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How to cook a good Pork Loins.....

post #1 of 10
Thread Starter 
Ok this is my first time posting on here, not sure how to do it. I want to cook a pork loin on the grill. What are some good injections and rubs for this? Never cooked it before so I would like all tips I can get. Thank you :)
post #2 of 10

I've made the following recipe three times, once just for my wife, twice for company.  Everyone raved about it.  Works for both loins and tenderloins.  Loins just take longer because it is a bigger cut of meat.

 

Apple Marinated Apple Wood Smoked Pork Tenderloin

I had no idea how this was going to taste.  I looked at a bunch of recipes online and concocted what follows.  Result?  FANTASTIC!!!!  Especially if you like a slightly vinegary sauce to complement the pork.

 

Marinade Ingredients
2 cups Apple Cider
1 cup water
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup honey
1/4 cup brown sugar, packed
4 tsp dried rosemary
1 1/2 tsp dried thyme
1 1/2 tsp dried marjoram
1/2 cup craisens
2 Tbs kosher or sea salt
1 tsp black pepper
5 green onion and tops, chopped


Main Dish Ingredients
3 or 4 lb pork tenderloin, can be more than one piece of meat
2 Tbs Cornstarch

 

Directions

1. Put all marinade ingredients in a saucepan and heat over medium-low to medium heat, stirring until dissolved and well blended.  Allow to cool completely in refrigerator or with fan blowing directly over the top of the uncovered saucepan in a cold garage.

2. Put the tenderloins on a plate or in a casserole to catch the liquid then thoroughly inject the meat to the core about every inch.

3. Place the injected tenderloins in a Ziplock bag, add the marinade, remove all the air and seal tightly.

4. Marinate overnight, up to 48 hours, in the refrigerator.

5. When the marinating period is done, fire up the smoker to 325°F.

6. Put a rack in the bottom of a 9x13 disposable aluminum roaster, add the tenderloins, then pour the marinade over the meat.

7. Smoke for 60 to 80 minutes, or until the internal temperature of the meat is between 145°F (60 minutes) and 160°F (80 minutes), depending how done you like pork.  (Pork loins will take longer because they are typically twice the weight of a tenderloin).

8. Remove from the heat, cover to let it rest.

9. Pour the marinade and drippings in a sauce pan, mix cornstarch with water, add to the marinade and drippings, then bring to a boil for five to ten minutes, stirring until your gravy reaches the desired thickness.

10. Slice the meat 1/4-1/2" thick, spoon with gravy, and serve.

post #3 of 10
Thread Starter 
Thank you. I will talk to my wife to see if it sounds good to her. What do you inject the meat with, the marinade?
post #4 of 10

Yes, the marinade.  Just be careful not to suck up the onions and craisens.  It plugs up your injector.  Don't ask me how I know.

post #5 of 10

You can also brine the loin over night. It adds a little moisture but mostly its like and injection its a way to add different flavor profiles in the meat. This is my favorite.

 

Pork Loin Brine   (Pork Loin = 140 IT)

 

1 qt.                      Water

1/4t.                     Chipotle

1/2t.                     Ginger

1/3C                     Salt

1/2C                     Brown sugar

                            Tiger sauce

1/4t.                     Thyme

1C                         Apple cider

1/4C                     Maple syrup

½ T                        Maple extract

 

When you remove the loin for the brine, set a fan on it for approx. 30 mins to dry it and form a pellicule before smoking.

 

Just before throwing on the grill rub it down with your favorite rub ( I usually just use salt cayenne onion and garlic maybe some paprika. THEN a light rub of brown sugar .

 

The sugar will liquefy, and when exposed to the heat caramelize before morfing into a crystal state which will encapsulate the meat helping to hold all those lovely juices in. Its like an M&M, melts in your mouth and not in your hands. Too much sugar or too much heat yes the sugar will burn, so just don't get all carried away. Its one of the more expeditious cooks so don't hurry, have patience.

 

THE biggest mistake people have with loin is over cooking. 90% of the time its dry because of over cooking. Just watch it and you'll be rewarded with a beautiful juicy delicious meal. 

 

What ever else you do have fun, bonne chance, and remember to enjoy the smoke.

 

EDITT

 

Oh oh oh..... I forgot, no matter how you cook it, remember to allow it to rest so the juices redistribute before slicing. Its hard to do because we are not geared to waiting in our society, but why spend all that prep and all that cooking time to drop the ball over a 30 mins rest??

post #6 of 10
Thread Starter 
What is a good temp to cook it at?
post #7 of 10
Quote:
Originally Posted by Noboundaries View Post
 

I've made the following recipe three times, once just for my wife, twice for company.  Everyone raved about it.  Works for both loins and tenderloins.  Loins just take longer because it is a bigger cut of meat.

 

Apple Marinated Apple Wood Smoked Pork Tenderloin

I had no idea how this was going to taste.  I looked at a bunch of recipes online and concocted what follows.  Result?  FANTASTIC!!!!  Especially if you like a slightly vinegary sauce to complement the pork.

 

Marinade Ingredients
2 cups Apple Cider
1 cup water
1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup honey
1/4 cup brown sugar, packed
4 tsp dried rosemary
1 1/2 tsp dried thyme
1 1/2 tsp dried marjoram
1/2 cup craisens
2 Tbs kosher or sea salt
1 tsp black pepper
5 green onion and tops, chopped


Main Dish Ingredients
3 or 4 lb pork tenderloin, can be more than one piece of meat
2 Tbs Cornstarch

 

Directions

1. Put all marinade ingredients in a saucepan and heat over medium-low to medium heat, stirring until dissolved and well blended.  Allow to cool completely in refrigerator or with fan blowing directly over the top of the uncovered saucepan in a cold garage.

2. Put the tenderloins on a plate or in a casserole to catch the liquid then thoroughly inject the meat to the core about every inch.

3. Place the injected tenderloins in a Ziplock bag, add the marinade, remove all the air and seal tightly.

4. Marinate overnight, up to 48 hours, in the refrigerator.

5. When the marinating period is done, fire up the smoker to 325°F.

6. Put a rack in the bottom of a 9x13 disposable aluminum roaster, add the tenderloins, then pour the marinade over the meat.

7. Smoke for 60 to 80 minutes, or until the internal temperature of the meat is between 145°F (60 minutes) and 160°F (80 minutes), depending how done you like pork.  (Pork loins will take longer because they are typically twice the weight of a tenderloin).

8. Remove from the heat, cover to let it rest.

9. Pour the marinade and drippings in a sauce pan, mix cornstarch with water, add to the marinade and drippings, then bring to a boil for five to ten minutes, stirring until your gravy reaches the desired thickness.

10. Slice the meat 1/4-1/2" thick, spoon with gravy, and serve.

Mmmm this sounds so good thanks for sharing....:drool

post #8 of 10

You cook with the temperature you are most comfortable with. The lower the temp the more tender the meat, the longer the smoke.

 

Here's a thread on a pork Rib Roast I did.

 

http://www.smokingmeatforums.com/t/155594/pork-crown-rib-roast

 

Don't get all locked into a time/temp relationship. Feel out where you smoker/pit like to burn and then learn the times needed using a thermometer to back you up till you get comfortable.

 

Also You'll get a dozen recipes from a dozen people, they are all good I assure you. Each person is happy with their results because they have worked at perfecting them to be their go to for that piece of meat.  That is why there are so many different recipes here. Look to see which you'd like to make yours then once mastered try another, its amazing how many great ideas are posted here.

post #9 of 10
Thread Starter 
Thanks for the help
post #10 of 10
Quote:

Originally Posted by Foamheart View Post

 

 

Also You'll get a dozen recipes from a dozen people, they are all good I assure you. Each person is happy with their results because they have worked at perfecting them to be their go to for that piece of meat.  That is why there are so many different recipes here. Look to see which you'd like to make yours then once mastered try another, its amazing how many great ideas are posted here.

Couldn't agree more!!   th_INGardenbbq7.gif

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