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Anybody Got A 5-star Pork Loin Recipe??

danv23
danv23 Posts: 956
in Pork
My wife hates pork loin, but maybe I don't make it right even though I like it.  Anybody have one to share that she'd be sure to appreciate?

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • grege345
    grege345 Posts: 3,515
    I just made a porchetta that was out of this world today. If you look on the google porchetta you will see all the pork loin is usually wrapped in pork belly. I used bacon. Best thing I ever ate
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • AUCE
    AUCE Posts: 890
    Winner...promise..drain spinach..sautéed in butter
    http://eggheadforum.com/discussion/1175043/christmas-experiment-rolled-pork#latest

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Chubbs
    Chubbs Posts: 6,929
    Does she like herbs? Herb crusted loin is pretty tasty. I make a paste of EVOO, S, P, minced garlic, fresh rosemary and thyme. Sear the loin off then apply herb to form crust while roasting. Good stuff
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • danv23
    danv23 Posts: 956
    @chubbs

    So you sear it and then apply the oil/seasoning mixture?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • Chubbs
    Chubbs Posts: 6,929
    The EVOO tends to burn a little it seems and herbs char if do it before. I usually sear, pull off while egg coming down and put indirect piece in. This gives me time to make the paste. Then apply and roast to desired temp.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • abpgwolf
    abpgwolf Posts: 563

    Adam Perry Lang's Glazed Pork Loin with Cilantro and Garlic is outstanding! I've used this recipe 2 or three times and has always been a big hit with the family.

    http://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949  

     

    Lititz, PA – XL BGE

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  • VooDuuChild
    VooDuuChild Posts: 54
    edited January 2015
    I did this on my rotisserie and it was amazing.
    http://www.chow.com/recipes/30370-cuban-rotisserie-pork-loin-with-peppers-and-onions?page=all
    I'm sure it would work well in roasting pan raised
    1) XLBGE                  1) PK's Pro 100 pound capacity commercial grade electric smoker
    2) Chief smokers        1) Brinkmann...first smoker...gave to a buddy after years of great service.
    1) Char Broil Gas grill  1) Square Char Broil coal grill   1) Round XL Weber round coal grill
    1) Rotisserie for the Weber grill (AWESOME).....I don't have a problem, I can stop anytime I want...I can.
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  • tkleager
    tkleager Posts: 539
    +1 For APL's Glazed Pork Loin
    No Name City, just between Scottsbluff and Mitchell, NE   Crown!  More Crown!
    Egg: 1 Large with 18" BGE CI Grid, Plate Setter, Lg V-Rack
    Maverick ET-73 and Bear Paws
    Eggheads Everywhere Map
    Eggheads Everywhere Stat Sheet
    Barbecue is the answer, but while you’re waiting for the answer, sex raises some pretty good questions. – Woody Allen
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  • logchief
    logchief Posts: 1,426
    edited January 2015
    Check this out, it's one of my favorite all time recipes

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • danv23
    danv23 Posts: 956
    logchief said:
    Check this out, it's one of my favorite all time recipes




    You forgot to attach it.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • GrillinSailor
    GrillinSailor Posts: 72

    danv23 said:
    My wife hates pork loin, but maybe I don't make it right even though I like it.  Anybody have one to share that she'd be sure to appreciate?
    I'm in a similar boat, just started my research and found that a Pork Tenderloin is not the same as a Pork Loin. (It's just a part of the Pork Loin)  My research says a smoked Pork Tenderloin is way better than a smoked Pork Loin regardless of the recipe.

    I haven't independently confirmed this yet.  But I'm working on it.
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  • danv23
    danv23 Posts: 956
    GrillinSailor said:

    danv23 said:
    My wife hates pork loin, but maybe I don't make it right even though I like it.  Anybody have one to share that she'd be sure to appreciate?
    I'm in a similar boat, just started my research and found that a Pork Tenderloin is not the same as a Pork Loin. (It's just a part of the Pork Loin)  My research says a smoked Pork Tenderloin is way better than a smoked Pork Loin regardless of the recipe.

    I haven't independently confirmed this yet.  But I'm working on it.
    Agreed.  Tenderloin usually means more expensive too.  I paid $2.99 per lb @ Kroger for the pork loin.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • DieselkW
    DieselkW Posts: 909
    One can whole cranberry sauce, one half cup mustard, 2 bay leaves, combined in mixing bowl.

    Place loin in roasting pan, the tighter the fit the better. Cover it with contents of mixing bowl and place on the Egg at 300f indirect no smoking wood. Salt and pepper

    Rotate occasionally.

    Pull it at 155f internal and let rest for ten minutes.  Put the cranberry mustard mixture (remove the bay leaves and discard) in a sauce pan, add a tablespoon of flour, whisk and boil to thicken.

    Slice the loin, gravy the slices.

    Goes well with hash browns and almost any vegetable. It's sweet, but it works with pork.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • danv23
    danv23 Posts: 956
    Thank you all for taking the time to make suggestions.  Here's what I did:

    Took a 6lb pork loin and made it into 2 roasts, trimmed off all the fat, butterflied them both and pounded them flat.

    Roast 1 (for the wife and kids - on the left): spread ricotta cheese and shredded cheese (not too much), turkey pepperoni, sprinkle Emeril's Italian seasoning, salt and pepper, a few tablespoons pasta sauce. Rolled and tied and placed in the fridge uncovered to dry the exterior for 4 hours. Removed, dried with paper towels, seared in hot pan on all sides.  Mixture of grape seed oil, salt, pepper, paprika, herbs de provance spread on the exterior. Into a 375 deg convection oven until 145 and rested for 30 min.

    Roast 2 (for ME - on the right): spread ricotta cheese and shredded cheddar, turkey pepperoni, pickled jalapenos (lots). Rolled and tied and placed in the fridge uncovered to dry the exterior for 4 hours (note that I did not season the inside because I forgot!).  Fired up the egg with 10 maple chunks buried in the lump, got to nice clean burn at 550 and on for the sear after drying with paper towels.  Once nice and brown pulled and put the plate setter on.  Smeared a mixture of 5 crushed garlic cloves, grape seed oil, Emeril's Italian, dashes of Tabasco Chipolte, paprika, McCormick Smokehouse Maple.  Got the egg @ 400 after about 10 min and put 'er on until it hit 145, 30 min rest. 

    Wife and kids loved roast 1.  I haven't asked her to try roast 2.  However, I tried both.  Winner??  #2 by 10 miles.  What can I say? The egg killed the competition, again.



    image

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • logchief
    logchief Posts: 1,426
    Nice work there, butterflying and stuffing a pork loin is the way to go, endless variations.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • danv23
    danv23 Posts: 956
    edited January 2015
    One thing I forgot to mention is the ricotta cheese.  I believe it helped keep the loin moist.  I say that because I recently started adding it to my mix for meatballs which without question contributes to a very moist and tender meatball.  Very highly recommended, but I prefer whole milk ricotta as I think anything less has a gritty/dry texture.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • Hawg Fan
    Hawg Fan Posts: 1,517
    #2 gets my vote just for the jalapeños. Nice cook!

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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