Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Took a shot at a Stuffed Pork Loin

ParallelParallel Posts: 416
edited January 2013 in Pork
I've been itching to try my hand at a stuffed pork loin on the egg. Since I get off a half day on Fridays, we decided to give it a shot tonight . We made  a batch of the spinach & artichoke dip that my wife makes and stuffed it into a pork loin. We made the dip stiffer by adding twice the amount of mozzarella cheese as the recipe calls for. This worked well (along with the bacon basket weave) to hold the stuffing in. I then cooked it on the Big Green Egg at 250° to 140° internal temp. We were going to do a roulade but decided to try cutting a pocket into the loin... as you can see from the plated picture it didn't plate up very appealing... next time we'll take the time to do the roll.

image

image

While the dip was tasty, next time I'm going to sauté some baby spinach with good olive oil, garlic, red pepper flakes and artichoke hearts then spread it out on a unrolled and pounded out pork loin after which I'll cover with a layer of mozzarella cheese. Then I'll tie it up, basket weave it in bacon and grill it at 350° versus the 250° low and slow I tried this time. My thinking on the higher temp is that the filling might not overcook to mush like the dip ended up.

Every time my elbow bends my mouth flies open.

Comments

  • LitLit Posts: 4,028
    You don't have to do the bacon weave just tie it up so you get a nice crust. I do 350 raised direct to 140-145 and rotate a couple times.
  • henapplehenapple Posts: 14,597
    Goat cheese,, basil, sun-dried tomatoes...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapple said:

    Goat cheese,, basil, sun-dried tomatoes...

    Yes! 3 of my favorites! Goat cheese is cream cheese on steroids!
  • BotchBotch Posts: 3,284
    Spinach and artichoke in a pork loin...  dayam that sounds good!   =D>
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Hey, looks mighty dadgummed tasty to me! If it's not to your liking, I bet the neighbors would throw a tooth at it! As for the stuffing, I like goat cheese, sautéed spinach, sun dried tomatoes, and some finely diced apricots or cranberries or whatever dried fruit you can find. Enjoy!
Sign In or Register to comment.