Smoked Pork Loin w/ Maple Kumquat glazze

Discussion in 'Pork' started by foamheart, Apr 10, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    This is the loin after the chopped the other day. Yesterday I divided it, put half in my Pork Loin brine, the other half back in the reefer. This time I added some maple extract and it made all the difference!

    I scored the fat. I had sharpened my knives last weekend and seemed to scored a bit deeper than intended ...... <Chuckles> Yes I counted my fingers afterwards.

    So I tied it up to help hold it together. Salt, pepper, garlic, cayenne.

    Commin out the smoker, 143 IT, pecan and hickory, after three applications of a mixture of Kumquat marmalade, grade B maple syrup, Ancho pepper. and cayenne

    It rose to 145 while sitting, before slicing. It squirted juice on my shirt!

    Sides are steamed sweet potatoes, raisins, apple chunks, and pecans. Then a little cinnamon, butter and syrup

    Mom's (Ms Maida's) cole slaw, recipe's here some where.

    Steamed sugar snaps (Ok, ok, ok, yes they came from Sam's but nothing is in the gardens yet. I normally distain the microwave, but leaved the peas cooked but crisp with no management.

    The Bear-View. had I made light bread rolls it would have been perfect.

    One more time in case ya missed the first.

    Really juicy, very flavorful, cooked a lot faster than expected, but all in all a really good meal. On a very hectic day, I seriously can't complain.

    Brined over night

    Rubbed with Salt pepper, garlic and cayenne

    Smoked to 143, basted with jelly and syrup

    Allowed to rest

    Note, when ever I do a sweet glaze, I nearly always slip in a bit of cayenne to offset the heat. Just seems to make my mouth happy!

    Thanks for looking in and checkin it out. A beautiful day and a wonderful smoke!
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW. Just WOW.

  3. Looks quite tasty from my neck of the woods Foam!  [​IMG]   I keep kumquats around on a fairly regular basis for a quick snack.

    Nice plated pic  [​IMG]
  4. brandon91

    brandon91 Meat Mopper

    Looks really great. Nice smoke! [​IMG]
  5. Great combo of flavors!  looks great - did you save me any?
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, Pork was really tender. And the Glaze worked well. I am missing my peach glazes this year, gonna have to find me a peach tree this year.
    Never had Kumquats before, I just found 'em to be bitter, most of what you eat is essential oil from the rind and the pith from the inside. I tried this year to make the marmalade, there is a post somewhere. I like the jelly, marmalade is easy to make and it does well on glazes. I got 'em from the neighbors tree, then last month he cut it and his lemon down. <sigh>

    I think I should have gone for 145 instead of the 143 and the pork would have been less pink more lighter pink, but it was juicy & tastee!

    I am full or I'd be trying me some brownies! I didn't know you were an elf.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. I used to never cook pork loin simply because they are so bland and dry. Now its just another meat to enjoy.

    Thanks for checking it out.
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ahhhh pork loin! Looks great...I like the idea of balancing the sweet with heat. Great color on those slices. Do you always scratch make all your sides? Impressive! That's where I get lazy during the week nights and use packaged stuff.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, saved you all you can stand!
  10. The brownies are really good Foam...  & yeah I'm a lot of different things all fused into one guy  [​IMG]
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Sir....... Pretty much, I use stuff I've canned, or what I call semi fresh from Sam's. But it won't be long, spring has sprung here. I have all kinds of flowers blooming!
  12. brooksy

    brooksy Master of the Pit

    Good looking plate Mr Foam!! I wouldn't mind getting full from that.
  13. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Kevin,

    Ah see, there is more you can do with kumquats that just soak them in alcohol on your kitchen counter! [​IMG]

    Looks like a delicious meal!  So you brined the loin section overnight, then also used salt as part of the rub on the outside.  What strength brine do you use?  Standard strength 1/4 cup salt to 4 cups water, or less salt?    I always brine my pork chops for 6 hours or so (thick cut chops), using standard strength brine, but they definitely don't need any extra salt after that.

    I agree with you about pork loin, BTW.  I didn't use to like it either, but now I buy as much of it as my local farmer's can supply.  I turn a lot of it into Canadian Bacon, and then do thick-cut boneless pork chops with the rest.  It sounds like I should hold onto a section and try smoking it whole next time.  Yours looks great!

    Thanks for sharing, and have a great day and weekend!
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Very nice work there Foam. Loins can be tricky & dry out quick but you seem to have hit the sweet spot there. The steamed sweets look delish....I think the best sweets and yams come from La and always get a box at Costco when I see them.....must be the heat and humidity there. Love the fancy china you got there .......Willie
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking meal. I love a pork loin but you are right they need added flavour and can dry out. Yours looks perfect.

    You did disappoint me with one thing. You said it squirted juice on your shirt. I always pictured Louisiana cooks working without shirts.

  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice glaze job on the loin. The whole plate looks great!
  17. smokin phil

    smokin phil Smoking Fanatic

    We'll take 4 plates over here please.... Lol. Looks GREAT though!!!!
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Brooksy.
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you M'Lady!

    Pork Loin Brine   (Pork Loin = 140 IT)

    1 qt.                      Water

    1/4t.                     Chipotle

    1/2t.                     Ginger

    1/3C                     Salt

    1/2C                     Brown sugar

    1/4t.                     Thyme

    1C                         Apple cider

    1/4C                     Maple syrup

    2 caps                  Maple Extract

    If you brine it as long as I'd like the meat becomes tuff from the dehydrating effects, much like bacon.

    The kumquat glaze is from the second or third marmalade attempt where I added some extra "kick it up" spices and it set but only on cool days....LOL So I have it and a few jars of Satsuma jelly that make great glazes....LOL I need some peaches! My favorite glaze!

    I marinate, I rub, and I glaze trying to bring the same flavors assisted by complimentary tastes to the meat. It was either chipole or ancho in the rub, the marinade, and the glaze. Maple, maple, maple, salt, salt, salt, brown sugar, etc.... I figure its like painting a car, if you paint enough the same color even when chipped, scratched or dinged that intended color still shines thru.
    Last edited: Apr 11, 2014
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG !!!

    That all looks Excellent !!!-------------------------------[​IMG]

    And a Beautiful plate full of Super Flavors!!

    Nice Job, Foamy!!

    Last edited: Apr 11, 2014

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