1st pork roast

Scott

I am attempting to do my 1st 3lb boneless pork roast. can any one give me some suggestions. Temp,Time,Seasonings. Thanks

Grandpas Grub

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=400337&catid=1

Unknown

Now GG that looks mighty tasty! I may have to try that dish one of these days!

BENTE

Scott,
you have a response over at the NEW FORUM
also here is one i have[p]Pork Tenderloin Stuffed with Spinach, Fontina Cheese, and Sun Dried Tomatoes is served at Siena Italian Grill and Bar for $23.95. This recipe serves 4 people.
This is a 2-part recipe:
Pork Tenderloin
Red Wine Reduction Sauce
Stuffed Pork Tenderloin Ingredients
1 whole pork tenderloin, about 1 1/2 pounds
6 oz. fresh baby spinach (1 bag)
6 oz. fontina cheese
5 oz. sun dried tomatoes in olive oil
Kosher salt and fresh ground black pepper
2 tbsp olive oil
Stuffed Pork Tenderloin Steal This Recipe® step-by-step instructions:
1) Sautee spinach in a covered saucepan with 2 tbsp water until it is wilted.
2) Drain and cool.
3) Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
4) Pound the tenderloin even thinner between two sheets of cellophane wrap. If you don’t have a pounder, use the flat bottom of a small, heavy cooking pan.
5) Remove cellophane and spread the spinach, fontina, and tomatoes along the whole length of the piece of meat.
6) Roll the tenderloin up, and hold it together with kitchen string (in a pinch, use toothpicks).
7) Rub the entire outside of the roast with salt and pepper. Wrap it in cellophane if you will be cooking it later. [You can prepare the roast up to 1 day ahead, as far as this step]
8) Preheat oven to 400ºF. If roast was prepared in advance, take it out of the refrigerator while oven is heating.
9) Place olive oil in an oven-proof skillet over medium-high heat. Add pork loin and brown on all sides.
10) Place in oven and roast for 10-15 minutes -- until meat reaches an internal temperature of 150ºF.
11) Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes. Slice the roast diagonally, and pour the Red Wine Reduction Sauce over the pieces.
Source supermarketguru.com
Posted12-23-07 by VienniaJack[p][p]happy eggin
tb

Essex County

Scott,

I like to do pork roasts at about 275 direct with lots of smoke. Rub it with something good. I'd use DP Red eye. Take it up to 150. This should take about 2 hours. The meat will be very juicy and still pink.

Paul

Grandpas Grub

Scott,

Sorry the llink I posted is for a Pot Roast not Pork. Someday I may learn how to read...

GG

Broc

This Recipe for Pork Loin, not Tenderloin[/b]

I have, over the past six months, cooked pork loin for groups of 30, 40 and 150 -- on my Medium, no less!

To help keep the meat moist, I ALWAYS butterfly the loin -- that is, slice it so that it lays out, like unrolling a scroll. It's best to get the meat quite cold [but not frozen] to do this. When the meat is stiff, it's easier to control when slicing.

I season the inside [S & P, herbs, sauteed garlic and onion] and layer it with fruit,nuts, sometimes Italian sausage... Italian sausage and apricots -- yum! The sky's the limit!

Then, I roll it back up, so it now looks like a "jellyroll". Tie it every 1.5 inches or so. Apply your favorite dry rub to the exterior, wrap it in plastic -- and put it in the fridge overnight.

Next Day -- Cook Day...

Let the pork sit out for up to an hour to warm up a bit.

Bring the Egg to HOT -- as in 600+F. Sear the roast about 2 min on all sides. Pull the roast, and drop the Egg to 350F.

Set up indirect, 350F, with drip pan.

Keep liquid in the drip pan [anything, even water. I use apple cider.] Don't let the drip pan dry out.

Roast until 140F internal -- won't take long... maybe 40+ minutes.

Pull and double wrap in heavy duty foil. Wrap with several old towels, and place in oven, or "cooler" chest for at least 1/2 hour -- up to four hours. Roast with "carry over" cook another 6 - 12 degrees, and get very juicy.

Slice-'n-serve...

Get used to hearing... "I've never eaten a pork loin this good!"

Respond with modesty, and give all credit to the Egg.

Smiles!

~ Broc