|
Ceramic Cooking |
Tim M's BBQ cooking area
Visit again - we cook often
Dec 2000
Stuffed Pork Loin
The recipe I used is based on the one Mr Toad posted some years ago. You can find it - here.
Here my helpful wife stuffs a blend fruits in the center of a pork loin. This is similar to the way Mr Toad did his stuffed loin at Eggfest2000. About 2 cups of stuffing goes in. You can add many things -- please note the glass cleaner -- we did not use any of that.
Once stuffed, you tie the end to hold it all in there. The other end as not been cut through. Cutting the hole and not letting it go through is the key - not hard with a good knife. Cooking at 325-350 indirect over a drip pan and on the raised grid. Add smoking chips if you want, but lower the cooking temp to 250 for 30 min then back up to 350 until done.
Here it is ready to sit and rest a few minutes before we cut it
open. You can see the internal temp is 143 deg. It rose up to 145
which is safe for pork. Most of the center is stuffing anyway.
As you can see the loin held a lot of the fruit juices and it was
very good. The meat was done but not overly so. I could have taken
the internal temp up to 148-150 and it would have been just fine or better.
10-03-2000
Pork
Loin
I Wanted to show a method of doing indirect cooking without ceramics. I have a raised grid (BGE) and a drip pan (aluminum w/water covered in foil). This is my double boiler drip pan and it works very well for shielding the food and not allowing the drippings to burn and smoke (yuck).
This 3 lb pork loin was marinated in Moore's marinate. Then I cooked for 1.5hr at 400 deg and until the Polder says 148-150 deg - it will rise a few deg while resting.
Pork Loin 12-99
The setup will be a Plate
Setter (or firebricks will do) on the main grid - foil lined drip pan
- second grid on top of drip pan.
You can see the 3 lb pork loin on the left with my foil wrapped Polder probe. The foil protects the cable from high heat.
Cooking 1.5 hr @ 400 dome
(the small scrap piece is for my dog)
Here is the Pork Loin after 1.5 hr at 400 deg dome (indirect heat). The Polder reads 154 deg inside (it went up 4 deg resting)
Also:
1.25 hr @ 450 works
Finished work.
Lemon-Garlic Recipe:
3lb pork loin
1 teaspoon lemon rind - grated
1 teaspoon sea salt
1/2 teaspoon sage
3/4 teaspoon pepper
3 cloves garlic minced
Trim fat, rub mixture over pork, cook at
375-425 until internal temp is 150, let rest 10 min - approx 1.5 hr (flip
once when cooking)
The lemon rind adds a new flavor to the pork loin. Try it.