Pork Loin....

LadyAngler · Post by **LadyAngler** » March 25th, 2008, 11:50 am

Looking for a new way to love it up.... any advice? I've got a Paula Deen to try, but I'm taking applications.

Rafe Hollister · Post by **Rafe Hollister** » March 25th, 2008, 12:29 pm

I cooked a pork loin on Saturday evening. I'll see if I can remember off the top of my head what I did with it. All measurements are approximate, so bear that in mind. If I think of it, I'll update it tonight.

I'm eating the leftovers for lunch right now.

1 tbsp powdered mustard
1 tbsp onion powder
1/2 cup soy sauce
1/2 cup apple juice
1/8 cup fresh basil, sliced

Marinate the pork loin in the mixture in a Ziplock bag for a couple hours, turning a few times. Bake it in a shallow baking dish at 350 degrees for an hour. Take it out and baste it every 10 minutes for an additional 30-50 minutes or so. Meanwhile, take the remaining liquid and simmer it in a pan. Pour that over the roast just prior to serving. The loin should be cooked to about 150-160 degrees. When it gets to that point it is just perfect.

Roscoe Dog · Post by **Roscoe Dog** » March 26th, 2008, 9:42 am

Start coals, put loin on grill, grill till done. Is that so dam hard.

Swamp_Fox · Post by **Swamp_Fox** » March 26th, 2008, 12:09 pm

They are damned good in a smoker.

RB · Post by RB » March 26th, 2008, 12:37 pm

Swamp_Fox wrote:They are damned good in a smoker.

Prolly not as good as the prime rib you smoked at Diggs.

Swamp_Fox · Post by **Swamp_Fox** » March 26th, 2008, 12:59 pm

That was to make up for the brats that the dog wouldn't eat.

Warmouth · Post by **Warmouth** » March 26th, 2008, 2:09 pm

That prime rib more than made up for it. Forking fantastic.

Duck Me Runnin · Post by **Duck Me Runnin** » April 1st, 2008, 5:32 pm

A good dry rub, and a WOOD FIRED smoker ( or a Weber with the fire on one side, and a pan of water near the coals, and the loin on the opposite side of the grill.)
I'll agreee with rafe to an extent. But, I prefer to put the soy sauce and apple juice in the water, along with a few slices of onion. The flavors are easily extracted into the steam.

Get some chunks of pecan burning on those coals, and prepare to be amazed.

Disgruntled Elf · Post by **Disgruntled Elf** » April 1st, 2008, 7:48 pm

Rafe and DMR express some skills, but to really get on it so that you want to smack your mama, cuz it so good, go with a brine. Brine it for about 24 hours before you cook. Then do as DMR suggest, cook it slow and low till its 150 degrees. Any more than that and it will be over-done. It will come up another 5 to 10 degrees after you take it off the heat.

BTW, Do the pecan wood. You'll be impressed.

Roscoe Dog · Post by **Roscoe Dog** » April 2nd, 2008, 7:38 am

Were can one find some pecan wood? I'd like to try it.

Rafe Hollister · Post by **Rafe Hollister** » April 2nd, 2008, 10:15 am

Pecan trees are a great source of pecan wood.

Roscoe Dog · Post by **Roscoe Dog** » April 2nd, 2008, 10:31 am

No chit. I would have never guessed that ole wise one.

Triton X2 · Post by **Triton X2** » April 2nd, 2008, 10:55 am

Rafe Hollister wrote:Pecan trees are a great source of pecan wood.

So what you are saying is that Apple trees are a good source of apple wood.

Rafe Hollister · Post by **Rafe Hollister** » April 2nd, 2008, 1:33 pm

You're correct, Triton. I don't want to overwhelm you all with much more of this info. See, I have a biology degree and am very well-versed in such matters. If any of you have any more questions about where to get each type of wood, just send me a PM and I'll try to walk you through it.

Triton X2 · Post by **Triton X2** » April 2nd, 2008, 6:19 pm

Rafe Hollister wrote:You're correct, Triton. I don't want to overwhelm you all with much more of this info. See, I have a biology degree and am very well-versed in such matters. If any of you have any more questions about where to get each type of wood, just send me a PM and I'll try to walk you through it.