Peach Glazed Pork Loin ~ Foamheart

[GaryHibbert]

Looks fantastic Kevin!!!! I've never glazed a loin but I'll be giving it a try.

Freezer jelly?? Gotta Google that.

POINTS FOR SURE

Gary

 

[Wellfooled]

OK. So after looking at the recipe (and OMG, the pics) this is gonna be my first major cook on my GMG DB! I'm so excited about this I can hardly stand it.

 

[foamheart]

As long as your thermometer is calibrated, its really like shooting fish in a barrel. Low temp means slow to finish but more tender and juicy. High temp means faster to table but you lose some of the moisture and tenderness.

1. Form a pellicle (dry the meat with a fan).
2. Go light on the smoke. Too much smoke is bad. Especially the first time.
3. Be patient.
4. Don't over cook. Dry meat is bad.
5. When done allow to rest 15 to 30 mins. It allows the juices to redistribute and better slicing. It does really make a large difference.