Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ideas for stuffing a pork loin
I was thinking a stuffed pork loin would work if I found one Friday and prepped it Saturday evening and stored in the fridge overnight. Looking for stuffing ideas? Not really looking for true BBQ taste but something really good. Spinach, provoloe comes to mind but what else is good? Rub? Also how to roll it uniform and keep everything inside?
If I do not do a pork loin what else can I cook? Or even along with the pork loin for appetizers?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
-
Morning robnybbq:
Here is a link to something we have done with pork loin a few times...called Hawaiian Pork Chops, very easy & tasty... http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1013585&catid=1
Have a GREAT day!
Jay
Brandon, FL
-
I like to butterfly, fill with brown sugar, apples, and rum, then bacon wrap. Family loves it.County of Parkland, Alberta, Canada
-
I think cutting a "triple-fly" is the way to go with pork loins. Cut as if to butterfly but a third of the way down, not half. Open it cut side up, and at the inside join cut another third of the way down and across. You should have three "panels" of roughly equal size.Do note that butchers often tie two loins together to get a "round" roast.*******Owner of a large and a beloved mini in Philadelphia
-
i like a sausage and bread stuffing, this i think was chourico and bread with sauted celery, onions, and chicken stock. i like this style because the gravey makes it all moistfukahwee maineyou can lead a fish to water but you can not make him drink it
-
I did a cornbread stuffing and cranberries a while back and was surprised how well it came out.Cherry Hill, NJ
-
I usually make a farce from ground pork and add an egg, panko, craisins, diced dried apricot, walnuts, cinnamon, S&P. I also to the aforementioned "triple fly"
-
These all look good. I have only done the spinach provolone thing. Time wise though I would say allow at least 2hours from light to serve. For a faster cook you could do a london broil or even chicken. Think like an Iron Chef!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
I like Italian sliced meat and cheese. This is tenderloin but it would be easier with loin.
( Procuitto and Calabrese salami
Provolone, green onions and sliced garlic
Sundried tomatoes, bomba
Pile of Genoa salami
All wrapped up
Egged
Very good
Steve
Caledon, ON
-
LS. I'm impressed!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
Wow LS!!!! That looks good!County of Parkland, Alberta, Canada
-
I've done a lot of stuffed tenderloin over the years. Splay out 3 to 4 tenderloins, overlap and pound them out. as one. I like a lot of stuffing cause tenderloins are sort of flavourless on their own. They make great wrapping for good stuff though. B-)
Steve
Caledon, ON
-
Bread stuffing.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
-
Basil and cream cheese create a pretty good flavor. I like to add some diced bell peppers to that.NW IOWA
-
Bread and sausage, pancetta and/or bacon with dehydrated apples and other fruits are really good. Onions peppers celery etc.
Steve
Caledon, ON
-
Little Steven said:I've done a lot of stuffed tenderloin over the years. Splay out 3 to 4 tenderloins, overlap and pound them out. as one. I like a lot of stuffing cause tenderloins are sort of flavourless on their own. They make great wrapping for good stuff though. B-)
-
LS - that looks great. There is no way I would be able to roll something like that. When I did the provole, spinach most of the stuffing fell out.
May change plans again. I need a short cook as of timing to get home. Get home at 5 and want to eat around 7. Dont want a spatchcock or plain steak.
May end up ordering out due to time constraints.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
SpartanPride said:Little Steven said:I've done a lot of stuffed tenderloin over the years. Splay out 3 to 4 tenderloins, overlap and pound them out. as one. I like a lot of stuffing cause tenderloins are sort of flavourless on their own. They make great wrapping for good stuff though. B-)
I normally use three or four tenderloins. Splay them out and pound individually, overlap so that all new edges will be outside when you roll. Pound out all the edges and cut into a rectangle and cur all the uneven edges. Use what you've cut off to fill any holes or thin areas. Lay a couple of deli meats opposing directions, that will give you your seal Make sure your last layer is another sliced meat. It's important to have as much stuffing as you can get so you don't jelly roll it. You don't want raw meat in the middle.
As far as cooking I go raised direct at 375* or so. Maybe 40 minutes, I don't use smoke cause there is so much flavor there already. Hope that helps. PM me if you have any questions
Steve
Caledon, ON
-
robnybbq said:LS - that looks great. There is no way I would be able to roll something like that. When I did the provole, spinach most of the stuffing fell out.
May change plans again. I need a short cook as of timing to get home. Get home at 5 and want to eat around 7. Dont want a spatchcock or plain steak.
May end up ordering out due to time constraints.
Dude you gotta try some stuff or you are always going to be apprehensive. I came up with this on my own and I didn't take no stinkin courses.Steve
Caledon, ON
-
All of those look great.
@LittleSteven that looks awesome! I am impressed.Louisville, GA - 2 Large BGE's -
Little Steven said:robnybbq said:LS - that looks great. There is no way I would be able to roll something like that. When I did the provole, spinach most of the stuffing fell out.
May change plans again. I need a short cook as of timing to get home. Get home at 5 and want to eat around 7. Dont want a spatchcock or plain steak.
May end up ordering out due to time constraints.
Dude you gotta try some stuff or you are always going to be apprehensive. I came up with this on my own and I didn't take no stinkin courses.
My issue again this weekend is pressed for time as usual. I dont have the luxury of hours to prepare/cook meals. Now just found out my wife has to take one of the kids somewhere so that leaves me by myself to cook everything in an hour.
Hello Pizzaria.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
robnybbq said:Little Steven said:robnybbq said:LS - that looks great. There is no way I would be able to roll something like that. When I did the provole, spinach most of the stuffing fell out.
May change plans again. I need a short cook as of timing to get home. Get home at 5 and want to eat around 7. Dont want a spatchcock or plain steak.
May end up ordering out due to time constraints.
Dude you gotta try some stuff or you are always going to be apprehensive. I came up with this on my own and I didn't take no stinkin courses.
My issue again this weekend is pressed for time as usual. I dont have the luxury of hours to prepare/cook meals. Now just found out my wife has to take one of the kids somewhere so that leaves me by myself to cook everything in an hour.
Hello Pizzaria.
That's the reason I use the deli meat. Holds everything insideSteve
Caledon, ON
-
How do you get the 4 pieces of pork loin to stay together where they overlap? Do you wrap it in paper first then tie it? I can see it all falling apart if I just rolled it,
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
I do that with tenderloins but I'm used to doing it. Do it with a loin but pound the **** out of it so you get a bigger piece to work with. When you have it all uniform thickness, cut enough twine to tie it every 1 1/2" or so. Lay them all out straight on your cutting board, do the stuffing and take one end and tuck it under the other. Tie the first couple and close up the end with skewers and carry on tightening and tying till you get to the other end and skewer up. You are probably looking at 15 minutes max to splay and pound out, another 5 to stuff it and 5 to tie it. That is Maximum timing IMO.
Steve
Caledon, ON
-
What about stuffing chicken breasts? Any secrets?
Can they be stuffed the night before and stored somehow?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Sure- I don't see any reason you couldn't prep chicken or pork loin the night before and keep it in the refrigerator. Honestly I think the pork loin may end up being less work because you only have to do one big one instead of dealing with several breasts.For chicken breasts you could do something like the "Chicken Bombs" and wrap them in bacon. Same idea- you will want to butterfly them and then pound them flat.I haven't tried this recipe but it looks pretty good and has a video of the technique:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
That looks great as well. Trying to avoid bacon but will have to try one day.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
You saw this right? Debone and stuff the whole bird!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I saw that - looks great - do want to experiment with that this weekend. Maybe another time when I dont have guests over so when it comes out like crap I will not feel that bad.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Dude! Procuitto, two kinds of hot salami and cheese inside pork? What can come out like crap? Put some pancetta in there too or wrap it in bacon.
Steve
Caledon, ON
-
Do you cook the pancetta or get cooked (deli meat) pancetta?
Just a plain pork loin (Not tenderloin), with prociotto, provolone, will be enough flavor? Anything else that will make it pop? I will have to prepare this tonight and refidgerate overnight until I get home. Any type of rub besides "Byrons Butt Rub" or DP *Raging river, tsunami spin, red eye, fajitish, - or make my own? I dont want a basic BBQ flavor so I may not use the Butt Rub for this,
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum