Peach Glazed Pork Loin ~ Foamheart

Discussion in 'Pork' started by foamheart, Jul 2, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its just been too hot and too busy around here. WHY can't we get stuff done in the winter when there are less bugs and the temp is 23 degrees cooler?

    BUT......Pork loins were on sale last week, I cut a whole one in 1/3's. One for back bacon, or Canadian bacon. One for this smoke and the third was for fun. The cured piece is still in the reefer.

    Reader's digest version, I brined the piece of loin in my normal Pork brine for 5 days. No cure, its a pork brine.

    Pork Loin Brine    (Pork Loin = 140 IT)

    1C                       Water

    2C                         Ice

    1/2t.                      Ginger

    1/3C                       Salt

    1/2C                       Brown sugar

    1/2C                       White sugar

                     Tiger sauce

    1/4t.                      Thyme

    1C                           Apple cider

    1 T                         Maple extract

    Or something like that.....LOL

    Pulled it out the reefer this AM, rinsed, and patted dry. I tied it up, is that still considered trussing?  Then put the fan on it to form that all important pellicle.

    Preheated the smoker after the pellicle formed, I lit the AMPs tray and loaded the tray with pecan shells.

    One hour in the smoker at 275 vent wide open

    Reduced the temp to 175, and let that puppy smoke! Using the IT regulated by the chamber temp, I maintained the smoke for about 5.5 hours. The last hour I brushed it down with homemade peach jelly.

    The reward? 


    Ain't it pretty?


    Forming a pellicle makes all the difference! So it rested for a little while. 

    Then..........


    That picture just really doesn't do it justice........

    And the Bear view.......


    Brined peach glazed pecan smoked pork loin, French cut green beans, sweet taters with maple syrup and peaches, fresh Cantaloupe, and summer pickles.

    Just an amazing meal. Wish I could share with all of you.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    I wish you could as well! Tasty looking smoke!
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    BTW b-one, congratulations to you, as the rest of the new OTBS inductees! 

    It was delicious.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Thanks Foam!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's a fantastic looking loin.

    Nice cook.
     
  6. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Well its plain to see you're eating well.  [​IMG]

    Nice looking loin, Kevin.  How did the peach glaze turn out??

    Gary
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    and CONGRATULATIONS! 

    Thank you sir
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Fruit glazes with smoked pork is just like peas & carrots or rice & Gravy. Its really simple and that tiny bit of sweet just ups the ante significantly.  All I do use a paint brush and paint it with homemade freezer jelly. Its just hard to beat.
     
  9. bauchjw

    bauchjw Master of the Pit

    Looks awesome Foam! Mmmmm!
     
  10. moikel

    moikel Master of the Pit OTBS Member

    Looks great. Love peaches,used to do a hot peach pickle back in the day.
    I did the winter version of pork & fruit today.
    Pork neck braised in pear cider,mustard,thyme,garlic, lemon zest,chicken stock.
    Put pears in for last 30 minutes.
    I didn't have a recipe ,just winged it as a bit of seasonal cookery.
    Hope your well.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Fantastic looking meal, Kevin!

    Nice job!

    Point!

    Al
     
  12. muralboy

    muralboy Smoking Fanatic

    Great looking meal.
     
  13. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Aww Kevin....you've got me smacking my own forehead!  Just smoked a pork tenderloin a few days back...and now I wish I'd seen this thread first!  Doh!  Has me sayin, "why didn't I think of doing that!"  Mrs. Red loves anything peach so my next pork loin or tenderloin will definitely be peach glazed!

    Point!

    Red
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Kevin that just looks so mouth watering I have to send you a Drool Points

    Richie

    [​IMG]
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke Kevin!

    Points!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Awesome, Foamy!!![​IMG]-----------[​IMG]

    More marbled than the Pork Loins I get !![​IMG]

    Looks Outstanding!![​IMG][​IMG]

    Bear
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. You know this would be sooooooo easy to do in the desert if you caught 'em on sale..... Wait have the closed all the commissaries yet?
    Thats sounds delicious Moikel. Yep, I just wing most of mine too. Not only did the Loin have a peach glaze, but I emptied the jar in the sweet taters, now that was a tastee surpize!
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Al.......
    Thanks, twas mighty tastee!
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ya know Red, good fresh fruit is not like meat, you got a limited window. Neighbor lady just brought me about over a peck of the most beautiful peaches you ever saw half hour ago. Now I am thinking what to do with them. I have plenty of jelly (freezer, jam, and processed jelly), I did spiced peaches, I am thinking the only things left are some peach brandy and /or some syrup. AND LOTs of deserts!

    Try it man, that little hint of sweetness is noticeable, but doesn't block that smokie goodness you want.Your wife might like it so much she'll let ya plant a couple a peach trees. Thats my need thing, sorta late in life for it but I am planting! If I cook with it or enjoy the fruits, I am planting.......LOL
    Thanks Richie...... It sorta makes a difference between a summer and a winter smoke. You can do it just as easy in the winter too. I just come closer to using my stuff when its in abundance..... in season. 

    Hack you can get a jar of jelly at Mini Mart, but fresh homemade jelly and/or syrup ...big difference!
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Case. I have got to say the brine was great, but it was visually beautiful! That's why i showed the picture of the whole loin and that secret was taught to me originally by Woodcutter. Until you start taking the pellicle seriously you just don't notice its importance. Then the glaze just glistens, which accentuates it. It was a good looking smoke.
    Its probably why they were such a good deal. On sale for a buck a pound. I should have bought more, it was a Smithsfield. But I love that fat when its low & slow smoked and complete about to render. OMG I should weight 500 pounds and have twice as many stints....LOL

    Oh and thanks for the compliments Bear! 
     
    Last edited: Jul 3, 2016

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