pork loin recipe

[Hornnumb2]

I would love to do a pork loin this weekend, does anybody want to share a brine and cook recipe. Thanks Michael

 

[toymaster]

here's my brine for pork

1/2 cup brown sugar
1/2 cup Diamond Crystal Kosher Salt
4 cups hot spring water
4 cups of ice water, from spring water
1/2 cup frozen apple juice concentrate, thawed
1 Tablespoon whole black peppercorns, crushed
2 fresh thyme sprigs

In a large bowl, dissolve the sugar and salt in 4 cups of hot spring water. Add the apple juice concentrate and stir until dissolved. Add the 4 cups of ice water, black peppercorns and thyme. Stir to combine.

 

[toymaster]

This is a stuffing I use for pork loins. I cut two slits (like an X) in the middle of the pork loin and stuff it with this. Don't overstuff it, it will just get pushed out (unless you seal the end with a chopstick or something)

1½ cups Stove Top Stuffing Mix for Chicken
3 Tablespoons unsalted butter
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 teaspoon celery seeds
1 Tablespoon dried rosemary
1 teaspoon fresh ground black pepper
1½ Tablespoons ground cumin or 1 Tablespoon dried sage or 3 Tablespoons fresh sage, chopped
1 apple, cored and chopped
1 cup dried fruit - such as cranberries, raisins or apricots

Directions
1. Bring 1½ cups of water to a boil in a small pot. While to water is heating up, core and chop the apple and dice the apricots if using (no need to dice cranberries or raisins).

2. When the water is boiling, add the 3 Tablespoons of unsalted butter. When the butter is melted, turn off the heat. Add the Stovetop Stuffing Mix, oregano, basil, celery seeds, rosemary, black pepper and cumin to the water and stir well. The Stovetop stuffing should absorb all of the water. Add the dried fruit, diced apple and and mix again. Set aside.

 

[lankster35]

I ru bmy pork loins with Mike Mills Magic dust but any rub will work. Cook on the smoker with Oak and Pecan at 250 until internal temp is 140 then remove and wrap tightly in foil, Set on the counter for a couple of hours and let it become tender while it finishes cooking. Always turns out super tender and juicy. I don't really think the rub matters, it is the wrapping at 140 and setting on the counter to tender up.

 

[Smokesignalsfromtx]

I inject and brine with this the night before, then add my favorite rub and to the smoker.

1 cup apple juice or cider
1/2 cup Apple cider vinegar
1/4 cup Jack Daniels (apple flavor) or other bourbon
1/4 cup real maple syrup
1 tsp of Tabasco

(Sometimes I'll add 1/4 cup of dark brown sugar)

 

[daninnewjersey]

Coat exterior with olive oil, season with black pepper and Kosher salt, and smoke away at 300 degrees....simple and VERY tasty....