Pork Loin First Try

Discussion in 'Pork' started by ptcruiserguy, Oct 4, 2011.

  1. Okay, yesterday I had my first try at pork loin. I have been reading and reading trying to make sure I don't mess it up, and so now the results are in.

    This was a whole loin, almost 10 lbs. Cut it in half, one half butterflied, and put spinach and Feta cheese, then tied up and put a Jamaican Jerk Rub on it. The other half I used Beer B Q's Competition rub, and then drizzled honey on it.

    [​IMG]

    This one is the one with the spinach and Feta.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    Again thanx for looking and thanx for all the ideas on how to cook these.

    Both were very juicy. Oh, cooked at 225* until IT got to 160*. Then wrapped in foil, wrapped in towel and put in cooler

    for 30 mins. Let stand for 10 mins on counter then sliced. Everyone loved them. BTW, I feed 7 people every night here.

    Smokin the food is soo much more convenient.
     
  2. teeznuts

    teeznuts Master of the Pit

    Nice smoke!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    There are so many options for stuffing a loin!

    We love them around here!
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    My Wife makes a sauce out of Feta Cheese, Wine and Pork Drippings.  This would go awesome with your smoked loin.  I'll ask her for the recipe

    Looks Awesome!

    Todd
     
  5. billyj571

    billyj571 Smoking Fanatic

    Awesome job love the lion
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looks great,
     

Share This Page