2.5 - 3 lb Pork Loin

authentic · December 2008

Need some ideas on how to cook this guy, what the internal needs to be, etc...

any ideas?

Richard Fl · December 2008

Did this one recently. I pull near 140-1`45F. It creeps up 3-5 degrees in the rest period.

Pork, Loin, Looking At You, Richard Fl

INGREDIENTS:
1 4-5 Lbs Pork Loin
5-7 Slices Bacon
Whole Garlic Slivers or Garlic Powder
Fresh ground Black Pepper
Favorite Pork Rub
Vidalia Onion Fig Sauce, Stonewall Kitchens

Procedure:
1 Take the pork loin and either cut pockets in it for garlic slivers or use garlic powder or both if you like garlic. Spread a little Vidalia Onion Fig sauce over the fatty side of the loin- I leave the fat cap on 'cause it will get dry otherwise.
2 After spreading the sauce, sprinkle, favorite pork rub, black pepper and garlic powder. Placed 2 slices of bacon length wise and then 5 slices over the top. Spread some more fig sauce and favorite rub.
3 Set Small BGE up for indirect at 350°F. Used Rosemary branches for smoke- Thanks Terry Bente's Wife--
4 Cooked indirect at 350° for 1 1/2 hours until internal temperature was 145°F. After an hour, basted with fig sauce and Welch's white grape juice equal parts. Pulled and let rest for 15 minutes. Temperature rose to 149°F. Just before pulling basted with just fig sauce.

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2008/11/24

Stonewall Kitchens--http://www.stonewallkitchen.com/prdsell.aspx?L0=SpecialtyFoods&L1=Sauces&L2=GrilleSaucesnMarinades&L3=VidaliaOnionFigSauce

Unknown · December 2008

Per a suggestion earlier here: someone suggested feta, spinach and apricot, but I subbed sun dried tomatoes:

1 3 lb porkloin, opened flat
bunch washed spinach
1/4 red onion fine chopped
2 cloves garlic
softened sundried tomatoes, about 6
olive oil
blanched bacon (optional)
twine

method
I coarsely shredded the spinach.
Softened onion in some oil, wilted the spinach. Added the garlic, minced and the tomatoes.

Stuffed this into the pork. I did NOT bard with bacon but I suggest this, as pork is butchered too lean sometimes. (needs that fat layer for basting.) I rubbed outside with some oil and rosemary, and some season salt. Tie up with twine--a triple loop (three overhand knots) before tying the other knot holds it very well without that finger needed to hold knot in place. (Good trick from husband boyscout.)

to 145, let sit before carving.

Unknown · December 2008

..

Jeffersonian · December 2008

That looks good, Richard. Being lazy, I'm partial to Sam's seasoned pork loins, especially the portobello-peppercorn ones. I'll do them at 325* indirect for about 2 hours, until 155* internal:

NibbleMeThis · December 2008

I like to do mine with an indirect set up (plate setter, legs up), drip pan, v-rack:

at 350f until it hits 145-150f internal temp. Pull and rest at least 15-20 minutes.

My three favorite versions are:
Bery Cherry Pork Loin: Run with 2t Billy Bones Original rub and 1t of his XXX Cherry Rub. When roast hits 100f internal, glaze with a mix of cherry preserves (about 1/4 small jar) and 2 Tb corn syrup. Finish as noted. The juices in the drip pan are a great dipping sauce for the pork.

Roast pork w raspberry chipotle glaze

And finally, Cajun Pork Roast, done as noted above using this rub:
3 teaspoons paprika
1/2 teaspoon red pepper
1 teaspoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Slotmercenary · December 2008

Greetings,
here is a favorite as mentioned above that i do with Feta, spinach, and apricots, and whatever else is laying around as far as dried fruits. cook indirect to an internal of 142-145 and let rest. this also works well in a pan with a little white wine as well indirect.

2.5 - 3 lb Pork Loin

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