We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Whole Pork Loin - Delicious! (with Pics and Temps)
I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family. Brought the Egg up to 350 with a raised rack. Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils. Then I generously seasoned it with Bad Byron's Butt Rub. It went on the Egg, direct but elevated, for 45 minutes. At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals. It went another 35 minutes until it reached an internal temp of 162. I would have pulled it earlier but SWMBO doesn't like any pink in her pork! Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up. I never knew pork loin could be so moist and tasty!