Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Loin

Bootheel EggerBootheel Egger Posts: 21
edited 10:21AM in EggHead Forum
Bought an 8 lb pork loin at Sams ($16.00) and was wondering what you all like to do with these? Do you "steak" them out or leave whole? I really wasn't sure what the big difference was between this and a pork tenderloin and if you cooked them different. Any suggestions would be greatly appreciated.


  • Bootheel Egger,[p]Just did a 7.74lb one the other night. I cut in half, and cooked @ 350 (Dome) until 150..<- advise i got from here. I used the sauce found at the link below, it was really really good.. sauce was spicy at first but when cooked the maple syrup made it sweet & spicy. I'm not usually a spicy/sweet at the same time kinda guy but this went well with the pork loin. having the leftovers tonight...
  • um, link might be helpful.....[p]again, I just used the glaze portion of the recipe
    [ul][li]Chipotle-And Maple-Glazed Pork Tenderloin[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.