Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First try - Stuffed pork loin
Misippi Egger
Posts: 5,095
I've been reading about it, so last night I gave it a try.
Flattened about a 3 lb section of loin (definitely need to work on the knifing part - not as easy as it looks). Seasoned with ground sea salt, ground pepper and Daddy's BBQ "Sweet Love" rub (C'mas gift from my daughter - from Gulfport, MS).
Added fresh baby spinach, 2 % shredded mozzarella, sliced peppers and covered with Strawberry Balsamic Sauce (found in frig).
Seared direct at 500-550, turned a couple of times. Then added legs-up plate setter, foil for drips and hooked up Guru at 375. Cooked to internal of 140.
Rested under foil for 10 minutes, then sliced.
Plated out nicely with a Vardaman, MS sweet potato and limas.
After I bought the loin in the afternoon, the wife kept repeating (you guys know what I mean) she didn't like pork loin - too dry and too bland.
Well........ She loved it and can't wait for the repeat performance! :woohoo:
What would I do different?
1) Slice thinner - was hard to roll and keep sauce from oozing out.
2) Remember the minced garlic I had intended to use.
I had two more pieces cut from the loin - can't wait to try again with a different twist. /Clark
Flattened about a 3 lb section of loin (definitely need to work on the knifing part - not as easy as it looks). Seasoned with ground sea salt, ground pepper and Daddy's BBQ "Sweet Love" rub (C'mas gift from my daughter - from Gulfport, MS).
Added fresh baby spinach, 2 % shredded mozzarella, sliced peppers and covered with Strawberry Balsamic Sauce (found in frig).
Seared direct at 500-550, turned a couple of times. Then added legs-up plate setter, foil for drips and hooked up Guru at 375. Cooked to internal of 140.
Rested under foil for 10 minutes, then sliced.
Plated out nicely with a Vardaman, MS sweet potato and limas.
After I bought the loin in the afternoon, the wife kept repeating (you guys know what I mean) she didn't like pork loin - too dry and too bland.
Well........ She loved it and can't wait for the repeat performance! :woohoo:
What would I do different?
1) Slice thinner - was hard to roll and keep sauce from oozing out.
2) Remember the minced garlic I had intended to use.
I had two more pieces cut from the loin - can't wait to try again with a different twist. /Clark
Comments
-
First of all great job. I am not sure you should change anything but you did ask.
What would I do different?
I use pork tenderloin. I stuff it with cooked spinach (blanch it) and squeeze the water out. I then layer softened cream cheese, pine nuts and La Bomba or some other zippy paste. I then wrap the loin in bacon.I roll it and cook it the way you did.
OMG :woohoo:
The cream cheese has great texture and the pine nuts taste great in the tenderloin... -
For your first attempt I'd say you did fairly well!
I get this uniformity:
and then rolled back to this:
By using this razor sharp 7.5" blade Rapala fish filet knife sold at most sporting goods stores.
Re-gasketing the USA one yard at a time -
The loin looks great! Is there any thing special about a Vardaman, MS sweet potato? I don't think I have ever seen a sweet potato from there in NJ.
-
That's looks delicious. First try? That's great job. I'll definitely try but I'll the let the butcher do the cutting. Did you pound it out too?
-
Nice job! My first try was sorta bland.....
However, I did my second stuffed loin last night and Eggdapted the Squash and Bleu Cheese recipe from the Food Network. The flavor was excellent, especially the gravy.
I'll post pics and recipe when I get home from work tonight. -
All right. Thats it. Between yours and the one bill did a few dys ago I'm trying a loin again. Loin has been my "Ark" Always looking but never found on in my Egg I like. Always dry. Got to get tho the butcher.
-
The 'skinny' tenderloin? Sees like it would be hard to stuff much in that.
Will try your ideas on one of my next cooks. Thanks.
Where can one get the La Bomba? I've seen several references to it on the forum.
/Clark -
Great idea! I've got a super filet knife that hasn't had much use lately. Will have to revive it.
Thanks. / Clark -
Around these parts, the sweetest, best sweet potatoes come from Vardaman, Mississippi, in the area we call the 'hill country'. :laugh:
-
Pounded with the flat side of a mallet. Cut it a little too thigh, though, initially.
May try to slowly cut it like a scroll with a sharp filet knife next time.
/Clark -
Thanks.
Let us know how that version turns out.
/Clark -
Go for it !!!
:woohoo: -
It's not available in the U.S. Read the post on the link below and you'll get an idea.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=537463&catid=1LBGE Katy (Houston) TX -
thanks. good info.
-
JL,
Just do one low and slow man. You will never look back.
SteveSteve
Caledon, ON
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum