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Started By
Message
Give me your best pork loin recipe.
Posted on 4/14/15 at 11:31 am
Posted on 4/14/15 at 11:31 am
Got a 5.5 lber, I usually just do a gravy with it but want to change it up. Or at least the way I do the gravy.
12
Posted on 4/14/15 at 11:33 am to GREENHEAD22
butterfly, stuff with cream cheese and diced jalapeno, put back together, wrap in bacon, marinate in allegro or Cajun injector.
Posted on 4/14/15 at 11:34 am to GREENHEAD22
Fry it like you would a whole turkey. Use a thermometer to check internal temp. We inject them with different spices similar to a turkey. 
Posted on 4/14/15 at 11:44 am to GREENHEAD22
Brine it for 2 hrs with regular salt and water brine (unless store bought pork loin) brine with brown sugar, rosemary, and orange slices in the brine.
Remove from brine, place on smoker in a shallow pan, and smoke on smoker at 200 with pecan or apple wood until internal temp reaches 165.
slice it into medallions and serve with a spicy sweet chutney of choice.
fresh grilled asparagus, and pan browned cubed yellow potatoes make nice sides.
Remove from brine, place on smoker in a shallow pan, and smoke on smoker at 200 with pecan or apple wood until internal temp reaches 165.
slice it into medallions and serve with a spicy sweet chutney of choice.
fresh grilled asparagus, and pan browned cubed yellow potatoes make nice sides.
Posted on 4/14/15 at 11:47 am to Bleeding purple
I had planned on smoking it however the weather has other plans, have already had three flood alerts, hasn't stopped storming since 6am.
Posted on 4/14/15 at 11:49 am to GREENHEAD22
Posted on 4/14/15 at 11:54 am to Stexas
quote:I did this on New Years a few years back. Crispy bacon-ish outside with a very moist delicious inside.
Fry it like you would a whole turkey. Use a thermometer to check internal temp. We inject them with different spices similar to a turkey.
Posted on 4/14/15 at 11:55 am to Triggerr
There goes my productivity for the day! 
Posted on 4/14/15 at 12:07 pm to GREENHEAD22
quote:
I usually just do a gravy with it but want to change it up. Or at least the way I do the gravy.
making a gravy out of loin/backstrap is way too dry for me.
Posted on 4/14/15 at 12:19 pm to GREENHEAD22
Spiral cut and roll out flat. Break up your favorite boudin into it and roll back up. Wrap in bacon weave and throw on the pit 
Posted on 4/14/15 at 12:20 pm to Soul Gleaux
Damn son, now this is what I am talking about.
Posted on 4/14/15 at 12:38 pm to GREENHEAD22
Slo if that recipe is not in the OB cookbook please add it.
Posted on 4/14/15 at 1:26 pm to GREENHEAD22
Until he busted out the boudin stuffed bacon weaved pork loin I'd say brine it and smoke it, like BP...Comes out excellent.
Posted on 4/14/15 at 1:30 pm to Soul Gleaux
that looks fricking awesome
Posted on 4/14/15 at 1:38 pm to Bleeding purple
I brined and smoked a big one Sunday afternoon. Brined it overnight though. It was freaking amazing. Used Salt Lick dry rub on it. Soooooo good.
Posted on 4/14/15 at 1:53 pm to Soul Gleaux
That's looks incredible
Posted on 4/14/15 at 1:54 pm to GREENHEAD22
I have a lazy way:
Season the port loin, then coat in in a mixture of crushed pineapple and brown sugar. Bake till done.
Season the port loin, then coat in in a mixture of crushed pineapple and brown sugar. Bake till done.
Posted on 4/14/15 at 2:38 pm to Triggerr
Pork Lawn....
Heres one of my favorite pork lawn recipes
cut the loin where it will lay flat, pound it until it is even, season salt\pepper or tonys etc..
whip some cream cheese and fresh chopped Jalapenos together, mold to a log that will fit into pork, put in freezer to firm up
wrap the Jap log in pork, tie it up,
cook on grill, while grilling baste with mixture of honey and soy sauce,
Heres one of my favorite pork lawn recipes
cut the loin where it will lay flat, pound it until it is even, season salt\pepper or tonys etc..
whip some cream cheese and fresh chopped Jalapenos together, mold to a log that will fit into pork, put in freezer to firm up
wrap the Jap log in pork, tie it up,
cook on grill, while grilling baste with mixture of honey and soy sauce,
Posted on 4/14/15 at 2:38 pm to Soul Gleaux
I vote for Soul's version. Rolling it is much better than butterflying. Mine was a last minute thing but was still pretty good. I used Kartchners crawfish boudin in mine. 
Posted on 4/14/15 at 3:22 pm to MSWebfoot
Soaked the loins in a wet brine for 6 hrs.
Cup of salt
Cup of brown sugar
Honey
Garlic
Corse black pepper
Parsley
Then seasoned in with my own mix (similar to tony's but lighter on the salt)
Pulled it off when it hit 150 and let it rest for 10
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