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pork loin suggestions
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smoke
Posts: 30
Any suggestions for cooking a pork loin tonite. this will be my 1st loin on the BGE
Comments
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Here is one I like. Try to pull around 140F as it will creep up 5-8 degrees and may become too tuff.
Pork, Loin, Stuffed, Richard Fl
INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignole nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F
Preparation:
1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.
3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
Cooking
1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.
Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes
Recipe Type
Main Dish, Meat
Recipe Source
Source: BGE Forum, Richard Fl, 2007/07/01
If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.
07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.
2008/01/29 Richard Fl: Small BGE indirect @350F. Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater (MidEast spice blend) to the mix along with cottage cheese instead of ricotta. Nice change. store was out of capicola, so used sliced baked ham.
a lite -
That sounds like a great recipe. I may have to try it when I attempt my first loin cook.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Check out this link:
http://nakedwhiz.com/porkloin1.htm
The options are limitless to what you can do with a pork loin.
Good luck, -
Thanks Richard, I'm gonna make this over the weekend!
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Richard one question...Do you place the inside thermometer in the filling or in the pork meat. TKS
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that sounds perfect.
Thanks all for the help
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