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
Stuffed Pork Loin
Buxwheat
Posts: 727
Tonite's Cook: I 'jelly roll' sliced a pork loin (~3lb), seasoned it w/ Bad Byron's Butt Rub, layered fresh spinach, provolone, mozzarella, fresh basil, then tied it up, sprinkled on some cracked black pepper and Lawry's Garlic Salt, then on the Egg indirect at 375 for 100 min. Pulled at 140. Could have been better (slightly dry on outside edge) if I had wrapped in bacon or maybe cut the heat back. Still, pretty good.
Comments
-
Nice looking jelly roll. :P I will have to try that sometime. Tim
-
Really nice cook!!
Thanks for the pictorial!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Looks delicious to me!
-
Boy it sure looks good. And you did a great job cutting that pork....wish I was that good
-
Or did you mean the "Jelly Roll" cut? That I did with a boning knife. Got a little uneven here and there, but for the most part it came out in one continuous piece about a 1/2 inch thick.
-
Great job :woohoo:
You really nailed it on that jellyroll cut! The pic of the sliced whole roast is a beaut! :woohoo: -
That is an excellant cook. You did a great job on the jelly roll. The meals looks fantastic.Dave San Jose, CA The Duke of Loney
-
We will do this one again, for sure. Especially since I bought a whole loin and had the butcher cut it into thirds. Got one left. Bacon wrapped and 350° next time.
-
nice cook....great pics...did you pound the loin ou to get it that thin?
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