Need Pork Loin Inspiration

mollyshark

Have a monstrous pork loin (not tenderloin) sitting in the fridge and it needs to be done-in tomorrow. Have done Mr. Toad's to death and did a bourbon one last time I wasn't crazy about.[p]Anyone have link or idea to a really good pork loin? There are a couple in the new recipe section that look good. Any thoughts? [p]Thanks, as always![p]mShark

Nature Boy

MollyShark,
At the Eggfest a couple years back, RhumAndJerk did some pork loins (not tenderloins) in a jerk marinade that were excellent. He cooked them direct at fairly low temps, rotating til done. These were good, and definitely lit your mouth up![p]Also, I have heard really good things about Big Murth's Puerco Adobo (sp?)
Just a couple-a-thoughts.
Cheers to you!
Chris

nikkig

MollyShark,
Our new favorite: Cut several tunnels in the loin. Stuff them with chopped garlic, and hunks of romano cheese. Coat with rub (we use Butt Rub), and wrap with bacon. Smoke with hickory at 350 till done. [p]~nikki

Unknown

MollyShark,[p]I would use a place setter/indirect set up and do the following. Keep in mind I do not own an egg. I would butterfly the loin to make it a flat flank steak kind of thing. Then I would season it with a jerk paste, cook it with some apple and oak if I didn't have native woods and then pull/shred it. It makes awesome kicked up borrito, tacos, whatever. Give it a shot.[p]Jeff

QBabe

MollyShark,[p]We've used this recipe and it is excellent! In particular, the sauce is very good and different because of the lemons.[p]I'm linking to an old thread I posted awhile back. The last post has the recipe...the first post has a pic.[p]Enjoy,
Tonia
:~)[p]

[ul][li]Memphis Style Pork Loin[/ul]

mollyshark

nikkig,[p]Hmm...this sounds workable. This loin is alrady cut in half and tied, so I could untie, maybe cut 2 cross cuts in it (so it looks like an X in the middle) and stuff with cheese and garlic). Did you do this over a drip pan? Direct otherwise?[p]mShark[p]ps..this recipe sounds like something I can handle today. My brain has been totally fuhmished lately (trans..yiddish...ditzy, confused). I'm feeling a little stuffed and tied myself. Hmm...maybe I shouldn't go there.

nikkig

MollyShark,
Since it is cut in half, I would just untie it and spread it with some minced garlic, then lay thick slices of romano cheese in it. Tie back up, rub, wrap with bacon and cook. We just cook ours over a drip pan. Good luck![p]~nikki

YB

MollyShark,
We buy these already made up at Publix super market here.It has 3 different kinds of white cheese and fresh spinach.I may make it myself next time.
Larry
[ul][li]Pork Florentine[/ul]

RhumAndJerk

Nature Boy,
Since you bring it up, I cooked them direct at a fairy high temperature like 325 –350 flipping every 15 minutes until the internal temp hits 155. Since the meat is very lean, the higher heat seals in the juices and the roast cooks in about an hour or so.[p]Here is another option that I have cooked at other Eggfests and it has always gone over well.[p]Hope this helps,
RhumAndJerk

[ul][li]Pork Roast with Garlic and Rosemary[/ul]

Unknown

MollyShark,[p]I highly recommend fellow egger, drbbq's "Chicago Style Chops"... They are awesome!

mollyshark

nikkig,[p]She's on and cooking. Will let you know howsit goes! Thanks!