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Fresh Herbs and Garlic Pork Loin

chilerelleno

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Fresh herbs and Garlic Pork Loin
Asparagus
(?)

The Pork

Gather an assortment of fresh herbs from my planters, basil, thyme, rosemary and oregano.
Chop it all up and mix with some olive oil
Garlic, lots of minced garlic





Cut Loin in half, trim fat and silver skin, square it off
Score it deeply for to let all the garlic/herbs take hold
Herbs and garlic rubbed deep into scoring
Truss with twine







Fire up the smoker to 225°-250°, add some cherry for smoke
Smoke pork to an IT of 140°

More to come, pull up a seat and pop a cold beverage.
 

WaterinHoleBrew

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Lookin good John, those fresh herbs are really going to kick it up a notch. Be hanging around for the final shots!
 

flatbroke

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Jumpin Jehoshaphat that looks double D licious
 

chilerelleno

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Appreciate that Justin.
Yes'sir, fresh herbs definitely are the way when available.
 

chilerelleno

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Jumpin Jehoshaphat that looks double D licious
Thanks man, now don't jump too far, won't be too long now smoker is cooking along at 239°-241° and the IT is already 112°.
Good things aught to be happening quickly.
 

zippy12

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Chile

Looks good!

I too grow the spices... Garlic Chives, Chives, Mint(mojito), oragano, Sage, Thyme, Lemon Thyme, Rosemary, and bay leaf
 

chilerelleno

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Chile

Looks good!

I too grow the spices... Garlic Chives, Chives, Mint(mojito), oragano, Sage, Thyme, Lemon Thyme, Rosemary, and bay leaf
Thanks Zippy.
I've most of what you've minus the Sage and Bay leaf.
 

flatbroke

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Thanks man, now don't jump too far, won't be too long now smoker is cooking along at 239°-241° and the IT is already 112°.
Good things aught to be happening quickly.
I’m feeling froggy
 

chilerelleno

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Made a new sauce recipe for the first time, and it is good.
Excellent on the asparagus and pork, bet it'd rock on chicken too.
I don't know what to call it... Hmmm...

Honey Sesame Sauce

In a small sauce pan combine the following and whisk well

2t Cornstarch
4T Sesame oil
4T Rice vinegar
3T Honey
3T Soy sauce
1/2t Cayenne
1T Sesame seeds

Bring to a boil at the edges and then remove from heat, whisk well.
Reheat on low to serve or apply







The Finale







 

zippy12

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Chili...

Breath Taking dude! I just ate a chuckie sammie and I could down 12 of those spears! You ROCK!
 

mike5051

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Knocked it outta the park again Chile! Looks delicious!

Mike
 

gmc2003

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That looks darn tasty to me John. Nice job

Point for sure.

Chris
 

petehalsted

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That's looks good, you had me at "garlic, lots of garlic"

What's the trussing for? Where you trying to prevent it from pulling apart from where you scored it so deep for the spices? Asking because this Grasshopper needs help with his trussing skills, last time I tried to truss up a stuffed loin, the kitchen looked like a crime scene, and I felt like someone that couldn't tie their own shoes.
 

chilerelleno

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That's looks good, you had me at "garlic, lots of garlic"

What's the trussing for? Where you trying to prevent it from pulling apart from where you scored it so deep for the spices? Asking because this Grasshopper needs help with his trussing skills, last time I tried to truss up a stuffed loin, the kitchen looked like a crime scene, and I felt like someone that couldn't tie their own shoes.
Gotta love some garlic, eh? You know it!
Thanks Pete.
Yes, the trussing is to hold it all together and promote even cooking. Otherwise it'd be a mess of unevenly cooked pork and aesthetically unappealing too.
Same goes for most deboned cuts of meat,
Stuffed meats can benefit in the same manner.
I find that deboned cuts need to be firmly trussed or netted for as few gaps as possible to make them like a solid cut and cook evenly.
Stuffed and especially Rolled Stuffed need to be just snug so as not to deform or squeeze out the fillings.
When I tie off I tie a simple double wrap square knot, the initial double wrap will hold tight as you complete the knot.
Trussing takes practice and experience, watch some videos, and buy a big roll of butcher's twine.
And use some sharp shears.
 

zippy12

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Trussing takes practice and experience, watch some videos, and buy a big roll of butcher's twine.
And use some sharp shears.
On the subject of trussing twine...
If you get the ball it will fit in an used snaking peanut tin. make a hole in the tins plastic lid about 3X the diameter of the string. Find the center string in the trussing twine ball put the ball in the can and string through the hole in the lid. Then put the lid in the tin. keeps things tidy... and your meat hands don't touch the clean string...
 

chilerelleno

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On the subject of trussing twine...
If you get the ball it will fit in an used snaking peanut tin. make a hole in the tins plastic lid about 3X the diameter of the string. Find the center string in the trussing twine ball put the ball in the can and string through the hole in the lid. Then put the lid in the tin. keeps things tidy... and your meat hands don't touch the clean string...
Good hack zippy, I always precut my string for the job at hand.
 

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