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Trying to cook my first pork loin.
I've had good success cooking pork tenderloin on my BGE. But I want to cook my first pork loin. Any suggestions or do I cook it just like the tenderloin?
Comments
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First up-welcome aboard and enjoy the journey.
Regarding the loin-here's a great recipe (if you have time-and you can audible the ingredients): http://www.bubbatim.com/Pork_Cooks.php This method is indirect but you can go raised direct. Just need to pay more attention. (BTW-how did you cook the tenderloin as a point of reference?) Pull around 140*F and you are there. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
On my tenderloin I cooked it with direct heat. I cooked it for about 10 minutes on each side until my internal temp hit 140.
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It is a similar cook,but not quite the same. Being thicker, the outside can get over-done before the inside stops being pink. If the folks eating don't mind a bit of pinkness in the core, not a problem. If they freak about pink pork, then there are several way to avoid that.
Cut into sections, about 1.5" thick. Sort of thick chops. I suppose long strips would work too, making pieces about as thick as tenderloin. Never done that myself.
Or, keep brushing the outside with moisture, or melted fat, so it doesn't dry before the inside is done.
My fave, slice open, stuff, tie and roll. The stuffing provides lots of extra moisture. I've never had the outside get overdone when the loin is stuffed. Plus, you have a side in the protein.
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I marinated mine in a sealed plastic bag containing pineapple juice and teriyaki for a couple of hours, let stand to around room temp, applied a liberal dose of dry rub on all surface areas, and cooked indirect low and slow (smoking at 250-275F) with maple and apple. When the internal reached 140F, pull, let stand for 10-15 minutes, slice 1 1/2" to 2" thick portions, and serve. Smoked pork loin goes great with a nice Gamay Rose', Beaujolais, or Pinot Noir.
That is one of the most underappreciated meats to grill that always, always provides a great dish full of flavor. Enjoy my friend, send images!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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