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Stuffed Pork Loin Recipes????

BHE1BHE1 Posts: 205
edited November -1 in EggHead Forum
Let me start by saying I know there is a search option--I'm just being LAZY and don't want to click on 25 different links looking for a good recipe. I am a lazy SOB!!!! :laugh: :laugh: :laugh:

Anyways can you please post your best recipe for stuffed pork loin. I'd like to make one tonight or tomorrow. I was given some (free) coffee wood from my local BGE retailer and hear it is a good choice for pork.

Thanks is advance for helping a lazy soul out!!!!!!!
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Comments

  • vidalia1vidalia1 Posts: 7,091
    Make a nice "C" cut and stuff the loin with cooked spinach, feta & toasted pine nuts & La Bomba if you have some....tie up with butcher string....cook indirect at 350 until internal temp reaches 145 wrap in HDAF for 15 minutes & slice on a diagonal...OMG
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  • It's less of a recipe and more of a technique, highly customizable. unroll your pork loin, layer it with whatever you'd like, roll it back up, wrap it in bacon, tie it, cook it indirect 400degF over drip pan until it's done. Put veggies in the drip pan to cook in the bacon drippings.

    Here's my first effort:
    http://we3hardings.blogspot.com/2009/07/recent-meals.html
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  • troutmantroutman Posts: 498
    Follow Vidalia1's guide, but substitute sun-dried tomatoes for the La Bomba if necessary. We also like goat cheese instead of the feta for a change of pace. All these combinations are excellent, especially if you have some John Henry's Pecan Rub to put on the outside of the loin.

    Enjoy.
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  • BHE1BHE1 Posts: 205
    Thanks for the quick replies everyone! I am going to go with a modification of Kim's recipe.

    I just got back from the store with the following items: pork loin, spinach, pine nuts, ricotta cheese, and a orange pepper (not sure if I'm going to include the pepper).

    I plan on stuffing the pork loin with the above ingredients and rubbing the outside with JH Pecan Rub. I am also going to use the coffee wood my BGE dealer provided. Lastly, I will get the medium up to 600* for a nice crusty outside and then finish off at 350-400ish. Pull at 140* at let rest for about 10 minutes.

    The side dishes will be cream corn and stuffing.

    Thanks again everyone,

    Ed
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  • RascalRascal Posts: 3,351
    ZZZZZZZZZZZZZZzzzzzzzzzzzzzz.... ; - )
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  • BHE1BHE1 Posts: 205
    Rascal...I guess I won't send you any then :lol: :lol: :lol: :woohoo:
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  • troutmantroutman Posts: 498
    It'll eat real good. Sometimes the simple cooks are the best of all. Enjoy.
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  • Little ChefLittle Chef Posts: 4,725
    Wish I saw your post earlier....This has recieved great reviews.....
    http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1001

    Some pics of it here....
    http://www.bubbatim.com/Pork_Cooks.php
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  • BobSBobS Posts: 2,485
    Basically a take on Mr Toads Pork Loin (I think The Naked Whiz has the recipe).

    Open the loin and coat it with some fig jam (appricot is a good substitute) and then add dried appricots, pineapple and coat with cashews. Roll up, wrap with bacon and cook direct, on a raised grate.

    YUM!!!
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