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Author Topic: Pork loin roast  (Read 2078 times)

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Fire708

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Pork loin roast
« on: February 15, 2023, 10:42:31 PM »
Decided to try a pork loin. Kroger had them on sale a while back so we picked up a couple. Thawed one out, rubbed with Chef Meritos, then 225 till temp hit 140. Came out wonderful.
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Canadian John

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Re: Pork loin roast
« Reply #1 on: February 16, 2023, 09:11:33 AM »

 Nice!  Pork loin has always been one of my favorites..

 
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02ebz06

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Re: Pork loin roast
« Reply #2 on: February 16, 2023, 10:25:28 AM »
Looks good.   I typically make Canadian Bacon out of them for pizza.
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Bruce here - These are my cooking toys:
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pmillen

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Re: Pork loin roast
« Reply #3 on: February 16, 2023, 10:25:59 AM »
One of my favorites, too.  Did you cook it in a pit, kitchen oven, what?
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Paul

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Fire708

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Re: Pork loin roast
« Reply #4 on: February 18, 2023, 10:40:42 PM »
Sorry, I’m getting absen minded.

Cooked on a Pitts & Spitts pellet grill. 255, top shelf. Nothing else.

Now I gotta look up a Canadian bacon recipe, 02ezb has me curious.
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02ebz06

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Re: Pork loin roast
« Reply #5 on: February 19, 2023, 09:49:59 AM »
Quote from: Fire708 on February 18, 2023, 10:40:42 PM
Sorry, I’m getting absen minded.

Cooked on a Pitts & Spitts pellet grill. 255, top shelf. Nothing else.

Now I gotta look up a Canadian bacon recipe, 02ezb has me curious.

Here is the recipe I use.  Fairly simple to make.

https://pelletfan.com/index.php?topic=7634.0
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

pmillen

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Re: Pork loin roast
« Reply #6 on: February 19, 2023, 10:20:31 AM »
Here's another recipe.  I didn't check to see if there are differences.
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Paul

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BigDave83

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Re: Pork loin roast
« Reply #7 on: February 19, 2023, 11:33:15 AM »
I have done both ways mentioned, I am more a fan of the dry method over the brine method, although I usually only used tenderquik and dark brown sugar.

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