Nothing Fancy...Weeknight Pork Loin

[Jerome D.]

Did some pork loin tonight on the old red Performer. Cooked at 350°F using Nature-Glo Lump plus a combination of wood chips (maple, hickory, apple, cherry), with the meat cooked to an internal temperature of 150°F.


Brine consisted of apple juice, maple syrup, salt, water, crushed garlic, bay leaf, and a variety of peppercorns. Rub was Maple Garlic Seasoning from The Spice House. I included the mandatory action shot...



The roast all finished and ready for carving...




Cutaway shot...




All plated up and ready to serve. Thanks for stopping by!

 

[Barret]

Hey, you may SAY that's nothing fancy, but to me, it's FANCY! Oh, and it looks so delicious, as well!!

Thanks for sharing!

Barret

 

[Cody]

That looks great.

 

[Bill Schultz]

My friend that looks outstanding, you can see the juice just oozing. Very well done

 

[Tony R]

Nice presentation.

 

[Paul Kastner]

Great job on the loin.

 

[Gregory R]

Great looking pork loin, Jerome!! I like the brine recipe. I'm planning to do a pork loin as soon as my Roti comes in and I'll have to try your recipe. Thanks for sharing!!

 

[Brian Dahl]

That's a handsome loin roast, Jerome.

 

[John Solak]

Very nice looking roast and great knife skills too Jerome!!!

 

[MikeD125]

looks great!

 

[Rich Dahl]

Very nice looking pork roast and presentation.

 

[Tim McCann]

Nice juicy roast Jerome!

 

[Peter Gallagher]

looks juicy-licous - nice work - Those are easy to kill in a hurry.

 

[Frank H]

I will add my voice to the chorus ....great looking pork loin. Bravo !

 

[Matt Gard]

I'll take it, where do I pick mine up?

 

[RogerS]

Jerome mighty fine meal right there! Great job

 

[Robert T]

I can see that the loin was not dry, which has happened to me on a couple of cooks. Looks really good man.

 

[Pete in PG]

Beautiful looking pork loin Jerome! Fancy knife work too!