Howdy! Subject kinda says it all, find almost zero flavor in Pork Loin. Short story long, watched a Milk Street show on Schnitzel. Looked good! Went to HEB and they had MASSIVE pork loins for cheap. Only used about two pounds of the 10 it weighted. Cut up the rest into 3 lbs chunks, vacuum wrapped and froze. Now I have a bunch of Pork Loin to deal with. Also, forgot, the Schnitzel was not that great, no taste, which is my standard take on Pork Loin. Need a recipe(s) for doing Pork Loin on the BGE, something that will give this meat some taste!

Thanks in advance!!!!

I do the same thing when they go on sale.

I like to slather it up with some herbs and garlic and cook indirect and then top thin slices with pesto and balsamic glaze

I'll marinate in orange juice, lime, little pineapple and then grill direct and serve slices with chimichurri.

I also like to rub with my rib rub and cook indirect and then sear and make a fruity bbq sauce with whatever was on sale at the store between raspberry, blackberry, or blueberry.

I cut pork loin to 1.25 to 2 inches thick, wrap in bacon and sprinkle liberally with fiesta brand pork rub. I grill to 135 (similar to filet mignon). We serve with roasted veggies and wild rice pilaf. One of my families favorite meals.

Yeah, when pork loin goes on sale we cut it into steaks and vacuum pack.

This was my first cook on a BGE. It was legit !

https://recipes.oregonlive.com/recipes/coffee-encrusted-pork-tenderloin

The Loins you get at HEB for cheap are a big part of the problem. I started buying my pork from a meat market or our farmers market and the difference is night and day

lazuras: Gonna give that a try!

I cooked it to 145 even though recipe says 135

Pretty sure this is obvious and y'all are aware, but pork tenderloin =/= pork loin.

Can still do it that way, just be aware for times, temps, ingredient qty, etc.

Not a BGE recipe but we love this recipe. Works with butt or loin.

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

Serve with good tortillas, sour cream, shredded cheese, diced onion, cilantro and lime... dude. It's awesome. I believe the recipe online uses a slow cooker but we use our enameled cast iron dutch oven on the stove top for browning then throw it in the oven for several hours.

I make a rub with 1 TBSP of coarse kosher salt, 1 TBSP of coarse black pepper, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of chili powder, 1 tsp of cumin. Mix well, and rub liberally on the pork loin. If you want to have a little more fun, wrap in bacon and sprinkle remaining rub on the bacon. Set BGE (or for me my kettle) to 300-350, throw on some hickory and apple wood, and smoke to internal temp of about 140-145. Pull off, open up the BGE to get it hot, then sear for 30 seconds per side on direct heat (not much more because bacon will flare up). Let rest for 5-10 minutes enjoy.

How about stuffing it? I unroll it by slicing it around 3/4" thick length-wise, then fill with whatever stuffing sounds good: pesto, mushrooms, bacon, spinach, feta cheese, really whatever sounds good, then roll it back up, tie it, and cook it to 145 or so. It's my favorite way to enjoy pork loin.

from jeepdad on the smoke ring. good guy i met thru work.

http://www.thesmokering.com/forum/viewtopic.php?p=606388&sid=85adb9d882cdf240baf79320da9c6e78

Stuffed Mediterranean Pork Loin

Filet the loin.

Season with kosher salt, fresh ground pepper, minced garlic and Steven Raichlen's Mediterranean Rub

Put some Spanish Serrano ham on top of the loin part. (I use honey ham or prosciutto as my deli didn't have Serrano).

Topped that with diced onion, cream cheese stuffed cherry peppers, sun dried tomatoes and minced black olives.

Roll the thing and tied it up, seasoned with coarse salt and cracked peppercorns for the crust and some more SR rub.

Put on the smoker at 225-250 for 45 mins per pound.

Smoke with some Hickory or whatever wood you have.

Steven Raichlen's Mediterranean Herb Rub
(this makes a lot cut it to the amount you will use)

3 T dried tarragon
3 T dried oregano
3 T dried dill
3 T dried thyme
3 T dried rosemary
3 T coarse salt
2 T lemon pepper
1 T garlic flakes

Combine all ingredients in a bowl. Use 2-3 teaspoons per pound of meat.
Lemon pepper is exactly that ground black pepper flavored with lemon zest. I used the zest from one lemon and mixed it into the rub.

Brine
I start with a basic brine and add a few items, but the first three ingredients are really all that is necessary.

2 quarts cold water (substitute apple juice, or a combo if you like)
1/4 cup kosher salt
1/4 cup sugar (white, brown, your choice)
Ground pepper
Crushed garlic (2-3 cloves)
Crushed fresh rosemary
The juice from an orange, or tangerine, Mix all ingredients until salt and sugar are dissolved in liquid, not necessary to heat it.

Brandy Apple Dijon Sauce

Ingredients

Bacon, 6 slices finely diced
1 Cup Apple Juice concentrate (I used reg AJ it takes a lil longer to reduce)
1/4 Cup Brandy
1/4 Cup Apple Cider Vinegar
2 T Grey Poupon Dijon Mustard
2 T Mailie whole grain mustard
1/2 Cup Heavy Whipping Cream
Shallot, diced
Garlic, minced
Fresh Thyme
Salt and Pepper, to taste

Directions

Set a sauce pan over medium heat and add bacon. Cook until fat is rendered then drain bacon to paper towel leaving about a tablespoon of fat in the pan.

Add the shallot and saute 3 to 4 min then add garlic and saute for another 2 minutes.

Deglaze pan with Brandy (about 1/4 cup), add apple juice (about a cup) and vinegar (about 1/4 cup) and reduce liquid by half.

Strain off liquid and add back to sauce pan. (I skipped this step since I used non-concentrate Apple Juice)

Whisk both mustards (about 2 tablespoons each) to the reduction

Simmer 3 to 4 minutes slowly whisk about a half cup heavy cream to the sauce.

Season to taste and add fresh thyme and finely minced bacon.

Remove from the heat..top your favorite meat or poultry with this..great balance of sweet to tangy!

The way I do mine is I marinate and inject my pork loin the day before I smoke it.

Injection
Apple cider, Apple cider vinegar, Orange juice, Lemon juice,Beer, melted butter, a Worcestershire sauce, Cayenne pepper, Salt, paprika, Onion Powder, Garlic powder.

Mix everything in pot bring it to a simmer and simmer for 15 minutes or so stirring. Turn off heat let the mixture cool down to warm temp to work with. Then inject the pork loin with mixture.

Then rub down with pickle juice and yellow mustard. I use Texas Swine Shine pork Rub. Let that bad boy marinate over night in fridge or iced cooler.

I get the smoker fired up using mix70/30 mix Post Oak & Pecan wood. I like to add some Pecan to my Oak when cooking Pork. Bring my smoker up to 225 degrees. I add a water pan in the smoker and keep the water pan filled while smoking.

I add the pork loin on the smoker, give it a good mop using the Mop sauce. General rule for mopping pork mop around every 30 minutes or so. After about 1 1/2 on the smoker I wrap my pork loin in butcher paper.

Before I wrap, I"ll mop the pork loin, add little butter. Wrap the pork loin then back on the smoker until hits internal temperature of 135 degrees. I pull it at 135 degrees internal. Here you add a glaze like a cherry preserve glaze if you wanted or just go straight into a cooler to rest.

I mop my pork all my Pork with my German Grandfathers Mop recipe.

German CenTex BBQ Mop
1 teaspoon Lawry Seasoned Salt
2 tablespoon paprika
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon cumin powder
2 teaspoon white pepper
3 tablespoon of butter
1 sweet yellow onion, finely chopped
4 cloves garlic, minced
1 cup beer
1/4 cup ketchup
1/2 cup apple cider vinegar
1 cup apple juice
6 tablespoons Worcestershire sauce
4 tablespoons steak sauce
2 tablespoons brown sugar
2 teaspoons of Tabasco sauce
3 cups beef, veal, stock

In pot melt butter and add diced yellow sweet onion. Add garlic and cook down onion. Add the liquid ingredients to pot the add all the dry ingredients. Bring up to a simmer and simmer while stirring for 30 minutes. Then keep the mop sauce warm on very low heat while stirring occasionally. Then use a mopper to mop your meat.

If the OP didn't like pork loin in a schnitzel, one (or both) of 2 things have happened here:

1. OP can't cook a schnitzel
2. No matter how the pork loin is cooked, OP has already decided they don't like it and that pre-desposes them to not liking anything with it

Loin is a pretty mild flavored cut of the pig to begin with. Cutting them into pork chops is a great way to utilize them, and a good smoked loin is damned hard to beat - but you need to have a good bark on it and use fruit woods to smoke (stay away from things like mesquite).

I really enjoy a stuffed loin as well, because it adds some depth and flavor. Boudin, crawfish, seasoned cream cheese/japs or seasoned cream cheese/spinach are always a solid go to. Glazing with habanero peach is awesome, bacon wrapping is pretty common as well to add a little extra flavor and to keep it from drying out - which is one of the biggest issues with a loin, especially a bigger one.

I rub mine with Fiesta Season-It-All. I've mixed and made my own and tried other brands over the years but this one just hits my taste buds right. Sort of like I've quit making my own sauce. Sweet Baby Ray's Original is better than anything I've ever come up with. Buy it by the case now.

I've also marinated a loin in SBR's overnight and then baste while cooking. It comes out good too.

I usually cook low and slow and pull it at around 155-160 internal temp. Never had it get dry on me yet.

Take a slicing knife long enough to run through the center of the portion length ways from one end to the other and run it through the pork loin 4 times turning the knife 90 degrees before you you run it through again. Then take a sausage link of your choice and stuff it into the pork loin. Rub it in a rub of your choice, I like Salt and pepper. Dominator sprinkled on after it hits about 120 is a great flavor enhancer as well.

Smoke at 250-275 until 145 in the sausage, don't use a raw sausage. Slice and enjoy.

I also dry brine the loin at least 24 hours prior to stuffing and cooking.

Wrap it in foil, cook at 275 in oven, shred with fork, add BBQ sauce, eat.