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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Small Pork Loin

SheepDog
SheepDog Posts: 176
edited November -0001 in EggHead Forum
Yup tonight is pork loin night. Great buy at Lowes Food, so I couldn't pass it up.

I've read a few difference methods, direct and indirect for loin with temps in the 300 to 375 range. I would like to try some higher temps to sear and establish a nice crust then let cook till 145. Anyone have any experience with this? Thanks!
· Share on FacebookShare on Twitter

Comments

  • BarManBean
    BarManBean Posts: 129
    might be easier to do a reverse sear, only because of the temp properties of the egg. once you get it nice and high for a sear it may be hard to get it back down.

    I did this type of cook with a prime rib and it turned out pretty good...cooked to temp, let it rest while i cranked up the temp, and then threw it back on for just a couple of minutes on each side to allow a maillard reaction (browning) to occur. really good results, and keeping the temp where i wanted it was relatively easy.
    by the way, credit goes to third eye for that cooking method...not my own design :whistle:

    For what it's worth, i just did a small porkloin as well (about 1 lb). cooked indirect at 395* and it took about 35 minutes to reach 145 internal before I pulled it off to rest. turned out FANTASTIC--super juicy and fork tender.

    Hope that helps, and good luck!
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    Thanks Michael... I might try a variation of the reverse sear.
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    I usually cook it direct at 375 and pull it at 135-138 internal, and let rest. Slightly pink pork is our friend.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • SheepDog
    SheepDog Posts: 176
    This BGE is way too easy, makes me look like I know what I'm doing! :laugh:

    BGE 375 to 590 pulled the loin at 150, I knew the wife wouldn't take to pink pork. Internal rose to 160 during the rest and came out absolutely perfect!

    253818_2131790772197_1168855324_2637828_256892_n.jpg

    Thanks once again for the sound advice!
    · Share on FacebookShare on Twitter

Categories