Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Easter stuffed pork loin - 1st attempt (pic heavy)

Happy Easter everyone.

My first attempt at a stuffed pork loin.  Started w/ 7.5lb pork loin from GFS.  I cut off the end, about six inches, because it was just too long and the end was really thin.  Cut, the loin is 18" long so it should just fit in my large BGE.  I figure i'll save the stub for a couple of small pork chops later in the week.  Spiral cut the pork, seasoned w/ salt & pepper and light dusting of BBBR.  Layered down prosciuitto, baby spinach (hit w/ a little olive oil), minced garlic, diced sun dried tomatoes, and mozzarella.  Rolled her up, scored fat layer, seasoned heavily w/ custom rub, and tied her up.  She's sitting in the fridge and about to throw her on at about noon.  I'm thinking about 300 degrees, indirect, with some apple chips for smoke.  I'll probably cook until about 160 and then pull.  I'm thinking maybe two hours or less.  Did I miss anything?  Not sure about doing a roasted garlic, red wine reduction, finishing sauce.  Think it will need it?
South Florida - Large BGE (DOB:  12/07/2013)


  • The only thing you've overlooked is giving your address and expected serving time!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • johnmitchelljohnmitchell Posts: 4,630
    Nice work..Now that is a meal fit for a king..
    Greensboro North Carolina
    When in doubt Accelerate....
  • GeorgeSGeorgeS Posts: 955
    Lookin good! +1 on address and time!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • Looks and sounds really good but I would pull at 145!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • johnkitchensjohnkitchens Posts: 5,079
    That looks so good!

    Louisville, GA - 2 Large BGE's
  • FaceDanceFaceDance Posts: 231
    Talk to me about pull time...Brisket_Fanatic think 160 will be to overdone and dry?  Anyone else have thoughts?  I'm at 120 right now after about 70 minutes.
    South Florida - Large BGE (DOB:  12/07/2013)
  • Little StevenLittle Steven Posts: 28,817
    I wouldn't take it over 145* myself. Just make sure you draw the thermapen through the layers slowly so the internal meat is done.


    Caledon, ON


  • BuckeyeBobBuckeyeBob Posts: 670
    Agreed in the 145. You should be okay up to 150 but wouldn't go higher. And I don't think you need a finishing sauce. That looks like it's going to be awesome.
    Clarendon Hills, IL
  • FaceDanceFaceDance Posts: 231
    pulled at 150 and because of other complications, let it sit, tented, for about 25 minutes.  It was really good, but could of pulled at 145 or even earlier.  B+  Will do again!
    South Florida - Large BGE (DOB:  12/07/2013)
Sign In or Register to comment.
Click here for Forum Use Guidelines.