Pork Loin Question. Help Mattman out.

Mattman3969

I've been summoned to do a stuffed loin for Easter dinner.  I've got the stuffed part with no problems.   I've never cooked the loin before only tenderloin hot n fast.  What does the collective group say on how to smoke/cook this 5lb hunk O pig?

Hntnhrd

I recommend 250 till you hit an internal temp
of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.

Biggreenpharmacist

Whats it stuffed with?

YukonRon

Mattman3969 said:

I've been summoned to do a stuffed loin for Easter dinner.  I've got the stuffed part with no problems.   I've never cooked the loin before only tenderloin hot n fast.  What does the collective group say on how to smoke/cook this 5lb hunk O pig?

I have done a ton of these. I usually smoke it with apple/hickory blend. Usually I cook it around 325F, indirect to desired IT. I marinade in a pineapple/teriyaki mixture, a couple hours before putting it on. Takes about an hour and 10 minutes. You got this.

lousubcap

Here's link to a general cooking plan that I run with:
http://www.bubbatim.com/Pork_Cooks.php  Stuffing as you want but most of my loins are in the 4-5  lb area so just scale it up and enjoy.

Mattman3969

Biggreenpharmacist said:

Whats it stuffed with?

I've sautéed some onion,red pepper and shrooms and put on a layer of fresh spinach 

Mattman3969

Hntnhrd said:

I recommend 250 till you hit an internal temp
of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.

How long was it on the egg?   This is my only unknown with this chunk of meat. 

Mattman3969

lousubcap said:

Here's link to a general cooking plan that I run with:
http://www.bubbatim.com/Pork_Cooks.php  Stuffing as you want but most of my loins are in the 4-5  lb area so just scale it up and enjoy.

Thank you @lousubcab - exactly what I was looking for.  

Hntnhrd

Mattman3969 said:

Hntnhrd said:

I recommend 250 till you hit an internal temp
of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.

How long was it on the egg?   This is my only unknown with this chunk of meat. 

Hour and 45 minutes 

bgebrent

It's a roast Matt.  Treat it as such.  Plenty of garlic and you'll rock it out.