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Bone in Pork Loin
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Ross in Ventura
Posts: 7,234
I started this cook in the afternoon with a Rhubarb crisp a la mode with strawberry sauce
Indirect @ 375* for 1 hr. 10 min.
Brined overnight
Cooked indirect @ 325* 1 1/2 hrs. then added the spice glaze and cooked until interior temp 150*
While the pork was cooking Jackie made some roasted brussel sprouts and roasted garlic mashed potatoes
This was a wonderful Sunday Dinner
Recipes:
Brined Bone-in Pork Loin
For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil
Ingredients for Spice Glaze
¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives
Preparation
Combine all the brine ingredients in a bowl. Mix and crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.
Cook
Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.
Recipe:
http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story
Thanks for looking
Ross
Indirect @ 375* for 1 hr. 10 min.
Brined overnight
Cooked indirect @ 325* 1 1/2 hrs. then added the spice glaze and cooked until interior temp 150*
While the pork was cooking Jackie made some roasted brussel sprouts and roasted garlic mashed potatoes
This was a wonderful Sunday Dinner
Recipes:
Brined Bone-in Pork Loin
For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil
Ingredients for Spice Glaze
¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives
Preparation
Combine all the brine ingredients in a bowl. Mix and crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.
Cook
Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.
Recipe:
http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story
Thanks for looking
Ross
Comments
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Super Dinner! I made the simple version last week. Love the bone in rib loin!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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delicious is not even the right word to describe that pork loin!
-
Lovely cook and lovely wifey Ross.
I must say I don't eat those round green things very often but, when I have to I like them creamed. :laugh: -
Thanks
Ross -
You are right Adam, Thanks
Ross -
Thanks, have a great week
Ross -
LAWDAMERCEY!!! That is some FINE lookin eats!
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Nice work, love how you started with desert. The pork looks very good. I may have to try one soon.
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That is a really nice meal Ross! Thanks for sharing.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks Hoss
Ross -
Thanks Ben, get to cooking
Ross -
You are welcome Molly
Ross -
Nice as always Ross. Thanks for sharing!
-
Ross I'm at a loss for words, Fantastic pork loin, & out of this world Rhubarb & strawberries. Ross any plots of land next to you? :laugh:
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Fantastic rewards for a great day of cooking :woohoo:
Thanks for posting the pics AND the recipe! -
Other than the brussel sprouts that plated picture looks to die for.
Very nice cook Ross.
Kent -
Thanks Heath, Have a great week
Ross -
Beli, you are so kind with your accolades! Thank You
Ross -
You are welcome Clark, enjoy them!
Ross -
Thanks Kent, you are right, the Brussel Sprouts were not the best as I holped
Ross -
"Brussel Sprouts were not the best as I hoped"
At best Brussel Sprouts are not good, they are next of kin to spears of death.
Kent -
Ross - everything looks amazing! I wish my wife liked sweets at all. Besides pineapple, I have not even attempted to make a dessert on the egg. Kind of hard to make something like your crisp when you know nobody else is going to eat it. :( Great looking cook.....jealous of your crisp.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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It was wonderful Jason, make one for yourself
Ross
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