Need advice for 9lb. whole pork loin

ChuckChampion · November 2013

Purchased a 9 lb whole pork loin last night, and I have been trying to figure out how to cook it. I've looked at past discussions but so far I haven't seen anyone cooking one so large so I'm not sure what I should do. So far I think I will use PS legs up and drip pan. Get temp at 300 and add a lil mesquite smoke. I think I want to prepare it by covering it in mustard and rubbing down in bad Byron's, also maybe injecting with some Stubbs chipotle butter. Please give me any advice you mAy think of because I don't want to ruin this. Sorry I don't have pics of it but I'm on my iPad. It's tied up in four or five different spots and it's about 5 inches thick and a foot long. Let me know if I should try cooking it in pieces. Thanks guys!!

sumoconnell · November 2013

I've done the 'pork caterpillar' with the loin. I cook it at 350 indirect until 165 IT. I put garlic, small serrano slice and green onion in small poked holes, wrapped in bacon, sprinkied with your favorite rub. In the last few minutes, brush with BBQ sauce. yum!

I have a photo here..

http://eggheadforum.com/discussion/comment/1380434#Comment_1380434

henapple · November 2013

Do you have to cook the entire loin?

ChuckChampion · November 2013

Yeah I am feeding a lot of people tomorrow @henapple. should I cook it in the roll or cut it in pieces? Could really use some advice guys, gotta cook this thing pretty soon.

sumoconnell · November 2013

I cooked as a loin roast, cut into chops after cooking.

DMW · November 2013

I would prob cut it in half and cook it as two separate pieces rather than whole. Watch the temps on each as the may cook slightly differently. For something basic, coat in OO and some rub, then drape with bacon, 375* or so indirect with a drip pan.

GrannyX4 · November 2013

Cut in half, brine, 325, raised grate, direct to a temp of 135. Some do it to 145.

Skiddymarker · November 2013

If it was a cryovac loin, it may have already been "treated", brined - so you may not need to do that. You could do it in two pieces to get two different tastes, that is use different rubs. I like the suggestion of raised direct at grid of 325-350º.

yzzi · November 2013

I would do what @grannyx4 said though I would skip brining being lazy and all. Cooking around 140 delivers some pretty juice pork.

onedbguru · November 2013

Here's some very good advice. Pack it up in a cold-pack and ship it to me and I will tell you how wonderful it turned out

Little Steven · November 2013

I'm assuming it's boneless. Be careful not to overcook by thinking of the total weight. I would do it at 250* and sear it at around 135* if you can fit it on.

beteez · November 2013

http://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949 Great apricot glaze w/ cilantro & garlic

ChuckChampion · November 2013

Thanks for the info guys!! The cook went great today

DMW · November 2013

ChuckChampion said:
Thanks for the info guys!! The cook went great today

How did you end up doing it?

ChuckChampion · November 2013

Hey @dmw I went with the mustard base and covered in a homemade rub and some bad byrons, and injected. 350 degrees indirect with drip pan till I reached goal temp on both pieces. Have a great thanksgiving bud!

tarheelmatt · November 2013

Looks great and juicy!

DMW · November 2013

ChuckChampion said:

Hey @dmw I went with the mustard base and covered in a homemade rub and some bad byrons, and injected. 350 degrees indirect with drip pan till I reached goal temp on both pieces. Have a great thanksgiving bud!

Looks like you nailed it!

Need advice for 9lb. whole pork loin

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