Pork Loin

Unknown

Any suggestions on recipes (preparation, rubs, cook time and temp) on Pork Loin and stuffing? New to the forum and any info would be appreciated. I love this thing!

MickeyT

Leggomyegg,[p]Check outPlenty good stuff there.[p]One of the cooler BBQ sites IMHO.[p]Good luck![p]Mick[p]

[ul][li]Ravnhaus site. Yummy.......[/ul]

Wise One

Leggomyegg, this is about as good as it gets. Us eit as described or innovate on your own.

[ul][li]Mr. Toad's Pork Loin[/ul]

Unknown

MickeyT.,
Thanks for the quick info. I shall return to this forum often!

Unknown

Leggomyegg,[p]I marinate my loin in a bourbon marinade the night before the cook. Then, I cut a slit lenghwise to stuff. Tie back up and cook indirect, with platte setter, on v-rack untill done. I use a pecon stuffing, that includes pecons, green onions, green peppers and some addtional herbs along with a bag of stuffing and chicken broth. Comes out great.[p]I dont' really have a recepie to follow or I would post.[p]Omaha Mark

ravnhaus

Leggomyegg,
Omaha Mike suggested cutting a slit for the stuffing and I would agree. It has become my new method as it is much easier to tie it all together.
I will be cooking multiple loins this weekend and will hopefully document my newer efforts.
Mr Toad's method will give you more stuffing however!
You can see my old method in action at the link.
[ul][li]pork loin[/ul]

Spring Chicken

Omaha Mark,
Tell me a little more about your bourbon marinade. I might want to try it on something myself. I think bourbon has a very distinct flavor that must be good for something besides sipp'n.[p]Spring Chicken

Chubby

Spring Chicken,[p]Right you are... Spring Chicken![p]If you thinking of trying Bourbon in a marinade....I'd recommend "Calvados" (A goooood Apple Brandy) instead. I've had great success with it on pork! The Brandy seems to impart more flavor than the Bourbon...and the Apple notes with the pork?....Need I say more? [p]Did you get any of the Cowboy to try yet? 4.5 lbs for 1.99....it's not the BEST....but always good to have in a pinch! [p]It is a mixture of Mesquite,Oak,and Maple...I was not aware of that. I haven't cooked with it yet...but it has a great aroma! We'll see.[p]Take care...[p]Chubby

Spring Chicken

Chubby,
Thanks for the tip but I'll pass on the Calvados for the moment. I have a lot of bourbon left over from my partying days that needs to be used up or thrown away. Brandy is a good idea though. It does have some uniqueness to it as well and is successfully used in many recipes. I will keep it in mind.[p]No, I never made it to the store you mentioned and pretty much forgot about it. I'm not one to worry much about price if quality is there. I'm still seeking a good quality lump that is locally available all the time. I'll keep looking.[p]Have you decided on getting a Big Green Egg yet, or perhaps the other brands that are available? I really can't say anything one way or the other about the other brands. I think there are some very good reasons to do a comparison for what meets your specific needs and budget. As for me, ceramic cooking is a much better way to cook, and the Big Green Egg has never let me down. My vote is for the BGE.[p]Spring Chicken

Unknown

Spring Chicken,[p]The bourbon marinade came out of a Weber cookbook. It is a little more sweet than the dirty tenderloin marinade. I also use this marinade on salmon. I do prefer this one for pork and fish and the dirty marinade for beef.[p]1 1/2 cups water
2/3 cups soy
1/2 cup bourbon
3 talbespoons Worcestershire
2 tablespoons lemon juice
1/4 cup packed dark brown sugar[p]I think you will like the flavor it gives pork or salmon. When I use it on a loin, I don't use any rub. However, I may try to rub half the loin next time to see how it comes out.[p]Omaha Mark[p][p]

Spring Chicken

Omaha Mark,
Thanks. I'll give it a try.[p]Spring Chicken

Unknown

Leggomyegg,
Real simple and very tasty. [p]- fresh crushed Fennel Seed
- 4-6 garlic cloves
- kosher salt (regular salt works fine)
- fresh crushed black pepper
- 1/4 cup of olive oil
- 1/4 cup balsamic vinegar
- 2 oz bourben. [p]Working in a roasting or drip pan rub roast with fresh crushed Fennel Seed and then with garlic cloves (press on the garlic to break skin but you can leave skin on). [p]Apply Kosher salt (if you have it) and fresh crushed black pepper to roast.[p]Pour 1/4 cup of olive oil and 1/4 cup balsamic vinegar into the pan roll roast in mixture and leave to marinade for 30 minutes. (leave all incredients in pan) [p]Cook roast on rack raised above dripping pan at low heat 225 degrees until internal temp is 160 degrees.[p]The drippings should (if the BBQ didn't get to hot) cook into a nice thick, sticky and very tasty fauwn. Add some bourben to deglaze and you have a great sauce. [p]CV [p]