Pork loin. Tonight. Gimme ideas.

[realdocBBQ]

Got every cooker imaginable, almost. I'm kinda bored. I've got a half pork loin I'd like to do something with this evening, maybe on the kettle somehow. I've smoked 'em, they're kinda boring. Not sure I'm up to butterflying it and stuffing it... I've got some jalapenos and cream cheese, but that seems like it'd run everywhere and make a mess.

What can I do that easy, quick, unique and super tasty with a simple boring pork loin? Kettle, drum, griddle, propane or pellet - too hot to be out running the offset tonight, I think. I'm wiped out. Hell, if I'd thought of it, I might have done it in the crock pot this morning - but that's a good way to overcook it and make it dry, as well.

[Jfrosty27]

With these I like to season, wrap in bacon, and spin on the rotisserie. Easy, quick to prep and cook, and very yummy.

[realdocBBQ]

You'd pick the one cooking method I don't have! lol No spinner - yet.

[DaveD]

How about sous vide que? Do you have a SV device? Run it for a few hours at 140/60, seasoned however you like, then sear it up. Perfect doneness, a few hours of SV will enhance tenderness, and a fine sear crust will top it off

[realdocBBQ]

I do have SV. This might be a winner - a quick sear at the end. Hrmmm... I think I left my charcoal chimney out at the shop. Dangit. And my flamethrower. DANGIT.

I'm getting too scattered around the place. That does sound good, though... wonder what I should season it with. MMD is pretty basic for pork.

[DaveD]

realdocBBQ You could just sear it with a cast-iron skillet as well... As for seasoning, anything will work as far as the SV process goes. Could do something with some sage & thyme in there maybe... up to ya!

[Michael_in_TX]

A surprisingly tasty way to do pork loin (get it dry brining now) is to season it with Italian seasoning and some pepper. Use your pellet smoker to keep the smoke relatively light. Pull at 130-135 F to keep it moist.

I've found it to be a nice and somewhat welcome departure from traditional BBQ flavors.

[LA Pork Butt]

Cut it into chops and grill the chops.

[shify]

Slice it thin, pound it out and make schnitzel?

otherwise pork loin (or pork tenderloin) and a jerk marinade are a match made in heaven. Indirect on the kettle to 130ish and then quick sear. Can throw some allspice berries in the coals to give it more Jamaican flavor.

[bmillin]

Schnitzel gets my vote.

[Skip]

Cut into Chops. Either SV and Sear or just warm up indirect and sear to no more that 140* and have pork chop sandwich on a burger bun.

[Skip]

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1614901-show-us-what-you-re-cooking-suwyc-volume-34-summer-2024/page8#post1618254

Like this @DogFacedPonySoldier. My new favorite way for boneless pork loin sandwich.

[tstalafuse]

This is a seasoning and glaze we use when grilling/smoking porkloin/tenderloin when we get bored with the usual. Has a nice spicey Island (not saying what island) flavoring. Usually it get served over a single piece of lettuce with vinaigrette, so we can say we had a salad too..

For pork
1 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 pork tenderloin/porkloin
1 tablespoons olive oil

For glaze
1/2 cup packed dark brown sugar
1 tablespoons finely chopped garlic
1/2 tablespoon Tabasco

[DTro]

This is good; https://barbecuebible.com/recipe/cha...rk-tenderloin/
Good, not knock your socks off great but different enough to add into rotation without the boredom.

[Jessterr]

This is my new favorite pork loin cook, made it a while back on the PK300 and it was awesome. Pretty simple, but man was it good. Best to dry brine at least overnight though, so certainly too late for today but maybe try it next time? On the SNS website. https://www.youtube.com/watch?v=iOK2PJf_AW0&t=15s

[bbqLuv]

pork loin ez-pz, trim off what you don't want to eat or serve, season with Pork and Poultry Rub, then smoke at 225*F to 145*F internal

The last pork loin I did I marinaded it Italian Dressing overnight.

I hope this helps.

[realdocBBQ]

Did it.

Seasoned with some Hinkle's onion and garlic rub, then added some Tony Chacere's on top (a staple in our house) just lightly. Sealed, Sv at 145ºF for 2.5, maybe 3h, then seared on the kettle for a few minutes.

Pretty good overall. I mighta coulda seared it on the griddle instead, I just thought of that. My flamethrower woulda been best, but I left it out at the shop and it was just too damned hot and I was too damned tired today to go out there. <sigh>

Pics:

Served with fresh green beans, fresh corn on the cob and a fresh green salad. I actually made a salad.

Wife was pleased, she didn't have to cook. I liked it. Got lots of leftovers, too, as it was just the two of us - I'm thinking some of that pork loin will make good sammies, and even chunk it up for some pork fried rice or pork lo mein later in the week. Yum.