Thanks all for the input on my previous post "Pork Loin Brine" I had about 1/2 a loin from a hog we butchered in the freezer. Yesterday I thawed it out and brined it overnight in a simple, kosher salt, cane sugar, and garlic herb blend. Today I put on the RT-340 at 315F with some taters.
It is out of the brine seasoned with garlic, pepper, herbs, and salt.
On to the RT-340
Off the pit and resting I tossed a piece of parchment paper and a towel over it and let it sleep for 25 minutes.
Now for the slice....
This was the best, Juciest, Pork Loin I've ever made.
Plated with cucumber salad, baked tator, and served with a garlic herb aioli.
For dessert, my wife made a Rhubarb Upsidedown cake. (one of my favorites)
Thanks for the guidance with the brine, it's something I haven't done much of, but I'm sure I will do it more. Thanks for looking.
It is out of the brine seasoned with garlic, pepper, herbs, and salt.
On to the RT-340
Off the pit and resting I tossed a piece of parchment paper and a towel over it and let it sleep for 25 minutes.
Now for the slice....
This was the best, Juciest, Pork Loin I've ever made.
Plated with cucumber salad, baked tator, and served with a garlic herb aioli.
For dessert, my wife made a Rhubarb Upsidedown cake. (one of my favorites)
Thanks for the guidance with the brine, it's something I haven't done much of, but I'm sure I will do it more. Thanks for looking.
