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Quick question on pork loin
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shadowcaster
Posts: 620
in Pork
I am doing two stuffed pork loins today. One I have stuffed with apple pie filling and wrapped in bacon and the other I have stuffed with spinach, gouda cheese and sweet Italian sausage and of course wrapped in bacon haha.
My question is, what temp should I cook them at. I would rather do them low and slow seeing how they shouldn't take that long. Or am I better doing them direct? Thanks
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went.
Comments
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I would go indirect at 350 until it reaches your target tempExtra Large, Large, and Mini. Tucker, GA
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That is what I ended up doing. They came out great. The whiskey glaze that I finished them off with was the perfect touchRLeeper said:I would go indirect at 350 until it reaches your target tempPure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
I will definitely be repeating this
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
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