Pork Loin Roast....Looking for something different!

tortaboy · Feb 21, 2015

Pork Loin roast is on sale this week. Trying to think of something a little different.

Have made:
Smoked pork loin
Stuffed pork loin
Candied pork loin
Bacon wrapped pork loin
Even pork jerky!

....hmmm what would take ordinary pork loin to the next level? Something different than the above?

martyleach · Feb 21, 2015

Pork shoulder! Loin is just too damn lean and lacking flavor, IMO! I have never had a pork loin that I liked better than pulled, chopped, whatever pork shoulder.

qman · Feb 21, 2015

Cook a loin indirect with cherry wood for flavor. Just be sure not to overcook. Glaze with a mixture of equal parts bourbon, yellow mustard, brown sugar, and butter. Heat glaze ingredients stovetop till melted together and thickened up a little.
Apply glaze during last few minutes of cook, and save some glaze to serve with the pork once it is sliced.

Sausage Warrior · Feb 21, 2015

Canadian Bacon!

Pocchampion · Feb 21, 2015

Butterfly and stuff with Boudin and spinach. Smoke to 145 and enjoy. Big hit with the family.

IamMadMan · Feb 21, 2015

It seems you have covered it, but I stuff mine with jalapeno cornbread stuffing..

slow-smoker · Feb 21, 2015

A decision yet?

dadsr4 · Feb 21, 2015

This will give it some flavor.
http://www.bbq-brethren.com/forum/showthread.php?t=94740

Blythewood BBQ'er · Feb 21, 2015

Stuff it with Jimmy Dean sausage!

WildeMan · Feb 21, 2015

Sausage Warrior said:
Canadian Bacon!

I second this, if you haven't tried curing before then canadian bacon is about the easiest thing to try it on. Find a good recipe for curing, then just smoke it like you normally would.

tortaboy · Feb 21, 2015

WildeMan said:
I second this, if you haven't tried curing before then canadian bacon is about the easiest thing to try it on. Find a good recipe for curing, then just smoke it like you normally would.

Have done Canadian bacon many times. It usually sits in my freezer for a year before we really think about it.

I'm thinking of trying something with an Asian flair. Not sure though.

cowgirl · Feb 21, 2015

tortaboy said:
Have done Canadian bacon many times. It usually sits in my freezer for a year before we really think about it.

I'm thinking of trying something with an Asian flair. Not sure though.

For an Asian flair, I like to butterfly, score and marinade overnight. Then grill til about 140 IT. I serve it with smokey fried rice sometimes.
The marinade works great for pork tenderloins and slice butts too.

Link to recipe...
http://www.bbq-brethren.com/forum/showthread.php?t=197917

Good luck with whatever you decide to do. Pork loins are like a blank slate, fun to experiment with too.

93vpmod · Feb 21, 2015

I have one in the fridge for tomorrow. I plan to stuff with Gala apples, arugula and feta. Not sure what rub will go on the outside, yet...

tortaboy · Feb 21, 2015

cowgirl said:
For an Asian flair, I like to butterfly, score and marinade overnight. Then grill til about 140 IT. I serve it with smokey fried rice sometimes.
The marinade works great for pork tenderloins and slice butts too.

Link to recipe...
http://www.bbq-brethren.com/forum/showthread.php?t=197917

Good luck with whatever you decide to do. Pork loins are like a blank slate, fun to experiment with too.

That's it. That is what I'm going to make. Funny, I almost called this thread, "Pork Loin.....What would cowgirl do"?

lantern · Feb 21, 2015

Slice some up, pound the slices to about 1/8th inch thick and use whatever seasonings ya like and some of this stuff on your way to chicken fried heaven!

tortaboy · Feb 21, 2015

lantern said:
Slice some up, pound the slices to about 1/8th inch thick and use whatever seasonings ya like and some of this stuff on your way to chicken fried heaven!

That looks good too!

1buckie · Feb 21, 2015

Puff the thing so full of creole butter that it can't take anymore, season the outside how you like & run it at low heat for awhile......see what happens.....

A lot of REALLY good ideas already, but that's one I've done a bunch & it's good........same for tenderloin, but it works w/ loin also....

tortaboy · Feb 21, 2015

1buckie said:
Puff the thing so full of creole butter that it can't take anymore, season the outside how you like & run it at low heat for awhile......see what happens.....

A lot of REALLY good ideas already, but that's one I've done a bunch & it's good........same for tenderloin, but it works w/ loin also....

That looks good. I've never had creole butter.

1buckie · Feb 21, 2015

Even the cheap stuff, strained of little bits works well..

Creole's on the right...there's various brands of it out there in the world....all pretty good....

Bottled sauce gherkin here.....not sure how to fix it from scratch?

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