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Whole pork loin
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Biggreenpharmacist
Posts: 4,341
Can somebody give me any new ideas on a whole pork loin? Maybe something out of the ordinary?
Little Rock, AR
Comments
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Have you checked out APL's pork loin? I'm on my iPhone or I would post the link to @JohnInCarolina's masterpiece.
Ball Ground, GA
ATL Sports Homer
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I always brine a pork loin as it normally needs the moisture for a roast. I think it's worth it if you have time - at least a day or even two. You can add your favorite flavors to the basic brine to influence the outcome. Wrap it in bacon before going on the egg.Or there have been some terrific stuffed loins here on the forum. I do a sage and onion stuffing made with bread crumbs and dried fruit like cherries or cranberries. You can try all kinds of stuffing approaches - cheese and spinach, sausage meat, or veggies chopped in the processor.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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I've done that one and it's great. I'm just wanting to do something different.Chris_Wang said:Have you checked out APL's pork loin? I'm on my iPhone or I would post the link to @JohnInCarolina's masterpiece.
Little Rock, AR
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Well i went with a similar version of apl's loin. I mixed apricot preserves and garlic and cilantro with a carolina mustard sauce. Went indirect about 300 til 145. Looks good.
Little Rock, AR
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That sure looks yummy!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Stuffed Porkloin for next time .
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