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Need help with full pork loin

JM3
JM3 Posts: 272
edited November -1 in EggHead Forum
Well, my mother-in-law gave me a full pork loin. Most pork loins I have seen are half this width. I'm trying to figure out what to do with it. Should I cut in half so they look more like "normal" pork loin or cook as is? Ideas, thoughts? I have an 8 lb. pork butt on the BGE right now. Went on about 7 PM. Temp holding steady at 220.[p]John
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  • Smokin Joe
    Smokin Joe Posts: 441
    JM3,
    Hi! I get these all the time from Sam's and there is a number of things to do with them.
    One of my favorite ways to cook is to slice about a two pound hunk and cut this into a one inch fillet (to be rolled up later) and do the following:
    soak some crasins in port wine for a few hours, season the inside side of the pork roll-up with your favorite rub, layer fresh spinich leaves (uncooked), garlic, toasted pecans the port soaked crasins (drained of course) and a good amount of good crumbled blue or gargonzola cheese. Roll the whole thing back up and tie together and put on Mr Egg indirect at 230* to 250* (I add a few hickory chunks for flavor) until you get an internal temp of about 145*, wrap in foil until it comes up about 5 to 10*, slice and eat with baked sweet potatoes and fresh green beans. Yum! Enjoy!!! Joe
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