Pork loin.

[timothy]

Did the apricot brine and rub, used a sweetchili peach glaze when it hit 135. Pulled at 140 and rested.
Yellow rice and some homemade black beans.

 

[Timothy F. Lewis]

Were the black beans a final baste on the pork?
I’ve had the same thing give the classic sugar scorch, far more times than I want to admit.

 

[DanHoo]

Looks Yummy.

 

[Rick P]

Beautiful!

 

[timothy]

I was going to rotiss it but babysitting the grandson and windy told me no.

I used some of The Good Charcoal Company lump from Sam's.

It's African Acacia, smallish pieces, but it burns hot. I loaded both baskets on the performer and should've throttled the fins back.

Relatively short cook, about an hour and 20 mins.

 

[Timothy F. Lewis]

Things have to be able to change when there is a little one around! Looks dandy, I like pork loins!

 

[Chris in Louisiana]

Looks good.

I was just thinking that it's about time to spin a pork loin, one of the last cuts of meat that is reliably available for a reasonable price.

 

[Timothy F. Lewis]

I did a recipe that my late brother used to make the other day. Pork braised in milk! It was so good and made me think of him and how much he loved cooking!
Quick recipe too!
Oven-350
Salt and pepper a loin, (3-4 lb.) dust with flour
Melt a knob of butter in the Dutch oven
Brown on all sides, drain fat.
Add roughly a quart of whole milk, I was short so I used some 1/2&1/2 to make up the difference.
Add one cinnamon stick, sprig of rosemary, several sprigs of oregano OR sage (it was snowing and I was not going out for the sage) and strips of lemon peel ( I used a whole lemon worth), six peeled cloves of garlic then, in the oven for three hours, turn at half way point, removing lid at that point. Baste a couple of times.
That’s really about the whole deal!

 

[ChuckO]

Love that crust