This is a quick and easy recipe that
feeds a lot of people as a Pork Loin weighing around 4.5lbs. will easily feed
8. It’s pretty much ready right out of
the cryovac just give it a quick rinse and pat with paper towel. I don’t bother
trimming any excess fat off the tenderloin for general eating because it will
keep the loin moist and shield heat during cooking.
To season the pork loin, I use 2
layers: First my All Purpose Rub (1 Part Salt, ½ Part Garlic, & ¼ Part
Black Pepper) Second a layer of Woody’s
BBQ Rub from Sam’s Club.
I want the pork loin to stay moist and
have flavor throughout the whole piece of meat, so I use an injection. Butcher’s BBQ
makes a pork injection that’s perfect for Pork Loin. Mix 1 heaping Tablespoon
with 16oz of Apple Juice and inject it all the way down the loin spacing the
injections out about 1”.
Let the Pork Loin sit for about 30
minutes up to 4 hours before placing it on the grill. (Remember it needs to be
refrigerated if you let it sit out longer than 30min.)
Place the Pork Loin over the drip pan.
For a little added moisture inside the grill I filled the pan ½ full with Apple
Juice. This also acts as a heat sink to shield heat from the bottom of the
meat.
The cooking temp should be 250 degrees which
should give us about a 2-hour cook. I
used Apple wood chips in my smoker.
It’s important to watch the internal
temperature on a pork loin because it’s easy to dry them out. Pork loin is done
at 145 degrees, so you’ll need a good probe thermometer to keep an eye on it.
At the 1 ½ hour mark the Pork Loin was
sitting at 125 degrees, and this is where I brush on the peach sauce for a
glaze. (See next page for sauce recipe) The sauce needs about 30 minutes to
caramelize and get to that perfect, mahogany color.
I always keep a close eye on the temp
and color during the final cooking step. As soon as the Loin hits 140-145 get
it off the grill.
Like any piece of meat, the loin needs
to rest as soon as it comes off. If you give it 30 minutes, the slices will be
extra juicy and you won’t end up with a mess on the cutting board. When entertaining, I don’t like to be
checking the smoker, so adjust the start of cooking so when I pull it off, I
can double-wrap it in aluminum foil and place it in a dry cooler with newspaper
to keep it warm before slicing up to two hours!
Once you’ve let it rest all that’s left
is to slice it and get to eating.
A pork loin like this will feed a lot
of people. And since it only takes around 2 hours to cook, add good sides (maybe
some grilled veggies) and you’ve got a meal you can write home about.
Peach sauce for Pork
Loin
(Serving only four)
·
20 oz. frozen peaches cut into ½” pieces (3
cups)
·
1 cup dry white wine
·
½ cup sugar
·
1/3 cup cider vinegar
·
4 sprigs fresh thyme
·
½ teaspoon kosher salt
·
2 Tablespoons whole-grain mustard
Bring peaches, wine, sugar, vinegar, thyme sprigs and salt to
simmer in medium saucepan over medium -high heat. Reduce heat to medium and cook at strong
simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves
trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 Tablespoons of liquid portion of
sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
After 1 ½ hours in smoker, glaze by brushing reserved sauce
on pork loin. Transfer to cutting board
and let rest for 30 minutes. Add mustard
to sauce and reheat. Cut loin into ½”
slices and serve with sauce.
