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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

clintmiller

About

Username
clintmiller
Joined
Visits
417
Last Active
Roles
Member
Points
50
Posts
114
  • Re: Good stuffed pork loin recipe

    Here are some notes from the last time I made stuffed pork loin. (BTW, there is a difference between pork loin and pork tenderloin. These notes are for pork loin.)

    - center cut pork loin (4-6 pounds)
    - dizzy pig swamp venom
    - mushrooms
    - olive oil
    - head of spinach (chopped into salad-sized pieces)
    - jar of marinated artichoke hearts
    - half a white onion (chopped)
    - 5-6 cloves of garlic (minced)
    - bacon
    - hickory wood chunks
    - blue cheese or mozzarella or goat cheese
    - cooking twine

    Saute the mushrooms, onion, and garlic in olive oil.
    Add the spinach.
    Add the artichoke hearts.
    Add the blue cheese.

    Remove most of the fat from the outside of the pork loin.
    Spiral slice the pork loin so that it lays out flat about 1/2 inch thick.
    Coat the top of the pork with Swamp Venom.
    Cover the top of the pork with the stuffing, leaving the last 3 or 4 inches uncovered.
    Roll up the roast.
    Cover the outside of the roast with Swamp Venom.
    Cover the top and open ends of the roast with bacon.
    Tie up the roast with twine. ()
      (short end over the long end,
       short end under the long end,
       over the short end leaving a loop,
       under the long end,
       through the loop)

    Grill indirect at 350 with hickory wood chunks for 1-2 hours.
    Internal temperature should be 145-160. (145 is ok)
    Wrap in foil and let rest for 20 minutes before serving.