Whole pork loin - bone in

Nightegg

I was given an entire pork loin with the bone in and nice fat cap. Any suggestions for butchering and egging?

boston_stoker

Here are some I have collected:

A few are just tenderloin.


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

transversalInactive

Bone in pork loin is one of my favorite cooks on the egg. I have done several of them in the short time I've owned my egg. I usually get the rib end cut in the range of about 7-8 pounds......cook indirect at about 250* for 3 hours, elevating temp in the last half hour to 325* and pull it off at about 150* internal. I also season by plugging the roast with a garlic toe and pinch of kosher salt about every inch of its length. A little kosher salt all around and pepper. Come out juicy and very, very tasty. Good luch with it!!

thirdeye

Does it look like this, or is your rib section more meaty? The ribs are actually the baby back ribs, and on this loin, most of that meat has been trimmed away.

I basically trim some of the fat, season them and cook either indirect or raised direct around 350° until the internal is 145°-150°. You can go with a dry rub or a slather, which is a wet seasoned paste.

mikeb6109

I agree with thirdeye.Done a bunch last summer for a grad party.

Lawn Ranger

Wayne:

You're my hero. Beautiful.

LR

Nightegg

Thanks. I am going to rub and then cook at 225 to about 150*. I will let you know results..