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Whole Pork Loin

IlliniEgger
IlliniEgger Posts: 53
edited November -1 in EggHead Forum
Looking to do my first whole pork loin. Direct or indirect -which is the best route to go? Looking for times and temps both ways. Prep wise I am just going to use a Dizzy Pig rub and wrap with bacon.[p]Thanks for the help.
IlliniEgger
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Comments

  • KevinH
    KevinH Posts: 165
    IlliniEgger,[p]I usually cook a whole pork loin indirect. (I cook tenderloins direct). Indirect at 325 degrees takes me anywhere from 75-100 minutes to get to 145 degrees internal temperature. Then I tent with foil and rest for about 15 minutes. Sometimes I flip once, other times I leave it alone. With the bacon, you will want a drip pan or foil tray underneath to catch the drippings so you don't have bad smoke.[p]If I were to cook a bacon-wrapped pork loin direct, I would go with a raised grid and lowet the temperature to 300 degrees. Flip 2-3 times, trying to rotate it so all the bacon faces the fire for a while to crisp. It might take about the same time considering direct heat at a lower temp.[p]Let us know how it turns out!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    ribsandloin.jpg
    <p />IlliniEgger,
    The last time I cooked one. I stuffed with fresh Apricots and cashews, wrapped in bacon at 225-250 indirect.[p]Mike
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  • IlliniEgger
    IlliniEgger Posts: 53
    Car Wash Mike,
    How long?
    Thanks
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    IlliniEgger,
    That depends on the size. Even with that info I won't know. All cooks are different. The ribs in the pick took up some time as well. More meat, more time.[p]Mike
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  • Eggin in Peoria
    Eggin in Peoria Posts: 262
    IlliniEgger,
    haven't tried a whole loin, I'd say cook to temp though. Let me know how it turns out. [p]Tim
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