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Glazed Pork Loin with Cilantro and Garlic (APL)
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JohnInCarolina
Posts: 30,974
This was my Christmas Eve cook - so, so good. The recipe is in APL's Serious Barbecue book and here as well:
Got a 6-lb pork loin for this, which is a lot of meat. We have a lot of leftovers, which is fine by me but we could have halved the recipe and done just fine. Anyway, I split it into three pieces and brined them all in separate bags for about 8 hrs (recipe calls for up to 12). Here they are on the egg after applying the glaze:
I used a couple of chunks of apple wood with the cook. Cooked indirect at 250+ dome. I had some trouble with temperature control on this one. Not sure what the problem was, but my DFMT and bottom gate were open more than usual to maintain the temp at 250. The loin also finished faster than the recipe calls for - it was done in about an hour, with some of the pieces finishing sooner than others. I pulled them just above 145. Here they are just off the LBGE:
And here it is dredged in the glaze and plated:
This was phenomenal. Just the right amount of smoke in the pork, and the rub/apricot glaze gave it a great flavor. People at the table were moaning - almost always a good sign. The recipe's a bit of work from start to finish, but definitely worth it.
"I've made a note never to piss you two off." - Stike
Comments
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Man I'd dive right in the middle of that !!!
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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bud812 said:Man I'd dive right in the middle of that !!!
Thanks bud!"I've made a note never to piss you two off." - Stike -
Looks and sounds fantastic. I have three of his books (Serious BBQ, Charred/Scruffed, BBQ25), how have I managed to over look this recipe so far?
Knoxville, TN
Nibble Me This -
You had me at "garlic". Great looking meal. Thanks for the link. Your pictures look better than their picture.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Those are gorgeous! I can't wait to try this.
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We love pork loin. Yours looks great. I gotta try it that way. Thanks for posting.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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That looks beautiful! Thanks for the link.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I will definitely give this a try. Thanks!!
BTW, where in Carolina are you?
From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers! -
Thanks for all the kind words folks."I've made a note never to piss you two off." - Stike
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warwoman said:
I will definitely give this a try. Thanks!!
BTW, where in Carolina are you?
"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:warwoman said:
I will definitely give this a try. Thanks!!
BTW, where in Carolina are you?
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@Eggcelsior - what, deviled eggs not your thing?"I've made a note never to piss you two off." - Stike
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@Eggcelsior Heh. Not sure how I've never seen that before, but it's reasonably accurate. But man there are a lot of locals who are Dukies as well - never ceases to amaze me."I've made a note never to piss you two off." - Stike
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Just got APL's Serious BBQ for Christmas. Definitely gonna give this one a go. Thanks for sharing.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Have cooked that one several times, it does rock
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Looks like you knocked that one out of the park!! Nicely done. I've made quite a few recipes from that cookbook and I can't believe I overlooked that one. Thanks to your post, this is a mistake that will be corrected real soon.
Jim -
jfm0830 said:Looks like you knocked that one out of the park!! Nicely done. I've made quite a few recipes from that cookbook and I can't believe I overlooked that one. Thanks to your post, this is a mistake that will be corrected real soon.
Jim"I've made a note never to piss you two off." - Stike -
Looks really good and you have great taste in Scotch!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Awesome! Just went and picked up the stuff to make this tomorrow!Peachtree City, Ga Large BGE
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@JohnInCarolina , thanks for the recipe. I cooked it tonight ( subbed the pork loin for a pork tenderloin) . The wife said it was the best thing I have ever cooked! She isn't a big carnivore like I am and she absolutely tore it up! I thought it was incredible ! Thanks again!Peachtree City, Ga Large BGE
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@Kosko - that looks fantastic. Great idea to try it with a tenderloin - why not? Probably cooked quite a bit quicker though I bet - maybe 30 min? And a happy wife is a happy life!"I've made a note never to piss you two off." - Stike
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Yes john, it cooked for roughly 30 minutes . Cooked it raised direct at 400. This one is def. on my frequent list. My bro in law is coming down from DC next weekend and he wants an egg pretty bad. I am going to cook this so it will " seal the deal" .Peachtree City, Ga Large BGE
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Well the bro in law is in the market for a BGE now after eating your recipe john. I must say this recipe is probably my favorite. After the glazed pork recipe I followed up with a 9 lb pork butt. It was over from there!Peachtree City, Ga Large BGE
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Kosko said:Well the bro in law is in the market for a BGE now after eating your recipe john. I must say this recipe is probably my favorite. After the glazed pork recipe I followed up with a 9 lb pork butt. It was over from there!
Well I wish I could take credit for it, but it's from Serious Barbecue. Anyway, glad it was such a hit!"I've made a note never to piss you two off." - Stike
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