First Pork Loin

apfroggy0408

Thought I'd share my most recent cook with everyone. I'm on a pretty strict keto diet so making good food is pivotal for me, good thing I have a big green egg huh!

Even though I was reading not to cook direct unless you had a raised grid I decided to cook direct at the normal grate level at 350 deg_F. I had a 7 lb pork loin that I cut in half to fit in my egg. One had Dizzy Pig's Fajita-ish and the other had the Bayou-ish rub. I really enjoyed these rubs especially because there was a bunch of 0s on the nutritional label ha!

Anyways, it cooked a little quicker than I thought it would hitting internal temps of 150s at the 45 minute mark, didn't think to check any earlier than that since I thought it would take about an hour. Anyways it came out great with a nice sear and really juicy and tender inside!



Only 3 days worth of meat for just me though. =D

Next time around I might stuff with the spinach and veggie mix that I eat.

johnkitchens

That is a good looking cook. I have cooked a lot of loins and all of them have been direct. I just have to flip them to keep them from burning. 

The ones that tasted the best for me were the ones that I had sliced and coated with rub on each piece. Man oh man were they good. I also cooked them direct so I was flipping like crazy to keep them from burning, but the outcome was well worth it.  

My son asks for loin every weekend so I know another one will be cooked soon. Good job! 

apfroggy0408

johnkitchens said:

That is a good looking cook. I have cooked a lot of loins and all of them have been direct. I just have to flip them to keep them from burning. 

The ones that tasted the best for me were the ones that I had sliced and coated with rub on each piece. Man oh man were they good. I also cooked them direct so I was flipping like crazy to keep them from burning, but the outcome was well worth it.  

My son asks for loin every weekend so I know another one will be cooked soon. Good job! 

Thanks! I was flipping every 15 minutes and that seemed to do the trick. I've thought about doing some high temp sears on some thick cuts of this.

Also thinking about a spicy rub mixed in with the spinach stuffing like a lot of cayenne and red pepper flakes then one of the dizzy rubs on the outside.

johnkitchens

I have never tried a stuffed loin, but I have seen pics here that some of the others have done and they look great. 

I will eventually try it. Where are you located?

apfroggy0408

johnkitchens said:

I have never tried a stuffed loin, but I have seen pics here that some of the others have done and they look great. 

I will eventually try it. Where are you located?

I'm up in the Indianapolis area, just south of Indy. 

johnkitchens

Well welcome to the club!

 

apfroggy0408

Thanks! I've had the egg for a little over a year now, not to sure what's taken me so long to start posting here, probably the forum layout lol. 

apfroggy0408

Didn't get to do the stuffed loin today as I got a new toy for the egg! New thread to follow soon!

johnkitchens

It looks nice! Tell us about the new toy.

apfroggy0408

johnkitchens said:

It looks nice! Tell us about the new toy.

Thanks, i'm really liking how these are coming out!

Here's the new toy

http://eggheadforum.com/discussion/1169774/just-a-little-tlc-build?new=1

apfroggy0408

I think this is going to be my ongoing pork loin thread since I'm cooking two of them a week!

Dillonjm

Loins good great!

cook861

nice loins you have there

apfroggy0408

Thanks @Dillonhm and @cook861! I've cooked about for 7 lb loins for myself over the past two weeks ha!

Got another one for tomorrow, really enjoying eating these. Yes I can eat the same food over and over and over lol