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Pork loin recipe wanted for 8# pork loin on Saturday

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Ottawa_egger
Ottawa_egger Posts: 236
edited November -1 in EggHead Forum
Pork_loin.jpg
<p />Hi All,[p]I have the in-laws coming over tomorrow evening and I managed to pick up this 8# pork loin for a measly $1.69 a pound. Any good recipe ideas? [p]Ottawa_egger
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Ottawa_egger,
    I would cut in half and do a couple different ones. I cut a pocket in 1 end then, I like to stuff mine with cashews and apricot jam. Then wrap in bacon. The possibilites are endless what you can put in it for stuffing.[p]Mike
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  • Unknown
    Unknown
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    Ottawa_egger,[p]yeah, cube it up and make greek soulvaki kabobs. just marinade in LOTS of lemon juice, olive oil, salt and oregano/rosemary/thyme (or whatever you got laying around that's fresh or even dried), and put in on some soaked wooden sticks. get that egg up to near nuke temps (around 550-600), and cook them fast and hard. you want to char the edges of them.[p]then, serve them with some warmed pita bread, diced up tomoatoes, lettuce, and onions, and a side of tzatziki (thickened greek yogurt mixed with grated cucumber, with seeds and skins removed, crushed garlic, salt/pepper, and a bit of lemon juice).[p]
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  • Unknown
    Unknown
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    Ottawa_egger,[p]I have twice cooked pork roast roulade for large dinner parties [30 - 45 guests] on my BGE -- and been asked to provide pork roast roulade for 150.[p]I "spiral cut" the loind, rolling it open like a scroll.[p]Gently checker the inside of the now-flat meat, scoring in a diamond pattern. I season with S+P, and a little Italian seasoning, rub it down into the diamond cuts.[p]Then I layer the inside with seveal layers of wilted [sauteed in OO] spinach[p]Line the insides "vertically" with two of your favorite melt-cheeses, sprinkle with parmesan.[p]Add bacon bits, sauteed asparagus, apple slices, bread crumbs [in egg]... whatever. For me, bacon bits are required! Love that bacon![p]Just remember, whatever you put inside the roulade needs to be par-cooked.[p]Roll "the scroll up" back into the original pork lond. I like to have help to do this, as the stuffing can shift and goo out easily.[p]Be prepared to tie the roast every inch -- any way you want to get the job done, if you don't know a butcher's knot. Use any heavy cotton string -- not a thin one. Some stores sell skinny butcher's twine... yech! Avoid that stuff![p]Dry wipe the outside of the roast. Apply a very thing coating of EVOO, season.[p]OPTIONAL: Apply rub.[p]OPTIONAL: Wrap in plastic and rest in fridge for up to 12 hours] Then bring roast to room temp.[p]In a pan [stove-top] or over very hot coals [750+F]in the EGG [yep!] sear all sides of the roast.[p]Bring EGG to 350F -- 400F. Roast until 140F - 145F internal.[p]Pull, wrap tightly in Al foil for at least 1/2 hour, slice and serve.[p]BTW -- I usually make a gravy to pour over the sliced roast at the table. This will be a gravy which compliments the ingredients I've put into the stuffing.[p]I have done raspberry roasts, apricot roasts, peach roasts, apple roasts...[p]Guess I'm a sort-a fruity kind-a guy...[p]It's all yummmm.[p]Enjoy![p]! Broc

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  • 61chev
    61chev Posts: 539
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    Ottawa_egger,
    I notice the lable on your roast says seasoned. What is it seasoned with? some say with enhanced pork you will get a hammy taste. I usually used fresh pork without seasoning
    Gerry
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  • mikeb6109
    mikeb6109 Posts: 2,067
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    Ottawa_egger,
    season well with red eye and lots of raw sugar. cook at 325 / 350 direct for a nice crust. i flipped every 20 minutes or so then pulled it at around 154 internal befor pulling it i sauced it heavily with some lady diana sauce. then rested for a good 5 to 10 minutes. [p]loin3.jpgloin4.jpg
    loin.jpgloin2.jpg
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  • GirlyEgg
    GirlyEgg Posts: 622
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    Ottawa_egger,
    I usually marinate in mix of yogurt cilantro, soy sauce, garlic and lime juice... a few hours should do the trick! I then roast at 375 degrees until done.. not sure how long for an 8#...
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  • Ottawa_egger
    Ottawa_egger Posts: 236
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    61 CHEV,[p]The label says sodium phosphate and salt. I guess that means salted fertilizer and more salt.[p]Ottawa_egger
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 816
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    Ottawa_egger,
    hey if it's enhanced grill it or roast it at 350-400 instead of smoking it at 250 and it won't be hammy.
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