Help with 9 lb Whole Pork Loin

GangGreen

My wife came home from the store with a 9.21 pound boneless whole pork loin. Got it for $19. Thats a lot of pork! It is about 20 inches long and very thick. Should I cut it into three pieces, freeze two, and cook one? Recommendations would on saving and or cooking would be appreciated. I dont even think I can fit this thing on my large BGE.

Right now I got some baby backs going.....

FlaPoolman

Without alot of company thats what I would do. Others have posted great recipes for stuffing loins. Three different cooks off the same loin.
Pat

Matt

If you cut it in half, it will fit on the large -- I've done this for parties before. Typically, when I get a whole loin like this, though, I will smoke a large roast (1/3 to 1/2 of a whole), freeze a small roast (1/4 to 1/3 of whole) to cook later, and cut the rest into thick chops and then freeze.

The roast is great if cut into chop-size thickness after being cooked and served like you would any roast. But, my favorite way to eat these babies is sliced thin and made into sandwiches on small crusty rolls. I like to garnish with lime-pickled red onions, red chile mayonnaise, and pear (or other fruit) mustard.

Matt

GangGreen

Is red chile mayo a product or do you just mix it together.

ccbassking

I usually cut them in half and make a roast and the other half I cut into thick boneless loin chops works for me.

Matt

I make it -- but I use Hellmann's as a base, not homemade mayo. I mix mayo, lime juice, toasted and ground cumin seed, and toasted and ground red chiles. The red chiles will vary depending on what I have from my garden or the local Mexican market.

I like anchos and guajillos as a base, and then I'll use some other chiles for added complexity and heat. Some of my favorites are: Chapeu du Frade, Bolivian rainbow, smoked red habanero, smoked red or orange Peter, or really anything you've got. You'll probably want a pinch of kosher salt, too, but black pepper isn't necessary.

Richard Fl

I usually cut into thirds, which stuffed and served with sides will feed 6. Pork, Loin, Stuffed, Richard




INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignole nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F




Preparation:
1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.,
3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
Cooking
1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 07/01/07

If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.

07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.

2008/01/29 Richard Fl: Small BGE indirect @350F. Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater to the mix along with cottage cheese instead of ricotta. Nice change. store was out of capicola, so used sliced baked ham.

GangGreen

THANKS! :woohoo:

Rick's Tropical Delight

cut in half and you have 4 coveted end pieces!





cut it in quarters and you have 8 coveted end pieces!





:woohoo:

Broc

There's no one "right" or "best" way to cook a full loin. Here a recipe/process I've posted before.

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 in direct, 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

Big'un

Pork loins are very versitile and really taste great on the egg. Below are some the things I like to do with pork loins(that I can talk about.haha).

The Triple Threat- Apple sausage stuffed pork loin wrapped in bacon.



Amaretto Cranberry Stuffed Porkloin


Slabbed Porkloinloin splayed open, rubbed with spices and herbs,balsamic vinegar, then cooked at high heat. A great way to cook loins when you don't have too much time. Approx 30 mins.

GangGreen

thanks for the tips Bob!