Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New Pork Loin Recipe - Wow!
eggerbbq
Posts: 27
Tried something new tonight. Had a 4.5lb pork loin to cook. Injected with an apple juice/cider vinegar/maple syrup/salt mixture for moisture and flavoring. Coated with s&p, granulated garlic, onion powder, then wrapped in bacon. Cooked at 375 with peach and pecan wood for smoke. Finally basted with a glaze of maple syrup, cider vinegar, apple juice, freshly cracked pepper, and thyme that had been simmering on the stove. Indulged with home grown tomatoes and some grilled sweet corn. Will definitely do this one again!
Comments
-
Did you cook it to IT or just until the bacon was crispy?
-
Aimed for IT. I think it may have been a tad frozen in the very middle, unfortunately. Took it off at 140. By that time the bacon was crispy, but the outer edges of the loin were a bit more done than I prefer.
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum