Help With Whole Pork Loin Please
- Thread starter Cy Murphy
- Start date
Ron G.
TVWBB Wizard
Our local supermarket was giving-out samples a few months ago. It was simple, but De-lish-us! I suspect that what they did could easily be adapted to the WSM.
First, I would pat it down with a good coating of Montreal Seasoning (or a simple mix of Kosher Salt, Coarse Cracked Pepper, Thyme, and Garlic).
They did theirs on a rotisseree, but I would think that running high-heat on the WSM, without a water pan, (meat on TOP rack) should work nicely. I would shoot for temperature of around 350°F, and cook to the proper internal temperature with a probe-type thermometer.
Low and slow probably not such a good idea for a good cut of meat like whole loin.
If you want to "Jazz it up", you could serve it with some sort of a tart fruit chutney - like currant or orange / cranberry.
First, I would pat it down with a good coating of Montreal Seasoning (or a simple mix of Kosher Salt, Coarse Cracked Pepper, Thyme, and Garlic).
They did theirs on a rotisseree, but I would think that running high-heat on the WSM, without a water pan, (meat on TOP rack) should work nicely. I would shoot for temperature of around 350°F, and cook to the proper internal temperature with a probe-type thermometer.
Low and slow probably not such a good idea for a good cut of meat like whole loin.
If you want to "Jazz it up", you could serve it with some sort of a tart fruit chutney - like currant or orange / cranberry.
Bob Sample
TVWBB Diamond Member
Apple stuffing cooked indirect with a little apple smoke. Pan underneath to catch drippings to make gravy and hold the roast potatoes. You don't want to much smoke flavour or the gravy can be a little overpowering.Roast potatoes, corn and some apple sauce and your good to go.
Here is one of my favorite ways to do a loin, this can be done on the kettle as well indirect at 250-300: http://tvwbb.com/eve/forums/a/...=288108056#288108056
Cut the other half of the loin up into 1-1.25" chops for a rainy day!
Cut the other half of the loin up into 1-1.25" chops for a rainy day!
Jeff Bowerman
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:
Maby to late but plumms is a good filling too.
But a loin is like an empty canvas just fill it with whatever you like and cook to a perfect temp and it will turn out perfect.
Good luck mr Murphy. </div></BLOCKQUOTE>
agreed..you can do so much for it and to it..but just dont overcook it
cranberries and apples add a nice flavor to stuffed loin..
here is my honey garlic sausage loin on video
http://www.youtube.com/watch?v=wq6fH1bHVNM
Maby to late but plumms is a good filling too.
But a loin is like an empty canvas just fill it with whatever you like and cook to a perfect temp and it will turn out perfect.
Good luck mr Murphy. </div></BLOCKQUOTE>
agreed..you can do so much for it and to it..but just dont overcook it
cranberries and apples add a nice flavor to stuffed loin..
here is my honey garlic sausage loin on video
http://www.youtube.com/watch?v=wq6fH1bHVNM
j biesinger
TVWBB Platinum Member
I'm not a big fan of pork loin but stuff it with sausage and roll it in pork belly and it becomes edible
