Pork Loin Roast Recipe 7 lb

TigerDunes

I want to smoke a Boneless Pork Loin Roast about 5-6 lb for New Years Day. any suggestions for temp and length of time? I'm a GE novice. I have done Boston Butt and BB ribs. Thx for reading and replies.

civil eggineer

If you are looking for succulent and wow, don't over cook. I cook mine at 350 dome temp, direct, and pull when the internal meat temp hits 135 then rest in foil for 15 minutes minimum. They generally take around 1.5 hours with that set up. The safe temp for pork is 140 and it will reach that while resting. If you cook it past 150, you just as well nail it to the bottom of your shoes.

crghc98

make a bread stuffing with apples, cranberries(craisins work well) and the traditional boxed or from scratch stuff....cut port loin down middle (not all the way through), stuff and tie back up....

Smoke/roast at 325-350 until about 135-140 and pull. Let rest 20 minutes

Little Steven

TigerDunes,

You can also cook slow. 250* til 135* or so and rest. Very moist results.

Steve

TigerDunes

gosh, thanks for the quick replies.

I really thought it would take longer. Understand, I do want to be able to slice the roast and also get some good smoky flavor. nothing fancy. I will just put a light coating of EVOO and use every day seasonings in the pantry-probably a little garlic salt and pepper. So what length of time at 250-275 before I open and check temperature? Don't want to overcook it!

Little Steven

You would be looking at approx: 25 - 30 minutes per pound cook time. Doesn't hurt to open it once in a while since the temp only has to recover to 250*. You can baste too.

Steve

boston_stoker

Here are some I collected in the past year.


Pork Tenderloin
                A Pork Loin
                A Pork Roulade
                Another Pork Tenderloin
                Apple Pork Loin
                De Medici Pork Tenderloin
                Flay's Pork Tenderloin!
                Pork Loin Techniques
                Pork Roulade
                Stuffed Pork Roulade
                Stuffed Pork Tenderloin
                Yet Another Pork Tenderloin

Capt. Rich

If your looking for a great recipes, and you have the Big Green Egg Cookbook, the Coffee Rubbed Peach Drizzle Pork Tenderloin page 303. It was outstanding and easy to do. I'd highly recommend it.
Here is a picture of the first one I did.

You'll make a huge impression on your dinner guests.
Capt. Rich

bees

Thank you for the post! This is an eggsellent group of recipes.
Randy

TigerDunes

It looks delicious.

Just to be clear, I will be cooking a pork loin roast not a pork tenderloin.

Thx

crghc98

you may want to sear the fat cap (careful not to burn)....I am one who thinks it should be eaten not left on the plate....not sure how it will turn out at 250 mabe little steven can chime in..

I cook mine at 325 or so, get plenty of smoke flavor and ring, and as long as the internal doesn't get too high, they are not dry.

TigerDunes

shouldn't the fat cap be on top to get some basting effect from runoff for moisture purposes?

Little Steven

crghc98,

You still get an exterior crust at low temps. Think about a butt or brisket. It isn't exposed to as high a heat but it is in for longer. Fat will render and colour and crisp.

Steve

TigerDunes

what a great forum. thanks to all for the advice/ suggestions/replies. Happy New Year!

crghc98

cool...askin cause I haven't cooked one that low...I usually stuff mine and cook at the temps you usually see recommended for an oven roast, but I think I'll try 250 on a piece I hacked off and froze awhile back....

Little Steven

Chris,

Here's an old pic of one.



Steve

greeneggazy

Cooked our first pork loin roast today. Followed the suggestions here,  and added a pinch of rosemary. It moist and delicious.