whole pork loin ??????

Unknown

im ready to do a whole pork loin today any ideas?

Prof Dan

BillyNJ,[p]Maybe try Tuscan Pork Loin:[p]Trim off some of the fat. Split the cylinder open like a book (almost all the way to the binding). Open it. Score the inside of the "book," perhaps crosshatching. Rub in a garlic/rosemary/pepper/salt/oil mix. Not too much garlic, since the temperature inside won't get that high. Tie it up in a roll with kitchen twine.[p]First get the BGE up to 325. Then put on an indirect set up: fire bricks, drip pan, and rack.[p]90 minutes (for a 3 pound loin) until 150 internal. Don't overcook. Rest 10 minutes. Slice. Serve with jam or with bbq sauce.

The Naked Whiz

BillyNJ,
Have you checked out Mr. Toad's pork loin in the recipe section?[p]TNW

James

BillyNJ,[p]I've done a few of those lately. They go great with the Rasberry Chipotle sauce.[p]Here is one that I did at Christmas. These pictures don't really do it justice. it was great.[p][p]