    Pile of Genoa salami
    image
    All wrapped up
    image
    Egged
    image
    Very good
    image

    Steve 

    Caledon, ON

     

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  • SaltySamSaltySam Posts: 371
    I probably shouldn't have looked at this thread five minutes before heading to the grocery store.  Those all look fantastic!

    LBGE since June 2012

    Omaha, NE

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  • nolaeggheadnolaegghead Posts: 12,513
    That last savory roulade looks delicious. 
    ______________________________________________
    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 

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  • Thanks again, definetly looks like the tenderloin is more popular, I alread have a loin that i will have to use though first. Im a bit nervous on the brine. I wouldnt want to over brine a big loin, and i am deffinetly no expert on that.
    County of Parkland, Alberta, Canada
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  • All these pictures look amazing by the way!
    County of Parkland, Alberta, Canada
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  • Plano_JJPlano_JJ Posts: 448
    These pictures look incredible, can someone give me a lesson on how to butterfly a pork loin? Pics would be great. Also, are these tenderloins or the big pork loin? Thanks.
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  • EggcelsiorEggcelsior Posts: 10,253

    From your friends at the national pork board.
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  • EggcelsiorEggcelsior Posts: 10,253
    In this one, the gentleman answers the age old question of how to get the sausage into the tenderloin.


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  • Sorry if this sounds dumb, i dont usually brine, and have never with pork, I have a 7.4 lb Pork loin, was thinking of ~36 hours? Its an average size in thickness.
    County of Parkland, Alberta, Canada
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  • U_tardedU_tarded Posts: 1,246
    Sorry if this sounds dumb, i dont usually brine, and have never with pork, I have a 7.4 lb Pork loin, was thinking of ~36 hours? Its an average size in thickness.
    don't brine that long.....more like 12ish for that size of meat.  you could go up to 24 but i would do it 12. 
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  • nolaeggheadnolaegghead Posts: 12,513
    I agree with U_tarded
    ______________________________________________
    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 

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  • Sounds good, I have read everything from 12 to 72 hours, 2 days was the most for max, I will go with the 12. Thanks again.
    County of Parkland, Alberta, Canada
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  • U_tardedU_tarded Posts: 1,246
    Sounds good, I have read everything from 12 to 72 hours, 2 days was the most for max, I will go with the 12. Thanks again.
    no problem, my rule of thumb with things like this is less is more you can always add more later (salt, longer brine time next go around) to hit what your taste buds like.
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  • U_tarded said:
    Sorry if this sounds dumb, i dont usually brine, and have never with pork, I have a 7.4 lb Pork loin, was thinking of ~36 hours? Its an average size in thickness.
    don't brine that long.....more like 12ish for that size of meat.  you could go up to 24 but i would do it 12. 

    I just did a 5 lber last night for 12 hours and it was perfect. Had it for dinner tonight and juices were running out all over the cutting board

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  • Sounds great, thanks, looking forward to it.
    County of Parkland, Alberta, Canada
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  • I didn't stuff but it was still good. Simple but good. The brine was very flavorful and made it very moist. I just did cracked pepper and fresh rosemary on the outside. 325 raised indirect until it hit 138.

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  • nolaeggheadnolaegghead Posts: 12,513
    Turkey's on the other hand, go for 24-30 hours.  Corned beef, I've gone as long as 5 days.  You can always remove salt with a fresh water soak.
    ______________________________________________
    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 

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