Have friends coming over and thinking of cooking a boneless loin (center cut section). Looking for suggestions. Thinking will smoke but not sure at what temp since such lean meat. Also thinking about stuffing - maybe some combo of sausage, onions, celery, etc. Any suggestions would be GREATLY appreciated.
Have done bacon wrapped pork tenderloins before that turned out well but wondering about loin this time.
Thanks. I want to try it! Two questions: 1. Do I need to brine the loin? 2. Should I cook it indirect?
Thanks for the help!!!!!
You should not need to brine the loin, but adding flavor never hurt. I wouldn't go for more than 4-6 hours if you decide to brine it. Hopefully it has not been already 'brined' by the producer (it will tell on the label).
Yes, cook it indirect and turn it at least once during cooking.