Here's How I.... > Cook Pork
Smoked Pork Loin Hawaiian style marinade
MikeMcQ:
This was a 4lb Pork Loin (not Tenderloin) Debi picked up at Fred Meyer. So actually about a half loin. I wanted to vacuum marinade so cut it half since the whole wouldn't fit in a FoodSaver vac marinade container. Deep marinated vac'd about 2:30am to 12:30pm soy, turbinado sugar, lots of garlic & ginger, little sesame oil and little Chinese 5 Spice.
Going on for smoke @180f 1pm using CookinPellets Perfect Mix
After 3-1/2 hours @180f kicked it up to 225f. Hour later ready to come off IT 140f, then foiled to rest a few.
Slicing some for din-din.
Plated with garlic-ginger stir fried green beans and garlic brown rice with quinoa. I cooked and reduced then strained the marinade and added juices released resting/slicing, drizzled on the plated pork.
Results was fork tender, juicy and delish! :lick: Debi's first bite of the pork loin she commented reminded her of ham but Asian and not as salty. It was purdy deep smoked which was my intent with the long low smoke cook. :clap: But not overly smoked.
yorkdude:
Nice job, looks really good.
Canadian John:
I can see the newness in the pit..The meal looks wonderful and the pics 100%.
Bar-B-Lew:
great looking pork loin
MikeMcQ:
--- Quote from: Canadian John on September 29, 2019, 09:12:12 AM ---
I can see the newness in the pit..The meal looks wonderful and the pics 100%.
--- End quote ---
Yes the Memphis Pro delivered just last Monday! Today will be smoking a bunch of boneless skinless salmon then vac' and freeze to have on hand for my infamous twice smoked salmon salad sandwiches, smoked salmon alfredo, mixing in with creamed cheese for da football games etc...
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