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Tardy Easter post - Sausage Stuffed Pork loin ala Cooks Country magazine
I have tried this pork loin before and we loved it, haven't tried it again until Sunday. Mostly because I remember it being delicious but laborious as with most cooks illustrated dishs. (Mainly because I don't have a prep team behind me, and I forget to budget time for it ha ha)
This time was different and the prep went smooth and was even a bit fun.
Rubbed the outside with Grill Mates® Applewood Rub my wife got me for <?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" />Easter. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Stuffing consisted of sausage cooked and drained, minced garlic, cheese, pepper flakes, an egg and a slice of bread for binder. I added some fresh thyme. Mix all in food processor to make it easier to spread. I forgot to add the cheese in when processing but it didn't hurt to have in on top. Rolled and trussed back in fridge overnight with rub.
Lit one egg at 630am for the ham and planned to throw this on with it later. We got held up at services but FORTUNATELY the stoker was controlling the pit and a quick tap on the iphone allowed me to put things in standby.
Running late I pushed this loin a little faster than I would have liked, but may have been a blessing in disguise as it turned out fabulous.
Rave reviews and I (my own worst critic) couldn't find anything wrong with and actually agreed it was worthy of praise which doesn't come easy at my house.
If loins go on sale, this is a no brainer.
Even managed to get some stuffed chops out of the rest of the loin and stuffing I had left over.
Comments
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Prior to this I have NEVER looked at a recpie where someone stuffed a high quality piece of meat with other stuff and thought "I need to cook that" - but you got me on this one. Looks great.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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This looks fantastic! I just spent a half-hour on the CI site and couldn't find it, though. Do you know the exact title?*******Owner of a large and a beloved mini in Philadelphia
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Just asking: BACON
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Thanks Foghorn - We get the loins pretty cheap around here quite frequently and I don't consider them high quality most times, but this transformed it into something worthy of Easter Sunday.
Their recipe says put it in the oven, but thats cause they don't have the egg! I give it all the credit. Same with the Easter ham. Nobody believes me when I tell them I just open the package, and throw the ham on. Wait three plus hours and enjoy
Mickey my thoughts as well. Why not make it a pork trifecta. I will probably do that soon enough.
Jlsm - it was out of the cooks country magazine not illustrated for what its worth- not sure if they are somehow different even though the same. Could have sworn I took a pic of the recipe in case I needed to post but can't find it at the moment. I will scan to pdf and post unless that is some how illegal.
Thanks all!
2 LBGE, 1 SBGE, Stoker Wifi, White Thermapen, Igrill---Gilbert SC -
I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks really good! =D> I need to try something like this soon.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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You sure can butterfly a pork loin better than I do.Bit I am getting better with practice.SpringramLBGE and Mini
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Thanks Springham and Solson.
I need more practice as well. Look closely and there are several holes, but only one I couldn't "repair". If one started to develop, I just went back and cut a little deeper in front and flipped it over to cover. One it was rolled tight I only had one little spot.
2 LBGE, 1 SBGE, Stoker Wifi, White Thermapen, Igrill---Gilbert SC -
I stop short of getting the "premium" recipes. I take the mag and subscribe to the site; I resent the "premium" aspect.*******Owner of a large and a beloved mini in Philadelphia
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That looks great. I am borderline obsessed with trying a stuffed pork loin. I am trying to come up with the "perfect" stuffing.I would love to have this recipe if you can swing it.Louisville, GA - 2 Large BGE's
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jlsm said:I stop short of getting the "premium" recipes. I take the mag and subscribe to the site; I resent the "premium" aspect.
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@eggcelsior: That's what I thought @500 meant. I don't subscribe to Cook's Country, only CI, and not the Editor's Choice series.*******Owner of a large and a beloved mini in Philadelphia
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johnkitchens said:That looks great. I am borderline obsessed with trying a stuffed pork loin. I am trying to come up with the "perfect" stuffing.I would love to have this recipe if you can swing it.BUT.......here is a site that has the exact recipe.
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jlsm said:@eggcelsior: That's what I thought @500 meant. I don't subscribe to Cook's Country, only CI, and not the Editor's Choice series.
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@Eggcelsior thank you very much for the link! This is what I was looking for.Louisville, GA - 2 Large BGE's
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That looks awesome and sounds extremely tasty. Nice dark crust on the outside...looks moist and yummy on the inside. Nice work!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks like Eggcelsior beat me to it. I didn't use the pepper flakes but instead used some fresh thyme. The dark crust was techically an accident as I was late getting home from church and had to push it to get it done. Started out at 300 and by the end of an hour was pushing 375. I wonder if it is against the law to scan a post from a magazine and post since I own it?2 LBGE, 1 SBGE, Stoker Wifi, White Thermapen, Igrill---Gilbert SC
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=D> =D> nice cookLarge, small and mini now Egging in Rowlett Tx
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