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Pork Loin

Dixieland Delights
Dixieland Delights Posts: 59
edited November -0001 in EggHead Forum
I have a 8 lb. Pork Loin and I butterflied it open and have it marinating with homemade greek seasoning. I'm going to stuff it with Feta, Spinach, Fennel, Artichoke and so forth. After hog tying that big hunk I don't know what to do. Do I attempt to sear it in cast iron, sear it on the egg, smoke it over the place setter, or put it directly on the grill. I also have no clue on the temp to aim for. Any suggestions would be helpful!
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Comments

  • JSlot
    JSlot Posts: 1,218
    You'll probably get lots of suggestions on this one. I do all my pork loins at 350° indirect with no sear. I cook to ~140° internal for med. rare.[p]Good luck!
    Jim
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  • Dixie_Flyer
    Dixie_Flyer Posts: 52
    Dixieland Delights,[p]I cook mine indirect at 250-300 degrees until they get to 145 internal
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  • wingfoot
    wingfoot Posts: 95
    Dixieland Delights,[p]I cook them indirectly at about 350. I'm not as brave as some on the board. I let them go until the internal reaches about 165. They still come out VERY juicey and tender. I think the pork loins are my kids' favorite so far. We had one for dinner tonight, with a chipotle marinade and smoked with applewood. Yummy. [p]Mike
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