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Honey Mustard Pork Loin & Wicked beans with Q-View

post #1 of 15
Thread Starter 

Hi ya All,

When I went to the store to get a few Items the meat manager was marking some things down, so I hung around to see what he'd mark down. When he marked these pork loins I snatched them up, to smoke today, and scratched the burgers. I had no idea how they would come out as I had never done the pre-marinated loins before, but for 3 bucks a piece I was willing to take a chance. I decided they probably should be wrapped in a bacon weave since they were extra lean. I grabbed 2 # honey maple bacon a bottle of honey mustard, and the other things I went to get to finish my beans. I got home and told my wife there was a menu change we were having pork loin not burgers. At first she was wife.gif due to the fact she was thinking it was more cost. She said I knew I should have gone to the store, you know we gotta watch what we spend with you off work. (not in them exact words ether)hopmad.gif I then showed her the loins were only 3 bucks. biggrin.gif She said ooh OK I guess that is fine.laugh1.gif

 

I finished mixing up the beans, Dutch's Wicked Baked Beans - SMF - Smoking Meat Forums, The beans are tweaked just a tad; no bacon since they were under the loins, 1/2 20oz can crushed pineapple, 1/2 red and green pepper, 4 jalapeno peppers de-seeded veins left in, 1/2 cup brown sugar, and 1/2 cup honey BBQ sause.

 

I made a bacon weave, slathered the loins with honey mustard, as I didn't think there was enough in the package. Wrapped them up and threw them in the freezer to set while I got the smoker ready. Got the smoker going at 225 with hickory chunks and apple chips. Place the beans on lower rack and loins above. Loins cooked to an IT of 140, in 2 hours, Pulled, wrapped in foil and rested for 30 min. I bumped the smoker temp to 275 and left the beans in while the loins rested, so they would thicken up some more. The loins turned out fantastic, very moist with great flavor all the way around. I will be doing these again. The beans were also GREAT as always.  Without further ado here is the Q-view of it all.

Pork Loins normal price $9.99

Price.JPG

 

Beans all mixed up

Beans Precook.JPG

 

Bacon Weave we were out of wax paper so I used foil 

Weave.JPG

 

Slathered with Honey Mustard

Slathered.JPG

 

All wrapped up in bacon Weave

Wrapped.JPG

 

Just in the smoker see the TBS

In smoker.JPG

 

Fresh out of the smoker IT of 140 in 2 hours ready for a 30 min. rest

Just look at that golden color isn't it LOVELY 

Fresh out.JPG

 

All sliced up. Just look how juicy it is.  MMMMMM smoked goodness

Sliced.JPG

 

Beans fresh out of the smoker

Beans fresh out.JPG

 

And the Bear view that will make ya drool.gif look at how moist it is

Bear View.JPG

 

There is one I will do different next time

  1. pull at 130 and crisp up the bacon on the grill or under broiler in oven, as it was not as crisp as we like. It wasn't chewy and wasn't crisp ether, kinda in the middle. Hard to explain 

 

So there ya have it my Honey Mustard Pork Loin. I hope you enjoyed my post as much as I did making and eating this. 

 

post #2 of 15

Awesome job!!!!  Glad the wife was happy, too -- could have left you calling us for...help.gif

post #3 of 15

That looks Delicious!  Making me hungry...

 


Looks-Great.gif

post #4 of 15
Thread Starter 
Quote:
Originally Posted by adiochiro3 View Post

Awesome job!!!!  Glad the wife was happy, too -- could have left you calling us for...help.gif

Thanks....................You and me both don't think there would have been much help.gif As I'm fairly sure she would have  Gunner.gif
 

 

post #5 of 15

Great job Sprky! It really looks juicy & delicious!

post #6 of 15

sprky, those loins look awesome! drool.gif Smoky goodness, and way to find a good deal at the store.icon14.gif

post #7 of 15

THEY LOOK GREAT. SINCE I AM NEW TO THIS FORUM HOW DO YOU SEAL UP THE ENDS WHEN YOU ROLL UP THE BACON.

post #8 of 15

They look great Sparky, perfect color and it looks very juicy drool.gificon14.gif

 

Love those wicked beans too beercheer.gif

post #9 of 15

They came out real juicy...You didn't mention the Bacon, I agree on the 130*F pull and Crisp up...JJ

post #10 of 15

does look great icon14.gif

great Bear-view.

might just have to try the bacon weave on some loin.

post #11 of 15

Looks great! Will have to my to do list!

post #12 of 15

Good thing I ate already or I'd be going to the store for some loins.......Looks great........

post #13 of 15

I would vote for 130 too!

 

But from the placement of your therm so close to the top?  I would guess you were closer to 130 in the center?

 

Good luck and good smoking.

post #14 of 15

Sparky this is  a nice one looks yummy and moist loin and beans is a match from haven.

post #15 of 15
Thread Starter 

Thanks for all the complements guys, They were very good.

 

Now to answer the questions and thoughts.
 

Quote:
Originally Posted by shmao View Post

THEY LOOK GREAT. SINCE I AM NEW TO THIS FORUM HOW DO YOU SEAL UP THE ENDS WHEN YOU ROLL UP THE BACON.

I take 1 strip of bacon slice it in 1/2 and place it on the ends in a + pattern. I then fold the ends over, place it in saran wrap and twist the ends to tighten it all up.......This link will help you understand what I am talking about. http://www.smokingmeatforums.com/a/fatty-rolling-by-silverwolf636

 

Quote:
Originally Posted by Venture View Post

I would vote for 130 too!

 

But from the placement of your therm so close to the top?  I would guess you were closer to 130 in the center?

 

Good luck and good smoking.

The probe was actually in at an angle. The pics make it appear it is close to the top, but it is more towards the center. In hind sight I should have probed from the end in the center to get more of the probe in for a more accurate reading. My probe was saying it was 140 and my instant read was saying 130. Good example of why you should always double check with an instant read thermometer, especially on thinner cuts.
 

 

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