Pellet Fan

Recipe Section => Pork => Topic started by: pmillen on September 05, 2017, 12:06:58 PM

Title: Smoked Bone In Pork Loin
Post by: pmillen on September 05, 2017, 12:06:58 PM
(https://xme1qq-ch3301.files.1drv.com/y4mru2uolmimC2J0onY4hBqFLX9lnrcQ3XeBxRJGXs_lFptWNFg1DD5baKswZmV_M38fIkkktxl37PZ0XmeHgtMhTmSr1wa0tnNsTPVmbXPuvw-C7_w6Lc1PS1dwqMHgE0S9CIe74HHJRNVyGw9UFsnE5POwXvlTqYvqHQb-OkH25hQWt4BkWNSB1cXXw2Zxfy_xtccPNPB-Z4-mqoYx24LIQ?width=660&height=372&cropmode=none)

Ingredients
2 tablespoons (approx.) Dijon mustard
3 teaspoons dried thyme leaves
3 teaspoons dried sage leaves
1½ teaspoon garlic powder

Instructions
1.  Let the roast sit at room temperature for 30 to 60 minutes.
2.  Preheat pit to 350° F
3.  Rub the roast with mustard. 
4.  Sprinkle it with the thyme, sage and garlic, patting it so the seasonings will adhere.
5.  Place it in the pit, fat side up, until it reaches an internal temperature of 145° to 150°.  It will take about 2 hours.
6.  Baste it with the pan juices a few times during the second hour when some of the fat has rendered.
7.  Remove it from oven, tent it with foil, and let it rest for 15-20 minutes before carving.

It's probably the best thing I have ever cooked.

EDIT:  Changed some characters that didn't display properly after a host update.
Title: Re: Smoked Bone In Pork Loin
Post by: Bentley on September 05, 2017, 01:14:46 PM
The rendered fat almost looks like Olive Oil...
Title: Re: Smoked Bone In Pork Loin
Post by: pmillen on September 05, 2017, 01:42:42 PM
Yep, cooked on the rack in a throw-away pan.

The rendered fat does look like olive oil.  Maybe the spices colored it.
Title: Re: Smoked Bone In Pork Loin
Post by: Quadman750 on September 05, 2017, 06:40:27 PM
Love the bone in pork loin, seems to have better flavour
Title: Re: Smoked Bone In Pork Loin
Post by: pz on September 05, 2017, 07:07:07 PM
Quote from: pmillen on September 05, 2017, 12:06:58 PM
It's probably the best thing I have ever cooked.

Impressive - needs to go on my "must cook" list
Title: Re: Smoked Bone In Pork Loin
Post by: pmillen on December 10, 2019, 11:18:18 AM
We'll be serving two of these in four days for a dinner party.  I'll try capture some more photographs and probably make a pan sauce to drizzle over the slices.

Menu will probably be–

EDIT:  Changed some characters that didn't display properly after a host update.
Title: Re: Smoked Bone In Pork Loin
Post by: Bentley on December 10, 2019, 11:56:33 AM
House show smell good with all that cooking!
Title: Re: Smoked Bone In Pork Loin
Post by: pmillen on December 15, 2019, 01:42:18 PM
I made this for the second time yesterday.  In my original post I wrote, "It's probably the best thing I have ever cooked."  Yep, it is.  It was fantastic.

Even though the PF owners are willing to allow posts where pits other than pellet pits are used, I typically don't post a cook here if it's done on another type of pit or I don't mention the pit used.  This will be an exception.  The pork loins were smoked on a Karubecue C-60 (KBQ), an oddball kind of stick burner.

I followed the original recipe except for resting the loins for a couple of hours in the refrigerator and then going directly into the preheated KBQ.

(https://bi5sca.ch.files.1drv.com/y4m8lBw-6AzuyRkaFYL8ljh0YMr9NjC9t9MrSXfGkIXkhytHafHIr7sbtyRmYnJzpDpIn3PwYgNcQ-_owab5B_Lsj5lOvh3BVl1Fz-lOIR5htGibTz_HOb-z8AfJCg6kR6yzxIrNUIfOAkHZ3TULQd2NV-RYLAM16xoQQfh9Lm8R4BcJsfdXPuBziJXot2VWolLQ0QTInU94bAaywduoDplKA?width=660&height=495&cropmode=none)
Trimmed

(https://oeudkw.ch.files.1drv.com/y4mwXM9HXr2ADVYpv56eAiMCL_He2hY-MGTBUdIrzI_Ys6TMLBy5zKD1G4VlTRek4QjY60sBEi3LejTNzYA8lCOMAN7k5Ik37l8qQn6FqzbBQlyLGy0rDtQiNHPxj9eACufZrQ0_moXlK7Ja14AdsyLsZLlSqme0fumyi2zupHNne0KL5ewLL2SHbwt_uO4-6qa2ZVW46HxZEV43k0F0Q0Nvw?width=660&height=495&cropmode=none)
Rubbed

(https://07nezq.ch.files.1drv.com/y4m3W9Z4GjCFGiJiPFMloveEcVSWqVSaaX2c-a3F6N0e5K5KwYW7B_tnjYjKQ5oH6tdt6pfD-eAX76LqpcF9QadphYiLYSEz4qkMZzyPaJFe6ROgRVT0MOp-Z3qWU9ZKod8zLejJJhderQ0mco9Uu_Lw-7nep1NrWYGWWjy6w00u7Ozkhf0fEaJS0_1HzhObnIP1bn-AlxboWJl-YyxumUXjg?width=660&height=495&cropmode=none)
Ready to carve.