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First shot at Pork Loin

post #1 of 9
Thread Starter 
Breaking in the new smoker (as far as pork products go) and as well as trying my first pork loin at the same time. The plan so far is to wrap it in bacon, coat it lightly in mustard then putting on a rub i found in a previous post.

any suggestions?
post #2 of 9
Dutch's Mohogany Sauce...
post #3 of 9
And... stop by the "Roll Call" forum and do an intro!

PS: The bacon wrap works out VERY well!
post #4 of 9
The mohognay sauce is out of this world , I strongly suggest you give it a whirl . Good luck
post #5 of 9
You will love the bacon. Say hello in roll call to.
post #6 of 9
Thread Starter 
What would be the best way to reheat the pork loin if my timing is off from dinner time?
post #7 of 9
Depending on how much your timing is off, you might have a better chance of just holding it warm than reheating. Those things are so prone to drying out and reheating just makes it worse.

If you are close to the time, I would wrap it and hold it like a butt or brisket........

Good luck,
post #8 of 9
What temp are you pulling it at?? I would shoot for 145 to 150* PDT_Armataz_01_28.gif
post #9 of 9
The Mahogany Sauce is, ahem-according to my daughter-out of this world, especially when I make it with seed-free raspberry jam.

If you're up to a bit of work, my Sausage Stuffed Pork Loin is great too.
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