Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork loin suggestions

ended up with two because they were cheap cheap. the only think i use them for is jaegerschnitzel and the occasional pork and saurkraut. anybody got any good suggestions? maybe involving smoking? never smoked a pork loin. seems kind of lean for that.

Don't hesitate. Smoked to 145ish. Slice and serve.

I cut mine longways near edge and unroll it like a pinwheel. Once done lay it out flat and season w preferred. I then use cream cheese and jalapeños and chipotle blackberry sauce. Truss it up or tooth pick it after you re-roll it. Smoke it for about and hour and then foil it. Cook to near temp and pull to rest. Temp will top out nicely. After resting for about thirty minutes slice it. Freaking crazy good.

Cut as suggested by gkt and stuff with any type of stuffing. Go bread based stuffing and oven roast do your traditional roast pork type dinner. If you want to smoke it do a sausage based stuffing,like Cajun Boudain.

I stuff mine with sausage before smoking. I smoke to 150F. I use 80/20 beef, and usually do italian sausage spices and tenderquick salt. I let the stuffed loin sit over night to let the salt cure.
Some of the pork near the sausage will turn to ham from the tenderquick, so you get, pork/ham/sausage gradient. Lot of flavor and texture.

Unroll it, slice it along the long axis to form a hinge, and open the roast. Lay in some proscuitto, mozzarella cheese and broccoli rabe. Roll it and tie it. Roast at 350 degrees until it reaches 150 degrees, pull out of the oven and cover with foil for 15 minutes. Slice across the roll and serve.

Brine it and smoke it! They are awesome in the smoker.

I’m a big fan of pork loin- when it’s not over cooked. Brine it if you can.

I’ve cooked a couple on my traeger and loved em. 225 until internal is 140. Remove. turn traeger up to 425. Once up to heat- grill til internal is 160.

Remove and let rest

thanks, the stuffed, smoked, roll thing sounds good.

I’ve seen this done with pork belly, but never loin.

Good idea

A loin?? Not a tenderloin??


If an actual loin....I take a square poly container and add 1 gallon of water.


Then I add a cup of kosher salt, a cup of white sugar, a cup of brown sugar and a healthy tablespoon of no. 1 curing salt.


Let them sit for 10 days to two weeks. Take em out of the cure, soak them in fresh water for a half a day and smoke with hickory wood.


Makes em into little hams. Fine lunch meat.

Inject with Tony Chachere's Injectable Marinade, flavor of your choice - garlic & herb, jalapeno butter, etc. -, wrap in bacon (secured with toothpicks), and smoke to internal temp of 140*F. I prefer hickory smoke for pork. Let rest for about 10 or 15 minutes before slicing. Mighty good stuff!

I generally make mine into Chile Verde; love that stuff.

Pics from the web.

Lots of great ideas I need to try. Last one I did in the traeger I just seasoned with an apple/chipotle rub and then laid bacon over it. In a disposable aluminum pan to help retain the juices.

The older I get, the less I like "white" pork.
(I have many faults.)

ya the loin. i assume you soak them in the fridge?

Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan fat side up.

Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 45 minutes. Remove from oven, wrap in foil, let rest 15 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.

You'll never cook it any other way.

I heavily coat the loin in diced raw garlic , rosemary, salt and pepper. I sear each side in cast iron, very very hot until thick crust is formed, place cast iron in oven. Cook to internal temp is 5-8 degrees below optimal. Take out and tent rest for 10.

Slice and eat. Drippings turn into gravy....