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First pork loin. Suggestions please

motordrummotordrum Posts: 12
edited 4:36AM in EggHead Forum
I am going to be cooking a pork loin stuffed with dried apples tonight. It weighs about 2.5-3lbs with the stuffing. Not sure the best way to cook it....

-direct or in direct?
-roasting pan or directly on the grill?
-low and slow or more like regular roasting (350 degrees) and how long?

Any suggestions would be much appreciated!!!


  • motordrum,

    I've taken to doing all pork except tenderloin at 250* indirect.



    Caledon, ON


  • Might want to re-hydrate those apples before stuffing or you might end up with pretty dry pork.

    I done several of these and they make a great presentation!

    I have done them at about 350* indirect. Pulled at 138* internal and rested for 10 minutes. Takes about an hour, depending on how think it is.
  • BrocBroc Posts: 1,398
    This loin -- or tenderloin --

    There Be a difference!

    I'll see if I can find no-fail LOIN instructions and post.

    ~ Broc
  • BrocBroc Posts: 1,398
    Look up several entries for the post... detailed instructions
  • For how long??
  • I believe it is just loin, I will have to check..... Just for my own info, what is thedifferenece?
  • Big'unBig'un Posts: 5,909
    Any lean meat you want to cook at a higher temp, 375F,indirect. pull at 145F,foil, and let rest 10-15mins. You'll do great!
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