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What to do?

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henapple
henapple Posts: 16,025
in EggHead Forum
Center cut boneless pork loin roast
Romaine.. Grilled/how
Petite red potatoes.. No bacon

Any ideas?

Thanks
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • YEMTrey
    YEMTrey Posts: 6,829
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    First, grab another PBR.............
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Carolina Q
    Carolina Q Posts: 14,831
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    For the potatoes, cut in half, toss with evoo, s&p, chopped rosemary and some whole, unpeeled garlic cloves. Roast in CI (or whatever) about 30 minutes indirect at 425°. Very easy, very good.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Cut in one inch slices and brine for six hours -- grill direct at gasket level to 140 degree internal.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2013
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    I say stuff it!  I think it would be good with the same stuffing you use for chicken.  

    I haven't grilled Romain- but I believe you just throw it on direct a few minutes per side.  I might do this tonight- and I'm just gonna keep it simple with some caesar dressing. 

    Taters- cut them up into quarters and put them in a foil pan with olive oil, rosemary, any other herbs you like, salt and pepper.  I like the McCormicks Italian Herb grinder if you need herbs.  EVOO, a few coarse grinds from this, s&p.  Easy Peazy. 


    image 
    You might want to give the taters a head start and then add the loin to the egg.  




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • henapple
    henapple Posts: 16,025
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    @YEMTrey... I only have 2 hands.. And one off those dual beer helmets.. And a camelbak

    Could I cook it whole or 2" slices?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • zosobao5150
    zosobao5150 Posts: 133
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    For the loin...I use rosemary, garlic salt, and a little bit of pepper.  Sear the pork loin next to the coals (you just want to get a little browning) and then cook raised indirect around 350 until you get an internal of 140-143.  Pull and let rest for 5 minutes.  Just made this for my dad on father's day and he loved it.  Slight pink to it (which is what you want), but ridiculously tender.  He told me I should open a restaurant.  (by the way...I didn't have my green egg, so I used a weber charcoal chimney and an old grill grate for searing and then threw the meat into their oven)

    I like the other ideas on the potatoes.
    XL BGE
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  • henapple
    henapple Posts: 16,025
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    Zo... Whole?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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