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.

First pork loin. Suggestions please

motordrummotordrum Posts: 12
edited 1:00AM in EggHead Forum
I am going to be cooking a pork loin stuffed with dried apples tonight. It weighs about 2.5-3lbs with the stuffing. Not sure the best way to cook it....

-direct or in direct?
-roasting pan or directly on the grill?
-low and slow or more like regular roasting (350 degrees) and how long?

Any suggestions would be much appreciated!!!

Comments

  • motordrum,

    I've taken to doing all pork except tenderloin at 250* indirect.

    Steve

    Steve 

    Caledon, ON

     

  • Might want to re-hydrate those apples before stuffing or you might end up with pretty dry pork.

    I done several of these and they make a great presentation!

    I have done them at about 350* indirect. Pulled at 138* internal and rested for 10 minutes. Takes about an hour, depending on how think it is.
  • BrocBroc Posts: 1,398
    This loin -- or tenderloin --

    There Be a difference!

    I'll see if I can find no-fail LOIN instructions and post.

    ~ Broc
  • BrocBroc Posts: 1,398
    Look up several entries for the post... detailed instructions
  • For how long??
  • I believe it is just loin, I will have to check..... Just for my own info, what is thedifferenece?
  • Big'unBig'un Posts: 5,909
    Any lean meat you want to cook at a higher temp, 375F,indirect. pull at 145F,foil, and let rest 10-15mins. You'll do great!
Sign In or Register to comment.
Click here for Forum Use Guidelines.