Need suggestions for a small pork loin

SaintJohnsEgger · August 2018

I need some suggestions for a small pork loin. The only one I have done in the past was in a crock pot.

I'm thinking maybe sprinkle with some Dizzy Pig then wrap in bacon. Cook at 250 - 300 until internal temp of 150 - 155.

Anyone got a better idea?

SamIAm2 · August 2018

Pig dusted with Dizzy Pig, wrapped in Pig! What sauce will you mop with, Blues Hog Original, Tennessee Red, or Honey Mustard? Enjoy the cook and I look forward to your pictures.

SaintJohnsEgger · August 2018

I have some Blues Hog original and I do like it so I may add that to the recipe. Thanks for the suggestion.

Photo Egg · August 2018

How small?

fishlessman · August 2018

cook it around 450 direct
heres one i stabbed 1500 times and gave it a marination of salt,oil, limes, garlic, thyme etc, really layed it on heavy and smooshed the ingredients in, roasted it, you can see the stab holes all over it. you can cook it at lower temps but the flavor is in the crust, whatever you use for added flavor go heavy on it

hoosier_egger · August 2018

I like to pull tenderloins @ 140-145*. I agree with fish, hot and direct

theyolksonyou · August 2018

Loin or tenderloin? I cook tenderloins all the time direct @350ish with SPOG or rub of choice and sauces on the side as different kids want different flavors.

Photo Egg · August 2018

If it's not too small I like to stuff them. Butterfly or Roll Cut.I like Roll Cut.

https://www.youtube.com/watch?v=Fz391Urnk30

SaintJohnsEgger · August 2018

OK. I'll bump the temp up and go direct. If my memory is correct there may be two in the package as that is the way the last packaage I got from RD came out.

If two then I'll do one the bacon wrapped way and experiment with the other. I like the idea of the butterfly cut and roll it stuffed with something. But I'm not sure if my knife skills are up to that.

its been thawing since yesterday evening and I'll most likely cook it tomorrow. So I may get SWMBO to butterfly it this afternoon.

fishlessman · August 2018

if theres 2 in the package its more likely a tenderloin, not a loin

Nature Boy · August 2018

I also like them cooked direct. They cook surprisingly quick. The hotter you grill, the more carryover temp you will have, so don't be afraid to pull at 135 then rest for 10 minutes. Bacon wrapped is a nice touch, but I prefer crust on the pork and the bacon won't allow for that. I think your rub choice is a good one

Enjoy! Chris

zman51 · August 2018

I did my first tenderloin on joetisseri Sunday. Smoked paprika and SP. Was incredible.

Dmb3739 · August 2018

I've used the recipe on BGE website for bourbon glazed pork loin. Delicious!

https://biggreenegg.com/recipes/bourbon-glazed-pork-tenderloin/

Photo Egg · August 2018

SaintJohnsEgger said:

OK. I'll bump the temp up and go direct. If my memory is correct there may be two in the package as that is the way the last packaage I got from RD came out.

If two then I'll do one the bacon wrapped way and experiment with the other. I like the idea of the butterfly cut and roll it stuffed with something. But I'm not sure if my knife skills are up to that.

its been thawing since yesterday evening and I'll most likely cook it tomorrow. So I may get SWMBO to butterfly it this afternoon.

If it's 2 in a pack, like @fishlessman said, probably pork tenderloin and not pork loin.

here is great link. Can stuff with anything you like.

http://www.loulousucre.com/2014/08/spinach-goat-cheese-and-sun-dried.html

DoubleEgger · August 2018

Photo Egg said:

If it's not too small I like to stuff them. Butterfly or Roll Cut.I like Roll Cut.

https://www.youtube.com/watch?v=Fz391Urnk30

^^This. Definitely try stuffing one. It’s not difficult and you’ll be impressed.

fishlessman · August 2018

if you like thai flavors

pork tenderloin and pineapple kabobs, marinated the tenderloin chunks wit 2 tbl soy, 1 tbl fish sauce, 1 tbl sugar, a bunch of cilantro, 1 tsp pepper, 5 cloves garlic and enough water to make a paste in the food processor. 2.5 hours in the marinade. 500 direct on the lower grill to char the exterior. sweet chili garlic sauce poured on afterwards

100_1716jpg

dipping sauce

simmer down a cup of sugar with a half cup of white vinegar, half cup of water, a tsp salt, 3 or 4 big cloves of garlic roughly chopped into a light syrup, pour into a bowl and add 1 to 2 tbsp chili garlic sauce and let cool on the counter.

Killit_and_Grillit · August 2018

I used one for some Chile verde yesterday. some onions, peppers, tomatillos and a couple of spices and you could be good to go. Probably need a jar of Hatch 505 but that could get you close.

DMW · August 2018

Killit_and_Grillit said:

I used one for some Chile verde yesterday. some onions, peppers, tomatillos and a couple of spices and you could be good to go. Probably need a jar of Hatch 505 but that could get you close.

Have you checked your fridge recently?

SaintJohnsEgger · August 2018

OK. I just checked the package and is labeled Pork Tenderloins and it weighs 2.3 pounds. I think my original approach may be the best way for these. But I would like to get a pork loin and try butterfly or roll cutting and stuffing sometime soon.

Gulfcoastguy · August 2018

I did some about a month ago. I rubbed them in AlbuKirky Green Chile rub then just before done glazed them with the syrup from sweet pickled jalapeños. I pulled them at 145 to 150 and they were nice and juicy.

Photo Egg · August 2018

SaintJohnsEgger said:

OK. I just checked the package and is labeled Pork Tenderloins and it weighs 2.3 pounds. I think my original approach may be the best way for these. But I would like to get a pork loin and try butterfly or roll cutting and stuffing sometime soon.

The tenderloins can be sliced and rolled as well and I normally roll the 2 into 1.
Just flip one so they balance out as they are tapered. Good eats!

RRP · August 2018

I often buy whole loins and then cut them into 1 and 1.25 pound pieces and then FS and freeze. I then coat with DP Raging River. I egg them 300º indirect using cherry wood for smoke. Meanwhile I heat 3/4c of Blue Hog's Tenn Red on the stove. Off the egg at 143º internal, slice into thin medallions and drizzle with the TR. Or if trying to be more fancy plate the medallions and then drizzle like a finishing sauce.

Image: http://img.photobucket.com/albums/v232/Ronald44/IMG_5921_zpsfxqe7brd.jpg

RRP · August 2018

Photo Egg said:

Just flip one so they balance out as they are tapered. Good eats!

I just reverse the two tapered ends and tie them together with kitchen twine.

Image: http://img.photobucket.com/albums/v232/Ronald44/IMG_0558.jpg

SaintJohnsEgger · August 2018

Killit_and_Grillit said:

I used one for some Chile verde yesterday. some onions, peppers, tomatillos and a couple of spices and you could be good to go. Probably need a jar of Hatch 505 but that could get you close.

Need recipe please!

Fredb · August 2018

Brine it!

fishlessman · August 2018

SaintJohnsEgger said:

OK. I just checked the package and is labeled Pork Tenderloins and it weighs 2.3 pounds. I think my original approach may be the best way for these. But I would like to get a pork loin and try butterfly or roll cutting and stuffing sometime soon.

you can easily roll cut the thick end of a tenderloin and stuff it, then make kabobs with the thinner tail end.

SmokeyPitt · August 2018

I think you mentioned you were low carb, but I like to cook them raised direct and then put them on Kings Hawaiin buns. Credit to @NibbleMeThis for the recipe.
http://www.nibblemethis.com/2013/09/smokey-pork-tenderloin-sliders.html

Image: https://lh3.googleusercontent.com/QpIittMNsJNPNCk8OjGDRRoj06x3Xy0-3hRpWdrly-jQo_d5zxUj-LuFD24BZRhN469BJ-vdlrqOgQRkMY8mZQWqjTjsMdzaE71BBk6XTa3UQ-aMAujON90ac7tnCB9A-igYaJ9zNx0yvpv0j5syCRPxjsWhWdrnmdlBFAlEtN1H3nsyNn_-yWgQ3Ju5HEcHjwLkINMgxSHu2xP2S_LwedGX4fB53iaTZW7QcOh_Th_Nz6f3Y2CmviNa1Xt9CGIwvbPCAVrkUoFyYmVzH1qc8CJNOHEXPNT0pDmegIzA1lj9HM3XZsI8dkA-s-pKfVDXNajgmMOwUsxu0smS2prk6k3vblpfMFeoKZ3FJlrISzYhUNHw1kpDXI_H7YxOldeB6tvkod-hb6a6sqDY7mLsIKPZoD0Tl4dZ6JiQqJCO3svA3miHcqYLTHfiiCIMfAfr5aHj8dExYGPAQ2nNU3NXYLqk-PIxtivBv7ErJdhGvhoiFJ6ZocGRvpepqzKv8lTaZ8q-EA74nGHvsxTkokzrqMCAbAokpekrc0HGtxG-09pJNq9wnBVP8orlH8i2upIjcDo1--CyN5DJhlftETEPstAF7dFNXTRu6frgTnkYYyduXtyGc9vsHg=w1267-h950-no

milesofsmiles · August 2018

I like to make a deep slit long ways and stuff with dried apples, raisons and pecans . tie and cook indirect till done . your fav rub if desired .

Killit_and_Grillit · August 2018

@SaintJohnsEgger I used 3 hatch chiles, 2 jalapenos, a 4lb pork loin, a container of chicken stock, cumin, oregno, ground hatch, onion, garlic, cilantro, coriander, tomatillos...I think that's it.

Sear the meat, sautee the peppers/onion/garlic, then either toss in a crock pot or dutch oven until the meat shreds.

Need suggestions for a small pork loin

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