Ok, I havent done a pork loin on the egg yet, so I may need some tips. Here is what I plan to do...bacon-wrapped, stuffed pork loin. Not a big one. I plan on stuffing it with some stovetop stuffing and rice soaked in red wine (just enough to keep it moist and not suck the moisture out of the loin). I plan on slow cooking about 225. Should I just cook it til it reaches the pork done temp of 160 or a certain time?
Posted on: Sat, 29 Mar 2014 13:48:19 +0000
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