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Pork loin roast

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sjm1027
sjm1027 Posts: 154
in EggHead Forum
Picked up a 2.5 pound pork loin today and was wondering if anyone has a proven recipe they have used in the past. Would like? Never really looked at the price for this in the past but I found it on sale for 5.25 today for a 2.5 pound piece. I figured it was a good price so I am going to try it.
XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • GregW
    GregW Posts: 2,677
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    Is that a pork tenderloin?
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  • sjm1027
    sjm1027 Posts: 154
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    Yes it is
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • GregW
    GregW Posts: 2,677
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    I don;t cook them very often, but they do well with salt and pepper. You can also do most anything, maybe even lemon pepper. The key is to not overcook, it's a very lean cut. I would cook to 140 Deg F internal and let rest. the temp should increase up to around 145. I think this is the new temp guideline from the USDA.
    If you can come up with a glaze to put on at the final few minutes that will greatly help the flavor.
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  • sjm1027
    sjm1027 Posts: 154
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    Yes I agree I am going to keep this one simple for this 1st cook and if I like it ramp it up a bit. Overnight rub of salt and pepper. Glaze of honey, brown sugar, vinegar and cherry juice might be good too. I will post pics when I can. The weather has not cooperated lately.
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • GregW
    GregW Posts: 2,677
    edited January 2017
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    I'm looking forward to seeing your results.....I'm sure it will turn out great.
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
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    sjm1027 said:
    Yes it is
    Loin is not a tenderloin. 

    Crazy. But true!
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  • sjm1027
    sjm1027 Posts: 154
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    Package said: 2.5 pound pork loin
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • dmchicago
    dmchicago Posts: 4,516
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    sjm1027 said:
    Package said: 2.5 pound pork loin
    What is the thickness?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • sjm1027
    sjm1027 Posts: 154
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    About 4.5 to 5 inches round
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited January 2017
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    That's a loin (pork chop that hasn't been chopped yet)

    see: http://www.thekitchn.com/whats-the-difference-between-pork-loin-and-pork-tenderloin-meat-basics-213408
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    sjm1027 said:
    About 4.5 to 5 inches round
    You got yourself a loin then.  For me,  usually loin = indirect cook, tenderloin = raised direct. 
    Milton, GA 
    XL BGE & FB300
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  • sjm1027
    sjm1027 Posts: 154
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    Ok, that's good to know. So there is a bone in it and can be cut into a few chops?
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
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    If it weighs two pounds and is skinny and long and tapered, it's a tenderloin

    round and the diameter of a softball? Loin

    you can buy the whole loin usually in cryo and part it out into reality roasts and chops. 

    But a tenderloin is a one-meal cook
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  • sjm1027
    sjm1027 Posts: 154
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    More softball like
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • YukonRon
    YukonRon Posts: 16,989
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    Pork Tenderloin is one of the most under appreciated cuts of meat to grill. I marinate withe teriyaki and pineapple juice, and smoke it with Pecan. It is tender and delicious. Everytime I serve this, it is awesome. A great wine pairing is Pinot Noir, or nice Rosé. You can't go wrong.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • sjm1027
    sjm1027 Posts: 154
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    What temp and cook time do you do for 2.5 pound? Direct or indirect?
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • Ima_good_egg
    Ima_good_egg Posts: 590
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    I cook them indirect around 300.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    @YukonRon when you say "smoke it with pecan" are you still going Direct?  What ratio have you found works best for the teriyaki / pineapple juice marinade?
    Milton, GA 
    XL BGE & FB300
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  • YukonRon
    YukonRon Posts: 16,989
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    The ratio is what ever I have in the house at the time, I would guess I do a 50-50 blend? Another way to do it and I have used this, a lot, Is buy the marinade already made. You can find it at your grocery store, buy the least expensive store brand. put the tenderloin in a baggie, pour in the marinade to cover the meat. save some for a quick baste prior to serving. 
    I cook it indirect, and I do it low and slow. It still does not take long. Most people will cook it direct, like a large steak, hot and fast. It is good either way. If you do it hot and fast, add more wood chunks or chips. to get more smoke quickly.
    You will love this cut of meat. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
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    Dude said he has a loin tho. Not tenderloin

    could still go direct with it, raised. But i tend to roast these. 

    Might be better to slice as chops and go direct with your marinade
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  • YukonRon
    YukonRon Posts: 16,989
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    JustineCaseyFeldown said:
    Dude said he has a loin tho. Not tenderloin

    could still go direct with it, raised. But i tend to roast these. 

    Might be better to slice as chops and go direct with your marinade
    JustineCaseyFeldown said:
    Dude said he has a loin tho. Not tenderloin

    could still go direct with it, raised. But i tend to roast these. 

    Might be better to slice as chops and go direct with your marinade
    I do loins the same way too. Works out very well really well.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    sjm1027 said:
    Ok, that's good to know. So there is a bone in it and can be cut into a few chops?
    Doubtful.  Loins are normally boneless.  The bone would be on the outside and very noticeable if it was there.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited January 2017
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    sjm1027 said:
    Ok, that's good to know. So there is a bone in it and can be cut into a few chops?

    Loins are usually sold boneless

    pork chops can have a bone or be boneless

    you have a pork rib eye, essentially 

    rack of pork would have bones for example. A loin as you have has had them removed


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  • pgprescott
    pgprescott Posts: 14,544
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    Loin is done indirect at my house and I have taken to brining them. Cook to 135-140, rest and slice. 
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  • sjm1027
    sjm1027 Posts: 154
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    I will give it a try indirect and cook to 155˚ for the first cook. if it's to dry then I will crank it down in 5˚ until it's perfect. May take a few cooks to get it right but what the heck, I got the time  :)
    Thanks to everyone that responded.
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
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    150 max including carryover. 
    Not a lot of fat in these

    i cook to about 140-145 and let stand
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  • sjm1027
    sjm1027 Posts: 154
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    I went on Thermoworks page and found the following:

    This is great news for home cooks who can now feel confident in preparing their chops, loins and roasts to a perfect medium. And you can bet that pork cooked to the USDA recommended temperature of 145°F (63°C) will be juicy, tender and perfectly pink.

    So I will go to 145˚ for sure. 
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
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  • fishlessman
    fishlessman Posts: 32,754
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    if you still find it dry at 145 back the temps down next time =)pork loin is a good inexpensive cook.  people freak when they see it pink and juicy, then the germans grind it raw, add salt pepper, onions,into a roll, wrap it up, into the pocket and go to work to eat it later ;)  theres a little sliver of meat that runs down one corner of pork loin, its the best part, good to get on that before others know what they are missing =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Smolder
    Smolder Posts: 104
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    I do these very frequently. Marinate in zesty italian dressing all day. Cover in dry rub of choice. Spin it on the Joetisserie over apple wood at 225-250, until internal temp of 140-142. Let stand for 15-20 min. Will be moist and tender. One of my friends/family's favorites. Hard to beat. Our local grocery often sells these at $1.59 lb. Just bought a 13 lb loin on Sunday for $12 with Dillons card. Sticker price was $26.99.
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  • GATraveller
    GATraveller Posts: 8,207
    edited January 2017
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    They respond great to a wet brine.  I did one that was bone-in for Christmas Eve.  Brined overnight then spread with an herb paste and cooked raised, indirect on rack over a pan of root veggies and a bit of apple cider to catch drippings for gravy.  Removed when IT hit 140.  Was a huge hit.

    "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
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