Whole Pork Loin, what would you do to it?


 
Sheldon Koehler

Sheldon Koehler

TVWBB Super Fan
My father-in-law dropped off an 8.5 lb pork loin for me to cook for the family. I am torn between cutting it into steaks and grilling w/rub or cooking it whole. I have only grilled 3-4 lb ones before.

What would you do with it?
 
Lots and lots of options. Obviously the chops or whole like you say. You could also butterfly and stuff it. That's always fun! They are excellent on the rotiss as well, get a nice tasty crust and keep the internal to about 145 or so. I wouldn't personaly use the WSM for it though. All depends how you feel that day! No right or wrong answers!

Clark
 
I like doing them whole as they are dones relatively less often this way. Stuffed makes a nice presentation and a great base for a meal. Or flavor-brined for a few days first, then smoke-roasted. Rotiss'd as the cooking menthod is great, if you've got one, but you can use a WSM or kettle too.
 
The stuffed loin is great,but u can just poke some holes in the loin using a knife and put down a half galic clove in the hole.
Make the holes 1"-2" appart then before grilling sprinkle with a little bit of evoo,salt and black pepper.

Be sure to take it of at right temp so it dont dry out.

And be sure to rest it before cutting.

Bless//Me
 
The only rotiss I have is for the gasser. But I may just do that. That spinach stuffing looks great and my wife likes the idea.

Now to find out how long it will take to cook on the rotiss...
 
Time always depends on cook temp. At typical moderate temps you're looking at 1-1.5 hours to hit 145. (Resting for 20 min after cooking, tented with foil, is required.) Lower temps will extend the time. I don't really recommend going higher than moderate (325-350) as the exterior tends to overcook before the interior gets done. You can go lower if you'd like, to milk the time, but I see no benefit in going lower than, say, 300-310.

Remember to grab some kitchen twine if you've none at hand to tie the roast with.
 
I buy whole pork loins at Costco all the time. I usually cut the Center portion and make an 8 to 12" roast out of it. I'll butterfly them and stuff them with whatever suits me. Butterflying is not really as hard as it looks either. I taught myself watching Youtube videos. The rest of the loin I cut 3" steaks. I individually wrap them and put in the freezer. I can stuff those as well or cut them in half again and just grill them as is with a little rub.
 
Well, I ended up stuffing it with spinach and using the rotiss on the gasser. I was busy re-installing the fridge in the RV and lost track of time and let the temp get past 160. It was a bit dry, but the stuffing helped. In all it was very good and I will be doing this again!

I did cure the raw fresh spinach as mentiond, added grilled red peppers, saute'd mushrroms, onion and garlic along with Mozzarella cheese.

As I said, we will be doing this again. Thanks everyone for the suggestions!
 
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