recipe for large pork loin?

Unknown · April 2008

got an excellent deal on a large (11lb) pork loin over the weekend. looking to cook it on the large egg, but needing a new recipe and idea of how long it'll take to cook. i normally stick to chicken (whole or spatchcocked), steaks, or much smaller loins.

BENTE · April 2008

i would cut it in half and use two diffrent recepies... i usually take pork to 150 internally..but that is too done for some but here is a recepie from the past:

Pork, Loin, Stuffed, Angie2B's Reverse ABT or AET

If you like the taste of ABT's and don't have the time to individually stuff them, this recipe is for you. Even if you do have the time, this recipe is for you!

3 lb boneless pork loin
1 pablano pepper, roasted, then finely chopped
1 jalapeno pepper, boiled, then roasted, then finely chopped
1/2 of a container of chive and onion soft cream cheese
1/2 package of skinless smoked sausage, finely chopped
Your favorite rub
enough bacon to wrap stuffed pork loin with one layer bacon

********Preparation Directions*********
1 I boiled the jalapeno pepper to cut down on the heat a tad. I wanted spicy, not painful, since this was a dinner entre, Then, in a preheated cast iron skillet, I roasted the peppers 'til they had some charred spots on them. After this, I set them in a covered bowl for a few minutes to soften up.
2 Next, I cut strings to tie up the roast and layed bacon on top of the strings. I placed the pork loin on top of the bacon and butterflied it in half. Spread the cream cheese on the loin, added the sausage and peppers. Finally, dust with your favorite rub, close it up, and wrap bacon and strings around it.
*********Cooking Directions*********
1 I cooked this in my mini with a handful of hickory chips at the beginning of the cook. I smoked it for approximately 1hr and 20min at 350 dome. Internal to 143, but I like it cooked longer than that , so I put it back on a while, I'm guessing to 155. I sat it in a small aluminum pan on top of little aluminum logs. I put apple juice in the bottom of the pan.
2 I took it off, let it rest for 15min, then sliced with an electric knife. Yummy for the Tummy Good! It had a spicey zing to it, but wasn't painful. Obviously, you could add more jalapeno peppers to it if you want it hotter, but this had a very nice flavor.
********Special Instructions********
1 Note: Microwave the rest of the smoked sausage plain for the kids who don't like peppers or spice.

Recipe Type
Main Dish, Meat

Recipe Source
Author: Angie2B cbabca@comcast.net

Source: BGE Forum, Angie2B, 12/25/05

Broc · April 2008

Roast Pork Loin Roulade

This recipe is for cooking a full pork loin – about a 10 lb roast. The recipe is for cooking it outdoors, in a Big Green Egg [www.biggreenegg.com], and you may need to adjust it for your roaster. Of course, you can roast a smaller hunk-a meat… A full loin will serve 14 – 20 people.

I have, over the past six months, cooked pork loin for groups of 30, 40 and 150 -- on my Medium Egg, no less!
To help keep the meat moist, I ALWAYS butterfly the loin -- that is, slice it so that it lays out, like unrolling a scroll. It's best to get the meat quite cold [but not frozen] to do this. When the meat is stiff, it's easier to control when slicing.

I season the inside [S & P, herbs, sauteed garlic and onion] and layer it with fruit, nuts, sometimes Italian sausage... Italian sausage and apricots -- yum! The sky's the limit! I’ve created raspberry roulades, apricot roulades, apple roulades… If you feel necessary, use rice as a base for the roulade, and add whatever you’d like.

Then, I roll it back up, so it now looks like a "jellyroll". Tie it every 1.5 inches or so.
Apply your favorite dry rub to the exterior, wrap it in plastic -- and put it in the fridge overnight. Dry rub recipe below.

Next Day -- Cook Day...

Let the pork sit out for up to an hour to warm up a bit before roasting.

Bring the Egg to HOT -- as in 600+F. Sear the roast about 2 min on all sides. Pull and tent the roast, and drop the Egg [oven] to 350F. If you’re cooking indoors, bring a griddle to high heat for the sear, or broil for 2 min/side.

Set up for an indirect cook, 350F – 375F, with drip pan.

Keep liquid in the drip pan [anything, even water. I prefer apple cider.] Don't let the drip pan dry out, or the drippings from the roast will burn… not good eats!

Roast until 140F internal -- won't take long after searing... maybe 40+ minutes.

Pull at 140F internal -- and double wrap the roast in heavy duty aluminum foil to keep juices from “leaking.” Further wrap the roast in several old towels, and place in oven, or "cooler" chest for at least 1/2 hour -- up to four hours. The roast with "carry over" cook another 6 - 12 degrees, and get very juicy.

Slice-'n-serve...

Get used to hearing... "I've never eaten a pork loin this good!"

Respond with modesty, and give all credit to the Egg.

Smiles!

~ Broc
broc4brockway at yahoo dot com

This is a very good and basic BBQ Dry Rub. It works well on any food for smoking or grilling. Compliments of DrBBQ [Ray Lampke], national champion.

- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Mix ingredients together.

Store in dark, cool, dry place, in an airtight container

BENTE · April 2008

that looks good!!!

hey i may have missed it but what happened to the rest of your handle???

didn't it used to be :

Broc from just across some kind of muddy river??

sorry if i am making you repete it but i must have missed it

recipe for large pork loin?

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