Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

APL pork loin

Options
Eggcelsior
Eggcelsior Posts: 14,414
in Pork
I did the APL Cilantro & Garlic pork loin for a Mealtrain meal for my daughter's babysitter. She is recovering from breast cancer surgery so all the families got together to cook meals for her's since she is the primary cook in her family. As all APL recipes, this involved multiple steps. First I brined the meat for 6 hours with some Oakridge Game Changer I had left, deviating from the recipe. I made the rub in the recipe and applied it after rinsing and drying the pork.
image

I set up the Egg at 250 with peach for smoke. The loin took about a hour + to get to 135, at what point I applied the glaze.
image

Ten minutes later it was 145 so I pulled it to rest.
image

These bad boys smell awesome. I'll post cut shots later because I sent one to the baby sitter and I'm taking the other to my parents for dinner.
· Share on FacebookShare on Twitter

Comments

Categories