Whole pork loin and a Hasselhof with a Pineapple Head.

anton · January 2015

I have stuffed my last few pork loins, so I just did this one as-is for a change.
Trimmed fat from a 3.5 lb whole pork loin, dusted heavy with Redeye Express from Dizzy Pig.
Sliced Hasselhof's, coated with melted real butter, and dusted with Pineapple Head from Dizzy Pig, no garlic pressed inside this time, want to let the rub shine.
Put taters on first at 375-400F for 1/2 hr or so, then choked vents down a tad to kinda ride 350-375F and then put on loin.
Loin is being cooked raised indirect, with drip pan, no liquid added to pan. Dot thermometer is set to alarm at 140, I will pull between that and 145 to give me a finish of 145-150F internal temp which is medium well pork. @theyolksonyou, thanks for the temp input.

Came out pretty good, nice and juicy, good flavor from the Redeye Express rub. I really liked the Pineapple Head rub on the potato with butter and crema, it was killer.
Total prep and cook time, 2 1/2-3 hrs. Total eating time 15 minutes, total nap time afterwords, TBD.
Thanks for reading.

theyolksonyou · January 2015

Looks great. Glad you liked it.

Jeepster47 · January 2015

You are constantly teasing me with those damn potatoes. Will have to give them one more try. The pork loin looks good.

What is crema? Wikapedia says it's a comune in the northern Italian province of Cremona ... or the stuff on top of a cup of exresso.

tarheelmatt · January 2015

anton · January 2015

@Jeepster47, these were some of the best yet, with no garlic to boot! The trick is starting them way earlier than the meat, since I kinda figured an hour or so for the meat, I put them in nuker for 3 mins, then on egg 1/2 hour before meat, worked out well this time, crispy end pieces were my favorite.

Regarding crema, mexican version of sour cream, only not very sour. great for authentic mex dishes, and perfect replacement for sour cream, plus it's what I had in the fridge. It lasts way longer, does not separate much, or at all. You can find it in the cheese and sour creme area in supermarket, El Mexicano, is one popular brand, I get it fresh from a small mex market, along with the salsas and such, they pack containers for you by the pound and wrap it up in front of you.