Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork Loin
Options
run4jc
Posts: 107
I did look - honest - but didn't see what I was hoping for......
I have a 7 pound pork loin that I want to 'Egg' for the 4th.... is this a 'low and slow' piece of meat or is there some other way I should cook it? Rub? Wrap in bacon?
Of course, I'm dying to use my shiny new DigiQ but I don't want to mess up this good lookin' piece of pork either.
Thanks for your help!
I have a 7 pound pork loin that I want to 'Egg' for the 4th.... is this a 'low and slow' piece of meat or is there some other way I should cook it? Rub? Wrap in bacon?
Of course, I'm dying to use my shiny new DigiQ but I don't want to mess up this good lookin' piece of pork either.
Thanks for your help!
Comments
-
Pork loin has no fat and low/slow will dry it out. Here is one I like.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1 -
A pork loin contains very little fat so would dry out on low and slow cooks. I would stuff the middle with pork sausage, spinach, cheese, and roll it up, drape in bacon, tie together, cook at 350 dome temp to a 120 internal temp. Pull, let the egg get to high temps and sear the outsides until 140 internal temp. Pull and rest 1/2 hour.
-
Thanks - I didn't look hard enough! I guess the pork loin is headed for the freezer - have a butt in the fridge. New DigiQ - gotta use it - I'll do the pork butt.
BUT - I can't wait to try your recipe when I do the pork loin. Thanks! -
Thanks - I didn't look hard enough! I guess the pork loin is headed for the freezer - have a butt in the fridge. New DigiQ - gotta use it - I'll do the pork butt.
BUT - I can't wait to try your recipe when I do the pork loin. Thanks! -
run4jc,
I have done some low and slow and they have been excellent. You can grill them with excellent results but they are amazing done slow.
SteveSteve
Caledon, ON
-
Did you do anything special? Looks like you just seasoned it and did the low and slow? How long? Cook at 250?
Thanks
:cheer: -
you can make it complicated or make it simple.
just a dry rub and roast at 300-325 for about 2.5 hours till 140-145 internal and it's great!
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum