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Pork Loin

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Biggreenpharmacist
Biggreenpharmacist Posts: 4,341
in EggHead Forum
haven't posted a cook in a while. Nothing fancy. Had to cook burgers for some family yesterday and since egg was hot figured I'd cook part of a pork loin I had in frig. Indirect at 300 til it hit 140. Glazed with jalapeno peach jelly with a few other things thrown in til it tasted right. Came out pretty good. 

Oh yeah, a little boudin for good luck. 


Little Rock, AR

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  • Stormbringer
    Stormbringer Posts: 2,082
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    That's some lovely moist looking food, can almost taste it from here.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • thetrim
    thetrim Posts: 11,357
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    That pork loin looks incredible!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • bgebrent
    bgebrent Posts: 19,636
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    Gorgeous. 
    Sandy Springs & Dawsonville Ga
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    That pork loin was pretty good. By the time it was ready I was dranked and it was late and we just nibbled a little bit at it then put it in the frig. I have a pork belly in frig I gotta cook. Probably gonna throw it on the egg here shortly. 

    Little Rock, AR

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  • Hans61
    Hans61 Posts: 3,901
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    Nice! I really like leftover loin in my lunch salads!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Logger
    Logger Posts: 309
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    Please post cook and method of the Belly.  Great looking loin and boudin!
    OKC area  XL - Medium Eggs
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  • Hntnhrd
    Hntnhrd Posts: 713
    edited April 2017
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    Just picked up a whole pork loin at Costco. 1.99 a LB and 2.50 off a package. No I know what I am doing with it tomorrow night
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Hntnhrd said:
    Just picked up a whole pork loin at Costco. 1.99 a LB and 2.50 off a package. No I know what I am doing with it tomorrow night
    I usually cut them in half and slice half as thick chops and then smoke the other half. 

    Little Rock, AR

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  • saluki2007
    saluki2007 Posts: 6,354
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    Great looking brother. The jam sounds wonderful. Did you make it?
    Large and Small BGE
    Central, IL

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    saluki2007 said:
    Great looking brother. The jam sounds wonderful. Did you make it?
    Yeah I made it year before last when we had a lot of peaches. I just kinda made up a recipe. Came out a little thin so its more like a sauce. Didnt quite set up like it should but I use it for pork and chicken. Pretty good stuff. 

    Little Rock, AR

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  • blasting
    blasting Posts: 6,262
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    I shamelessly attempted to copy you @Biggreenpharmacist  .

    Peach mango jalapeno candied glaze.  Juicy, great glaze.  Thanks for the prompt.  Pork loin has never been one of my fav cuts.  This cook may have changed that.





    Phoenix 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Nice job. No shame in copying me. Mines a riff on APL's cilantro garlic pork loin. So I copied it myself. 


    Little Rock, AR

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Wow!!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SciAggie
    SciAggie Posts: 6,481
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    That pork loin looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • RRP
    RRP Posts: 25,894
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    That rocks! A pork loin roast is one of our most favorite meals. Since there are just 2 of us I buy a 5 - 7 pounder when on sale. I then divide it into 1 to 1.25# pieces, seal in Food Saver bags and freeze. 
    Re-gasketing America one yard at a time.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    RRP said:
    That rocks! A pork loin roast is one of our most favorite meals. Since there are just 2 of us I buy a 5 - 7 pounder when on sale. I then divide it into 1 to 1.25# pieces, seal in Food Saver bags and freeze. 
    Yeah we eat them a lot. They seem to go on sale every other week. Pretty versatile, too. 

    Little Rock, AR

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  • RRP
    RRP Posts: 25,894
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    Biggreenpharmacist said:
    RRP said:
    That rocks! A pork loin roast is one of our most favorite meals. Since there are just 2 of us I buy a 5 - 7 pounder when on sale. I then divide it into 1 to 1.25# pieces, seal in Food Saver bags and freeze. 
    Yeah we eat them a lot. They seem to go on sale every other week. Pretty versatile, too. 
    Here's an option that I do time to time...I rub them just the same as a rack of spares. Then I sauce them when about done and slice them before serving. They then taste like ribs without the bones! 
    Re-gasketing America one yard at a time.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    RRP said:
    Biggreenpharmacist said:
    RRP said:
    That rocks! A pork loin roast is one of our most favorite meals. Since there are just 2 of us I buy a 5 - 7 pounder when on sale. I then divide it into 1 to 1.25# pieces, seal in Food Saver bags and freeze. 
    Yeah we eat them a lot. They seem to go on sale every other week. Pretty versatile, too. 
    Here's an option that I do time to time...I rub them just the same as a rack of spares. Then I sauce them when about done and slice them before serving. They then taste like ribs without the bones! 
    Hmmmm. Sounds good. Will give that a go. I sometimes slice thick chops and marinate in dale's marinade for few hours. They get dark colored and taste like a steak. 

    Little Rock, AR

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  • SGH
    SGH Posts: 28,791
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    @Biggreenpharmacist
    No need for words here my friend:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnnyp
    johnnyp Posts: 3,932
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    killer cook
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • RichardsonEggHead
    RichardsonEggHead Posts: 8
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    Amazing and great photos! Loin going on today! 
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  • EagleIII
    EagleIII Posts: 415
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    Cooking a Pork Loin this weekend.  I too will shamelessly attempt to copy...looks delicious!
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  • 1voyager
    1voyager Posts: 1,157
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    Looks fantastic. Thank-you for sharing your technique. I've never had good results with pork loin so I will join the shameless crowd and use your recipe.
    Large Egg, PGS A40 gasser.
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  • LDR
    LDR Posts: 414
    edited September 2017
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    Looks great - makes me think of sandwiches from the leftovers, like cubanos.
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  • CPFC1905
    CPFC1905 Posts: 1,863
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    Wallowing in the euphoria of Palace actually winning yesterday ( sorry @Eoin ) with this bargain from the supermarket.  Just 5 English pounds - but immeasurable happiness.
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • RajunCajun
    RajunCajun Posts: 1,035
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    Doing some pork loin research and came across your post from 2017.  Very nice!  Btw, boudin on the grill is killer in a big way.  I get it.  :)
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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