Pork Loin cooking suggestions

Dawgtired

We are doing a braided pork loin for New Year’s Day at a house we are moving to. I had every intention of being moved by now, with my large BGE. Ok, so that didn’t happen. Here is what I have to cook with…a small BGE, a Camp Chef Griddle, a Sous vide, and of course an oven. Can someone tell me the best way to cook this using what I have? I thought about using a smoke tube in the griddle (I have a cover for it, then Sous vide, then back on a hot griddle. Would love to hear some suggestions. Thanks in advance!

ColtsFan

I’d go the SV then sear on the egg route. You can cut it in half if it’s too long. SV at 137* for 4 hours seasoned how you like it then a quick sear on the egg. Low/no sugar or else it will burn during the sear. 

Dawgtired

Thank you! If it wasn’t for the fact that she wants it braided, I’d sure as heck cut it in half. 

pgprescott

Might be able to braid it and then arrange it in a crown shape to fit on the egg? I’ve done the braided thing and it looks cool but I won’t be doing it again any time soon. A whole chunk of nicely brined loin is just so much juicier. That said, I’m no fool and I’d do whatever the hell she asks you to do! Good luck with the meal and the new digs. 

Dawgtired

pgprescott said:

Might be able to braid it and then arrange it in a crown shape to fit on the egg? I’ve done the braided thing and it looks cool but I won’t be doing it again any time soon. A whole chunk of nicely brined loin is just so much juicier. That said, I’m no fool and I’d do whatever the hell she asks you to do! Good luck with the meal and the new digs. 

I’ve been apprehensive about this braiding thing. The only advantage I can see is having more meat surface to apply seasoning to. Did you wet brine it!? I was thinking just dry brine with dry rub and perhaps a touch of added salt. 

fishlessman

i would egg it and make a sauce for this. if it dries out a bit the sauce will save the dish.

Dawgtired

fishlessman said:

i would egg it and make a sauce for this. if it dries out a bit the sauce will save the dish.

Problem is that I’m not sure it will fit on a small egg. 

pgprescott

I’m a wet briner. I agree about the surface area but loin is traditionally drier cut. A wet brine should elevate the moisture significantly. The counter to the surface area for rub is that same surface area lend to drying whilst cooking too. Just got to get those interior braids up to @ 140 IT. 

JohnInCarolina

I’ve not seen a braided pork loin, only a braided tenderloin.  How big is the loin you have?   I’m used to seeing ones that are about 5 lbs and just fit on a large BGE, never mind a small.

fishlessman

Dawgtired said:

fishlessman said:

i would egg it and make a sauce for this. if it dries out a bit the sauce will save the dish.

Problem is that I’m not sure it will fit on a small egg. 

i think you will be able to scruntch it to fit when its braided and it will shorten abit when its braided. if it goes in the oven the pan sauce will be better with the drippings

Clay Q

What I would do in your situation; Cut into strips, brine, rinse and pat dry.  Air dry strips on wire rack.  Braid, slow cook on griddle under aluminum foil tent until 125 internal.  Flip once for more even cooking.  Remove loin, crank up heat, return loin to sear (roll on sides and top) until 150 internal.  Serve drizzled with olive oil and garnished with parsley and sliced lemon on large Italian platter.  Your griddle will do a good job of searing,  Good luck, have fun.  

Canugghead

Love Clay's suggestion. Variation for presentation: stitch the two strips to form a ring before braiding or spiral wrapping with bacon, the meat wreath may even fit the Small. 

Money_Hillbilly

@Dawgtired Another vote for SV.  I would skip the braid, nice presentation but moisture escapes very easily.  SV @140 for 5-6 hrs, apply rub of your choice, sear on the egg.  The most juicy, best tasting pork loin you have ever had.  I use Elk Creek jalapeño/garlic and Heath Riles Simply Citrus.  Incredible!  You can also make a pan sauce with the SV juice, some seasoning and heavy cream.