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pork loin roast

ElkhornHusker
ElkhornHusker Posts: 493
in EggHead Forum
I have a pork loin roast for this weekend.  Hard to find ideas of what to do with it.  I am thinking either marinate roast with Italian dressing or inject it, cover in rub, smoke until IT of 155 degrees.

Any other ideas?
Elkhorn, NE
1 large egg
28" Blackstone
Akorn Jr. 
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    1) I would pull it when it gets to 140 and let it rise some after that to 145+ 

    2) I've never injected pork loin - just shoulders/butts.  If I were to inject it I don't think I'd go with full strength Italian dressing (strong in vinegar).  I'd probably add some apple juice or pork stock or both.  I made the mistake of injecting a butt with apple cider vinegar once and learned why everybody mixes it with apple juice... the vinegar flavor was overpowering.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • fishlessman
    fishlessman Posts: 34,584
    sousvide for 4 hours with a little salt at 140, chill it, grill it at 425/450 til the internal is 120 to 130, charred well and pull it off the grill. my favorite way though is stuffed with cooked sausage and bread stuffing, lots of ways to stuff these
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SciAggie
    SciAggie Posts: 6,481
    We buy whole loins sometimes when they are on sale. I'll divide a loin into several small roasts and freeze them.
    As for how to cook these small roasts...
    My wife and I will put one in a crock pot (or Dutch oven on the egg) with potatoes, onions and carrots along with seasoning of your choice.
    I like to cut small steaks and pound them thin to make jaegerschnitzel.
    I'll cut it up and make a stir fry recipe...
    We'll occasionally make an actual roast but not too often.
    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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  • six_egg
    six_egg Posts: 1,112
    edited February 2020
    Foghorn said:
    1) I would pull it when it gets to 140 and let it rise some after that to 145+ 

    2) I've never injected pork loin - just shoulders/butts.  If I were to inject it I don't think I'd go with full strength Italian dressing (strong in vinegar).  I'd probably add some apple juice or pork stock or both.  I made the mistake of injecting a butt with apple cider vinegar once and learned why everybody mixes it with apple juice... the vinegar flavor was overpowering.
    Agree here 140.

    I have butterflied pork loin to stuff it with whatever sounds good. I have done apples. I have done like a savory onions, rosemary, thyme and garlic. I then rolled it up used cooking twine to hold in place comes out awesome.  

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • Griffin
    Griffin Posts: 8,200
    Butterfly it, stuff it, roll it and wrap it in bacon. 

    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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