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Simple pork loin roast

PowakPowak Posts: 1,066
edited April 2 in EggHead Forum
Doing Easter at the house this weekend, big ham and MIL requested a little pork roast on the egg. Picked up this little guy. Any suggestions on simple cook of this with no brining, that’ll yield a good crust on the outside with juicy tenderness inside? - MIL and rest of SWMBO’s family doesn’t like pink pork so I’ll have to take it past that point, but any ideas?

Comments

  • nolaeggheadnolaegghead Posts: 36,251
    One option given your parameters is to grill it direct with some kind of rub to whatever temp won't turn off your in-laws (no pink).  I would think if you grilled it rather fast and pulled at 145F it would rise up to 155F with the rest and there would be no pink.  Any higher and you're toying with a dry meat, however, you can serve with a good chutney and that masks the dryness, and is a delicious condiment for almost any pork.
    ______________________________________________
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, big effin' pellet smoker, gas grill, fire pit, FireDisk, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • nolaeggheadnolaegghead Posts: 36,251
    Another option is to make a gravy.  If it seems to be "dry" you can slice thin and smother in gravy.  I wouldn't count on getting much juice out of that roast for gravy unless you cut it all up and collect the juices or cut some of the meat and trimmings and use them exclusively for the gravy.  I do that sometimes.
    ______________________________________________
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, big effin' pellet smoker, gas grill, fire pit, FireDisk, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
    Stike's troll account



  • PowakPowak Posts: 1,066
    One option given your parameters is to grill it direct with some kind of rub to whatever temp won't turn off your in-laws (no pink).  I would think if you grilled it rather fast and pulled at 145F it would rise up to 155F with the rest and there would be no pink.  Any higher and you're toying with a dry meat, however, you can serve with a good chutney and that masks the dryness, and is a delicious condiment for almost any pork.
    I was kinda leaning towards hot and fast. Do you think raised direct would work? Like 400°?
  • CanuggheadCanugghead Posts: 8,109
    perfectly shaped for pork roulade.
    canuckland
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