Smoked and Seared Pork Loin

[Smoking Piney]

A deep freezer dive revealed a 8 pound pork loin that was hiding from sight. Gotcha!

Injected with equal parts chicken stock and apple juice, with a healthy splash of Worcestershire sauce. Rested in the fridge for 2 hours.

I applied a light coat of olive oil, a good shot of ground sea salt, ground pepper, and chopped fresh rosemary.



Onto the smoker it went at 250 with apple wood for smoke. Pulled at 135 IT, but had to flip ends during the cook since the back of the smoker is hotter.



Rested for about 20 minutes while I got my Egg up to screaming hot




Seared all the way aroud at 600 degrees - about 5 minutes total. Rested a few minutes again and carved on the diagonal.







Moist and delicious! I'm going to serve this with roasted baby potatoes and grilled asparagus when my lovely bride gets home.

Just an excellent day in the Q Shack! :-D

I hope all of you pharkers have just as much fun as I had! :-D

 

[JackW]

Very nice!

Jack

 

[Norm]

Wow that turned out great!

 

[Titch]

Well that sure looks tasty
nice bush setting as a backdop

 

[TedW]

The kamado is great for the 600F sear. I do it frequently on my BGE

 

[Smoking Piney]

Well that sure looks tasty
nice bush setting as a backdop

Thanks!

I live in the bush here and love it!

 

[Smoking Piney]

I'm serving this meal with rosemary roasted baby potatoes and grilled asparagus.

When my bride gets home, she will make the gravy......she's the gravy guru.

And we will then eat this killer cook. Pics to follow

 

[Smokey Lonesome]

Nice work, John. Wish I was in the pines in this weather!

 

[cowgirl]

Outstanding cook, John, that pork loin looks delicious!
Love your back yard too.

 

[Smoking Piney]

Thanks, Jeanie. :-D

It was a perfect day to try a new cook. I think I did well.

And, yes....I love the view from my Q Shack......in the woods and amongst all the critters.....I love it.:-D

 

[hurricanedavid]

Spot on, :thumb:

I've got a pork Loin in freezer that needs cooking so I'm gona give that a try on Sunday!