5.42 Pound Pork Loin Q

BigChar

Pork loin question - I have a mother-of-a-pork loin 5.42 lbs. Considering cooking indirect at 375 on my v rack. Anyone know approzimately how long this should take? Any suggestions about going direct or indirect? General thought or suggestions? My wife got the Asiago/Pear marinated loin from Sam's.

vidalia1

I did a 4 1/2 lber Sunday. Indirect w platesetter & drip pan. I cooked until internal temp was 150. The bge temp was 350ish. It took 1 1/2 hrs...it was delicious...

Kim Youngblood
(aka vidalia1)
Lawrenceville, GA

Broc

EGG: Stuffed Pork Roast

Ingredients:
• 1 large onion, chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 8 fresh sage leaves
• 2 C thick-cut white bread cubes, crusts removed, or
• ½ C rice + ½ C wild rice
• 1 egg, beaten
• 2 T butter
• Salt and pepper
• 1/2 C chicken or pork broth, plus more if needed
• 1 -- pork loin roast, butterflied [spiral cut]
Directions:

[A] Prepare the pork loin the evening before.

• Spiral cut the loin, rolling it open like a scroll
• Score the inside into diamond cuts, ca. ¼” deep
• Season & rub the inside of the loin
• Spread the filling [recipe follows] ca. ½” deep onto the loin.
• Roll & tie the pork with butcher's twine.
• Season and liberally apply dry rub
• Wrap the loin in plastic and refrigerate 12+ hours.

The filling can be prepared in advance.

• Precook rice [if using rice] in broth.
• Sautee onion, apples and sage until softened in OO
• Remove from heat and gently stir in the bread [rice], egg, butter, S/P
• Add more broth gradually until everything is moistened.
• Cool mixture completely before putting it in the pork loin.

[C] Procedure

• Sear the roast on all sides on stovetop or in the Egg – ca. 600F – 700F
• Stabilize the Egg @ 375F
• Roast indirect over drip pan w/apple cider until internal temp reaches 140F.
• Pull, and double wrap in HDFoil and towels. Place in cooler to rest for up to 4 hours before serving. It’ll stay hot!

[D] Sauce:

• 1/2 tsp ground cinnamon, 1/4 tsp ground cloves
• Handful of dried apricot halves + pitted prunes
• 1 C apple cider or juice
• 1 T cornstarch

Over stove, caramelize pork scraps. Deglaze w/cider. Thicken w/ cornstarch and water, then bring to a boil & stir. Optional: Add in sautéed/softened apple bits

BigChar

Broc - That sounds tasty! I'll try that one out in a few weeks - This loin has been marinated in asiago/pear, so I think I am going to cook as-is. I love the stuffed loin, though. Cheers!

Eggtucky

I'm saving that one too Broc!...looks delicious!!

BigChar

OK Folks - Gotta try the Asiago/Pear pork loin at Sam's club - it was so moist and had a great flavor! Cooked indirect with my V-rack for 90 minutes at ~ 375. Highly recommend. I know, I say that for everything that comes off the egg, but really, try it!

New verb in the household - To Egg - to BBQ, grill, smoke, bake, braise, or otherwise generally cook on the BGE. We've had the thing 8 days now - and cooked 9 meals on it. Love it!