Pork Loin -- soaking up some fresh basil....

Bama Fire

Having some guests over for dinner tonight, so I spent an hour or so trying to fiugre out what to cook. Ultimately, I settled on the Rosemary & Garlic Stuffed Pork loin. Well, I didn't have any rosemary growing in the herb garded, but the basil looked great, so I chopped some up along with garlic, salt, pepper and mixed it with olive oil. I cut up the loin as GFW described and layered in the mix. It's resting in the refrigerator now and should be ready for the EGG by tonight.[p]Should I put any sort of rub on the outside of the loin before it hits the egg?[p]Thanks, and I'll keep you posted on the results.[p]B~F

sprinter

Bama Fire,[p]I've done it both ways, both rubbed and bare, and don't really have a preference. If the herb stuffing is tasty enough to stand on its own, leave it bare. Get ready for a real treat, those jelly rolled pork loins are awesome. The flavor really gets through the meat well. Are you planning on cooking direct or indirect?[p]Troy

Bama Fire

sprinter,
To be honest, I hadn't gotten that far yet. This it the first pork loin I've attempted, and for company no less. I've cooked several pork tenderloins direct -- all have be delicious.[p]What do you recommend? Will the cooking time differ significantly from direct to indirect? i would assume that indirect would take longer.[p]B~F

sprinter

Bama Fire,[p]I prefer mine cooked direct but I like a crust or bark on my pork also. When I cook them indirect the outside always seems a bit of a disappointment to me. When I jelly roll them I always tie the loin together also as it has a tendency to unroll when you cook it. If you've cooked tenderloins just think of this as a really big tenderloin.[p]I wish I were better at remembering times and temps, I generally go by temp and keep an eye on it. I cook mine direct at about 300-325 and if memory serves me correctly it will take about an hour or a bit more for a loin direct, indirect will take about 20-30 minutes longer, again if memory serves me correctly. I consider a loin half of the whole if that makes sense. The loins I've always bought are "folded" in half and packed and when I unpack them I usually just cut them at the fold and make two loins out of it.[p]Hope this helps, its tough to really screw one up, just be conscious not to over cook it and you'll be fine. Good luck.[p]Troy

Bama Fire

sprinter,
At one time I was nervous abut trying new recipes on the EGG for guests -- no longer. The margin of error is so huge with EGG I feel quite confident that I can produce something edible -- and likely pretty good.[p]B~F

Gfw

Bama Fire, I use the same thing on the outside as I put on the inside - Good luck!

Bama Fire

Gfw,
I went home for lunch -- WOW, the garilc really is smelling great! I hope our guests like garlic. Sucks to be them if they don't![p]I can't wait to get the egg fired up tonight.[p]B~F[p]

Gfw

Bama Fire, the last line of the page reads "RESULTS... if you like garlic (and I do) you'll love this recipe."[p]I won't be as strong after it is cooked, but I'll bet you like the results! Good luck - if your guests don't like it, invite me over!

[ul][li]Rosemary Grilled Pork Loin [/ul]

Bama Fire

Gfw,
I bought a nice 10 pound loin at Sam's and cut it into three pieces. I'm cooking one this afternoon and I look forward to experimenting with the other two pieces. Mr. Toad's recipe sounds great. I think I may try a shrimp and crayfish stuffing too.[p]B~F