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Pork Loin Question. Help Mattman out.

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
I've been summoned to do a stuffed loin for Easter dinner.  I've got the stuffed part with no problems.   I've never cooked the loin before only tenderloin hot n fast.  What does the collective group say on how to smoke/cook this 5lb hunk O pig?




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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Hntnhrd
    Hntnhrd Posts: 713
    I recommend 250 till you hit an internal temp
    of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Whats it stuffed with?

    Little Rock, AR

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  • YukonRon
    YukonRon Posts: 17,261
    Mattman3969 said:
    I've been summoned to do a stuffed loin for Easter dinner.  I've got the stuffed part with no problems.   I've never cooked the loin before only tenderloin hot n fast.  What does the collective group say on how to smoke/cook this 5lb hunk O pig?



    I have done a ton of these. I usually smoke it with apple/hickory blend. Usually I cook it around 325F, indirect to desired IT. I marinade in a pineapple/teriyaki mixture, a couple hours before putting it on. Takes about an hour and 10 minutes. You got this.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,861
    Here's link to a general cooking plan that I run with:
    http://www.bubbatim.com/Pork_Cooks.php  Stuffing as you want but most of my loins are in the 4-5  lb area so just scale it up and enjoy.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Biggreenpharmacist said:
    Whats it stuffed with?
    I've sautéed some onion,red pepper and shrooms and put on a layer of fresh spinach 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458

    Hntnhrd said:
    I recommend 250 till you hit an internal temp
    of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.
    How long was it on the egg?   This is my only unknown with this chunk of meat. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    lousubcap said:
    Here's link to a general cooking plan that I run with:
    http://www.bubbatim.com/Pork_Cooks.php  Stuffing as you want but most of my loins are in the 4-5  lb area so just scale it up and enjoy.
    Thank you @lousubcab - exactly what I was looking for.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Hntnhrd
    Hntnhrd Posts: 713
    Mattman3969 said:

    Hntnhrd said:
    I recommend 250 till you hit an internal temp
    of 145. 15 minute rest and slice. I did one last weekend. Not stuffed and it was perfect. At that temp when I sliced it it was slightly pink but in 5 seconds went white. Super moist and tender. I coated with hardcore carnivore red and had a great finished color on the outside.
    How long was it on the egg?   This is my only unknown with this chunk of meat. 
    Hour and 45 minutes 
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  • bgebrent
    bgebrent Posts: 19,636
    It's a roast Matt.  Treat it as such.  Plenty of garlic and you'll rock it out.
    Sandy Springs & Dawsonville Ga
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