Pork Loin Advice?

AlbertaEgger · January 14

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" />

Eggcelsior · January 14

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.

AlbertaEgger · January 14

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...?

henapple · January 14

I like feta, sundries tomatoes and basil.

Little Steven · January 14

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

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

All rolled and tied

robnybbq · January 15

That looks great.

jlsm · January 15

+1 on 350 indirect. You stuffing sounds great! I usually just coat with brown sugar, mustard and herbs.

NibbleMeThis · January 15

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.

DaveM · January 15

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.

AlbertaEgger · January 15

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....?

Mike8it · January 15

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

Little Steven · January 15

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

Procuitto and Calabrese salami

Provolone, green onions and sliced garlic

Sundried tomatoes, bomba

Pile of Genoa salami

All wrapped up

Egged

Very good

SaltySam · January 15

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

nolaegghead · January 15

That last savory roulade looks delicious.

AlbertaEgger · January 15

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.

AlbertaEgger · January 15

All these pictures look amazing by the way!

Plano_JJ · January 16

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.

Eggcelsior · January 16

From your friends at the national pork board.

Eggcelsior · January 16

In this one, the gentleman answers the age old question of how to get the sausage into the tenderloin.

AlbertaEgger · January 18

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.

U_tarded · January 18

AlbertaEgger 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.

nolaegghead · January 18

I agree with U_tarded

AlbertaEgger · January 18

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.

U_tarded · January 18

AlbertaEgger said:

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.

The Cen-Tex Smoker · January 18

U_tarded said:

AlbertaEgger 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

AlbertaEgger · January 18

Sounds great, thanks, looking forward to it.

The Cen-Tex Smoker · January 18

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.

nolaegghead · January 18

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.

Howdy, Stranger!

Forums

Pork Loin Advice?

Comments