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Jeff's 4th Pork Loins

post #1 of 10
Thread Starter 

Well, Jeff's loins looked so good I decided to try his jam glazed variation. I dug around in the cupboard and forund some roasted pineapple/habanero dip, mixed it with some mango jam to thicken it up a bit, gave the loins some basic rub and coated the loins with the jammy stuff. An hour and a half at 225 to 150 internal just as he said and voila. I dressed the loins before serving with some more of the pineapple/habanero and served cold sliced 3/8 thick.  Nothing but raves at the potluck and the meat was all gone in a trice.

Thanks Jeff, this was amazing!


post #2 of 10

They look outstanding SmokinRick!!

post #3 of 10
Thread Starter 

Thanks Cowgirl. I'll add these were done in a modified Char Griller as per the forum mods with 1/4 " aluminum plate diffusers and 3 " vent extension to the grill level. You folks are the bomb with the tips and recipes. All my smoking is done with straight oak, since that is what is available here in San Diego.

post #4 of 10

They look great Rick! Really nice color for only being in the smoker for 1 1/2 hours. Wish you would have cut into one so we could see the inside, but it sounds like they were eaten before you could get a photo.  icon14.gif

post #5 of 10
Thread Starter 

Well, they were a little pink, tender and moist. I only took 3 to the potluck so there is one sitting in the fridge. (the wife sampled before we left and insisted she get one for later. LOL) I'll slice that up and post a picture later. These were absolutely to die for, the smoke  was just enough but not overpowering, and the pineapple sweetness with the habanero flavor and zing were perfect complements to the smoke. I couldn't recommend this recipe highly enough and very quick and easy to do.


post #6 of 10

Looks like a winner.

post #7 of 10

anyone ever do a bone in loin?

post #8 of 10

That does sound good. icon14.gif

post #9 of 10
Originally Posted by jwsailor View Post

anyone ever do a bone in loin?

Never heard of one.


post #10 of 10

Al, I saw Bobby Flay do one today on TV looked like ribs attached to it.

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