Pork Loin Two Ways

First off, thanks for all the input on how to put this together: it really is one of those great things about the forum, just ask a question and get some immediate help. We were gifted a whole pork loin, about 7-1/2 pounds total. I cut it in half and marinated 36 hours in mojo & some extra orange slices. Could not find blood oranges but big ol juicy navels worked fine.



Then opened one up, seasoned with some Cavenders Greek, little extra oregano, 1/2 a pack of fresh baby spinach and Mediterranean seasoned Feta. Rolled it up & tied it off with some more Cavenders Greek & oregano on the outside.





The second one just got plugged with garlic every few inches and covered with a combination of Oakridge BBQ's prototype rib rub (3 parts) and their Habanero Death Dust (1 part). Covered both with the leftover orange slices from the marinade.



Got the fire going in the 26.75 OGT and put them down indirect at an average temp for the cook of 275* to an IT of 140*, about 3-1/2 hours, took them off the heat and tented for a 1/2 hour.









All carved up and plated with some green beans, corn souffle and salad.





Both were really tasty! The only thing missing from the greek was more spinach, should have used the whole pack. The one with the Oakridge Rubs had a really great taste and the HDD gave it just a hint of heat, it is really gonna make some good sammys for lunch this weekend.

Thanks again for the help and thanks for lookin.

deguerre said:

Excellent! I would have gone half n half with the HDD and prototype but I'm cooking for Redhot too...or she cooks for me, I forget which.

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We just had BBQ sandwiches with that loin and I'm noricing a lot of heat from he 3:1 mix, but I think a fair amount is coming from the garlic (I plugged it with quite a bit). All in all it was a damn tasty loin.