ccbear
Well-known member
My mother has asked me to cook a pork loin for Easter. I'll be making this in my Treager. Any recipes or tips would be greatly appreciated. Thanks
Pretty much my way too. Just remember that pork loves garlic. I usually sneak a quick rub of garlic paste in first, then the S & P and herbs.I keep it simple and use salt, pepper and some herbs. Todd's Dirt is a very good herb based seasoning but I have also used poultry seasoning and it works well on pork.
I cook mine at 325 until it hits 135-140 internal, rest and serve.
Thanks everyone. I'll let you know how it turns out. I think that I'm going to try Art A's method.
Brined this one maybe 18 hours. Salt, pepper and granulated garlic before bacon wrap. Pulled it off at 140. Very juicyHope you enjoy it....I think you will. I forgot to mention that I give it a good rub of Simply Marvelous after injecting and before wrapping in bacon.