Maple bourbon loin

[hillbillyrkstr]

i had a nice 5# pork loin sitting in the freezer that needed to move on from its icy home. Figured I’d wing it and try something new.

Decided to use some Smokey maple seasoning I have used on chicken in the past mixed with some maple syrup we made last season, and some makers mark bourbon. How can you go wrong with these flavors?

I rubbed the loin down with the seasoning, and some brown sugar and into the fridge for a few hours.

Then I added some more seasoning, brushes some bacon with the homemade maple syrup, and wrapped up the loin. Added A shot of makers mark to the bag, sealed, and into the sv cooler.

The smaller makers bottle in the picture is the syrup. It’s starting to crystallize. And the empty bottle well it’s empty now, but the pork is drunk! Time to open another bottle!

Set for 137 degrees. Think I’m gonna go 4 hours on it.

Updates soon.

 

[gmc2003]

Sounds like your all set for some good vittles hillbilly.

Point for sure.

Chris

 

[SmokinAl]

Sounds good so far!
Al

 

[hillbillyrkstr]

4:49am Al??? Your the only one I know that’s up as early as me! I thought you were retired???

 

[hillbillyrkstr]

Well this loin came out great! Seriously the best loin I’ve ever made great! The smoked maple seasoning worked great with the brown sugar and bourbon! And of course bacon makes everything better! Sv is the way to cook a loin. Juicest Pork loin I’ve ever had!

Pulled the loin outta the water about 3 1/2 hours in. Cut the loin in half and seared it in a stainless pan. Then finished with the torch.

 

[hillbillyrkstr]

This loin was super juicy even after warming the thick cuts up in the microwave days later. Sv is by far and away the best way to cook pork loin imho.