Pork Loin Help

[kwas68]

I've been tasked with making a pork loin this weekend. I've made them in the past with an All-Purpose BBQ rub and BBQ sauce and just found them to be rather "meh." You guys have any good recipes for it? I'm looking for a glaze or something to dress it up. A filling could work too.

Thanks in advance!

 

[Ron_L]

I've had good luck stuffing the loin with sausage. Pick a sausage and freeze it so it is straight, take a long knife and cut through center of the loin horizontally and then shove the sausage into the cut. I have pictures somewhere :-D I'll dig them up.

We also like to make a mixture of apple sauce, brown sugar and a little ground cloves and put that on top of a loin during the last 30 minutes or so. it makes a nice topping.

 

[kwas68]

I usually cook the loin to 140 or so. Sausage needs to go higher. Do you cook to a higher temp? If so, the loin isn't too tough?

 

[Ron_L]

Yeah, that's the drawback. You need to cook until the sausage is done, but the fat rom the sausage keeps the loin moist. It's not the same as 140, but it is good. I can't find the darned pictures, but they are on the forum somewhere.

 

[CakeM1x]

I usually cook the loin to 140 or so. Sausage needs to go higher. Do you cook to a higher temp? If so, the loin isn't too tough?

If you cook the sausage to 140 and let it rest it will be safe to eat after 12 minutes. Sausage will be pasteurized after 12 minutes at 140. So the loin's temp will even rise some during the rest resulting in the sausage being fine to consume even sooner that 12 minutes.

Sous vide cooking has really upped my knowledge with cooking and bacteria. If you would like to learn more this page is packed full of this stuff.
http://www.douglasbaldwin.com/sous-vide.html

 

[krex1010]

Pork loin is not a very flavorful cut of pork, it's very lean and just kinda generic meat tasting....that being said I cook it often. I don't leave whole anymore (unless it's a bone in roast) I either do it as nice thick chops that I brine overnight, give it a little smoke then finish on a hot grill for some color, or I do half inch thick chops, which I pound out and marinate, grill hot and fast and finish with chimichurri sauce.......and my kids fav is a thin, pounded out chop dredged in flour and fried, served with a lemon wedge not BBQ but it's pretty good.

 

[EricD]

There was just a post with this very same question.(like in the last couple days) I don't know how to link it, but there were some great ideas in that thread too. A quick search might find it.
I like to butterfly and stuff a loin. I try not to use uncooked sausage cuz as stated earlier you have to cook it too much and the loin dries out. Try your favorite cheese (I use smoked gouda) and chopped cooked bacon and chopped parsley.
Or wrap in bacon is always good!

 

[dadsr4]

My wife and I enjoy this recipe.

Paleo Pork – Apple Stuffed Pork Loin.pdf

 

[BBQdisciple]

Pork loin is one of my favorite, cheap, no fuss meats to make. I do not brine, stuff, or inject. I use a reverse sear method with pecan wood. My method follows.

I rub well with Montreal chicken seasoning and reverse sear. Cook indirect in a hot grill until IT hits about 110 (about 20 minutes), then direct about 10 minutes per side until IT hits 138. I let it rest until temp starts falling. It will usually rise anywhere between 145-155. then when the temp starts dropping I slice into thin chops.

takes about 45 minutes to an hour to cook and about 20 minute rest. I've found this to be a pretty sound method. Moist, delicious chops every time.

 

[bradgreer]

http://www.bbq-brethren.com/forum/showthread.php?t=230632&page=2

I posted a loin that I did a while back in this thread.
Good luck.