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How long would you do a 9# pork loin wrapped in 3# bacon in oven at 350?
Posted on 11/8/24 at 10:46 pm
Posted on 11/8/24 at 10:46 pm
Doing my famous "stuffed elephant trunk" for the tailgate tomorrow. Usually did it on a big grill at another tailgate but back at my old one now and all they have is a small grill. Won't fit the whole thing.
It's stuffed with about 2lbs of cream cheese, garlic, spices and jalapeños.
Then spiral rolled and wrapped with 3lbs of bacon bringing it to about 14 lbs total.
Planning to do it in my oven at 350 (but I'm open to other temps.) leaving house at 8 to get to campus, trying to figure how long I need to do it in oven so I know when to put it in.
At the tailgate I just kind of went with how it looked and meat temp and never paid attention to how long so I don't want to underestimate my time tomorrow and not get up early enough
So F&D board, what's your advice?
It's stuffed with about 2lbs of cream cheese, garlic, spices and jalapeños.
Then spiral rolled and wrapped with 3lbs of bacon bringing it to about 14 lbs total.
Planning to do it in my oven at 350 (but I'm open to other temps.) leaving house at 8 to get to campus, trying to figure how long I need to do it in oven so I know when to put it in.
At the tailgate I just kind of went with how it looked and meat temp and never paid attention to how long so I don't want to underestimate my time tomorrow and not get up early enough
So F&D board, what's your advice?
3
Posted on 11/8/24 at 11:26 pm to fr33manator
350 degrees. 3 hrs 50 min.
Posted on 11/8/24 at 11:45 pm to Tiger Ryno
It couldn't possibly be that perfect.
I'm thinking maybe 200 minutes at 325? So if I put it in by 4 it's out at 7:30 let it cool enough to wrap it and gone by 8
Posted on 11/9/24 at 12:05 am to fr33manator
I’d say at least 3 hrs (9lbs x 20 minutes/lb). Will it come straight out of the fridge into the oven? That will add to the time as well. I’d probably pan for 4 hours and check it at 3. Can you put a thermometer on it?
I’ve never done a stuffed loin that large.
I’ve never done a stuffed loin that large.
This post was edited on 11/9/24 at 2:39 am
Posted on 11/9/24 at 2:33 am to fr33manator
I'd go by temperature, not by time, but if you are headed for a tailgate I can understand. Give yourself at least 5 hrs. Cook at 350 until the internal temperature reaches 140. Pull and let rest for 15 minutes, then wrap in foil or butcher paper, then a couple old towels. Place in a cooler and haul arse to your tailgate. You will get some carry over on your temperature while the meat is resting, and while it is wrapped and in the cooler. This carryover should get your meat temperature to around 145°. I am assuming you have a digital quick read thermometer.
This post was edited on 11/9/24 at 2:37 am
Posted on 11/9/24 at 3:17 am to LsuFan_1955
I decided to err on the side of caution and put it in now. At 325. I did it fully unwrapped 
Gonna check it at 3 hours and pray. I usually do it wrapped in foil on the grill, and then unwrap it for the last hour to crisp the bacon. This is a little different, we'll see
Gonna check it at 3 hours and pray. I usually do it wrapped in foil on the grill, and then unwrap it for the last hour to crisp the bacon. This is a little different, we'll see
Posted on 11/9/24 at 5:08 am to fr33manator
I think you'll be good. When the meat temperature gets around 100-105, if the bacon is still limp, you might consider upping the temperature to 375 to crisp the bacon, and speed up the cook from that point.
This post was edited on 11/9/24 at 5:10 am
Posted on 11/9/24 at 5:38 am to LsuFan_1955
It was 145 when I checked it just now.
Bacon was crisp without being hard. I just cut the heat, will let it rest and cool in the oven and wrap at 7.
Bacon was crisp without being hard. I just cut the heat, will let it rest and cool in the oven and wrap at 7.
Posted on 11/9/24 at 6:09 am to LsuFan_1955
Thermometer is the key . I use it on all pork and chicken when barbecuing or oven .
Posted on 11/9/24 at 7:41 am to Tigre85
It honestly held together better than any I've done on the grill. This may be the new way I do them. Just bake them and bring them and reheat on the grill
Posted on 11/10/24 at 2:05 am to fr33manator
Looks damn fine!
Posted on 11/10/24 at 7:52 pm to fr33manator
I wouldn't even set a time, I would have a thermometer in it.
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