British BBQ Society Forums

After yesterday's schoolboy errors (but no disasters) with the brisket (I have learnt my lessons, honest) what do I do with my 2kg boneless and rindless pork loin?
It is 2kg (cost only £7.50) and looks like it is wrapped in string.
Is the loin a nice cut for smoking?

http://virtualweberbullet.com/porkloin1.html

I'm still a beginner myself and have been using this website as reference for everything! Whilst you've not got the bones I imagine you can do something similar to these recipes...it's all about the internal meat temperature

Turn it into bacon!

Get some Supracure and use it at 5% weight (in your case 100 grams of cure )and in 7 days or so you'll have bacon

LM600 wrote:Turn it into bacon!

Get some Supracure and use it at 5% weight (in your case 100 grams of cure )and in 7 days or so you'll have bacon

I take it, it isn't great for the smoker then.

Damn! And I bought two of them

Don't despair.

This is what I did a few weeks ago to feed some board-gaming buddies.

Take the loin of pork, and rub it with a simple dry rub of salt, ground black pepper, paprika, dark brown sugar and cinnamon.

Cube some apples - I use a mixture of cooking apples (bramley) and desert apple (granny smiths), but you can use all bramleys if you prefer, for a sharper taste. Take a metal dish, large enough for your pork loin and loosely fill the bottom with a single layer of apple - for a small joint, you are talking about 3 bramleys. If you are cooking both loins at once, either use a large dish, or two smaller ones.

Then place meat directly on top of the apples.

Cook on low (i.e. smoke) for an hour or so, and then up the heat to about 325 until cooked - internal temp of about 150 degrees F.

Remove loin when cooked, and place somewhere to rest. While it is resting, make a sauce from the meat juices and apple in the pan. Because loin isn't particularly fatty, there shouldn't be too much fat in there, but if there is, skim or pour it off before making the sauce. However, a little bit of fat is good.

Serve sliced, with the sauce in a gravy boat.

I like smoked pork loin. To ensure it's moist, wrap it in bacon after you've added the rub. You may want to cook at a higher temperature than pork shoulder or ribs, 325 has worked well for me. Don't let it over cook and always let it rest before you carve it.

I'd go with the following...


Butterfly it out, stuff with crumbled Bury black pudding, chilli jam and Tallegio cheese (this is an absolute jawgasm combination ), then roll back up and wrap in a nice cured ham like serrano, proscuito etc.

No need to rub, just a little malden and cracked black pepper then throw her on the cooker. Low temperature is fine, but with the oin you might as well run a little hotter to get it cooked quicker, the end product will be pretty similar either way though.

Make sure it's not over cooked, I think minimum "safe" temperature for pork is considered 160F but I don't take mine to that, I usually take it off the smoker between 15oF and 155F. As always, resting is essential although it doesn't need to rest for hours like you would with a butt.

I'm with Steve! Stuffed pork loin is excellent cooked at about 275F to an internal of 150- 155F. Wrapped in bacon helps if it hasn't got an outer layer of fat. I like garlic butter and asparagus as the stuffing but you should freeze the log of butter and arrange the asparagus around it . Wrapped in prosciutto and served with jersey royals or pasta it makes a lovely summer lunch or tea.

The day has been saved then.
Think I'll try the black pudding one first, if I can find some of that cheese.
We have a little patch of asparagus in the back garden and when I get a few more up I'll give it a shot.
My challenge here however will be, I love black pudding and asparagus but I don't have any allies in this house. Perhaps I'll convert one or two.

You don't have to get fancy! It will be fine as it is with a little salt and pepper but DON'T over cook it!