Pork Loin Help

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I have a 8lb boneless pork loin. Anybody have any ideas for smoking?

I have grilled many a loin before, just never smoked. Please don't let me gril this bad boy...

Thanks for your help.
 
I've had my best loin cooks by using a rotating spit.
A light rub first for a hour then cook it.

Make a glaze of the following:

1 cup red current jelly
1/4 cup orange juice
zest (shredded) rind of 1 lemon
bring to low boil and stir

Brush this on for last 20/30 minutes of cooking.
Apply repeatedly to build up a crisp, but not burnt, crust.

Allan
 
Smoked them many times, don't over cook.
Stuffing them and then smoking works very well also.
You start by slicing the loin lenght ways so it's about 3/4 to 1" thick. You just keep slicing and unrolling the loin. Stuff loin with sauted onions, garlic, add bread crumbs and blue cheese, roll back up and tie off.
Make sure you are in the meat when you test for internal temp.
Jim
 
Hi Adam.....

I prefer mine grilled, but I too have smoked them. I tend not to be a real big brining fan, but your results will improve 100% if you brine this cut.

It doesn't take much! Try this quick and easy brine...

3/4 cups Kosher salt OR 6 tablespoons table salt
6 tablespoons sugar
3 quarts water

Combine these in a 2 gallon ziploc bag. Make sure it all dissolves, it will do this pretty fast if you use Kosher salt.
Add the loin and marinate for 4 hours....no more.

Now, you can cook it at this point or rub with your favorite stuff and let it sit overnight.

As Jim says, and you probably already know this, take to a temp of 140-145? let rest for 10 minutes and slice away.

I started experimenting with this a few weeks back and I have made the best loins of my life. Matter of fact, I have one soaking tonight! I will rub down and cook it up tommorrow.

My next experiments will be with cherry juice and other citrus juices and salt. I buy these whole loins and then cut into 2 lb. chunks and cook them separately. Can't wait!!

Good Luck!
 
Wow! My mouth is watering!

Allan - Thank you for the post. I can not wait to try it out. Nothing like Citrus and Pork.

Jim - Thank you for the post. I would never had thought of stuffing and smoking. I don't know why, just never entered my mind. This sounds incredible! I am going to try this out tomorrow on half the loin!

Kevin - Thank you for the post. I have never experimented with brining. Sounds easy enough. I am going to cut up my loin and try this method on the other half tomorrow night and cook on Sunday. When you start experimenting with the citrus juices, please post the results.

Gentlemen, thank again!
 
Allan,
Tried your pork loin glaze, today, and found it to be very good! We especially liked the lemon rind touch. Using some of the leftover glaze to spread over the sliced loin was also very good. Thanks, for sharing such a good, simple recipe! Picture #1 and Picture #2.
 
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