pork loin

Unknown

I have a large pork loin I would like to prepare for my family at Christmas. Have never done one yet. Owned my egg for 3 weeks now. What temp should I have dome at and what internal temp? direct or indirect with platesetter? Anyone got a great recipe? Not really wanting to stuff it as want to just slice for sandwhiches and etc. I appreciate all of the help I get on this forum. You are all so much help to a newbie. Did pulled pork last weekend and it was Heavenly!

JSlot

Hi, Virginia and welcome to the forum. First of all, if it is a whole pork loin, I would suggest cutting it up into sections of about the same thickness. I usually cut the large end into two roasts, the middle section into thick chops, and then grill or cut up and stir fry the smaller end. If you plan on cooking the whole thing at once, cutting it up into sections of fairly even thickness will allow you to pull off the thinner sections as they get done.[p]I cook my pork loin roasts at 350° indirect with plate setter and drip pan. I cook to an internal temp of 145° which yields a slightly pink center.[p]Enjoy!
Jim

Mark

virginia,
I always take pork loins off at 135 and let them sit for about 15-20 minutes, indirect with a platesetter. And as you, I don't care for stuffing them.
Mark

QBabe

virginia,[p]This was an excellent pork loin recipe and the sauce is really yummy on lots of things (it makes a big batch) and quite different from many of the standard sauces...[p]Here's a pic (somehow the one in the archives no longer shows up)...[p][p]QBabe
:~)[p][p]
[ul][li]Memphis Style Pork Loin[/ul]