• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked Pork Loin with Mahogany Sauce

tyotrain

Master of the Pit
2,407
19
Joined Mar 31, 2010
Man that sounds good.. I think i am going to have to try this.. Thanks for the recipe.
 

beerbelley

Newbie
13
10
Joined Apr 27, 2011
Being new to forum, I would like to thank all the contributors. I have tried the mahogany sauce and it just rocks, everyone who has tasted it falls in love with it.. Thanks again
 

rtbbq2

Master of the Pit
1,404
25
Joined Mar 2, 2012
I like the addition of garlic and the whiskey....Gonna mix some up...
 Looking forward to trying it...Thanks.
 

rtbbq2

Master of the Pit
1,404
25
Joined Mar 2, 2012
This recipe is very good by itself, however, I added 2 tbl spoons of prepared horseradish and 1-tbl spoon of worcestershire sauce and some hot pepper juice. Gave it a nice and tangy/twangy twist.......You can use dill pickle juice rather than pepper juice if you prefer it less hot....
....
 

jalan43

Smoking Fanatic
Group Lead
336
10
Joined Mar 13, 2011
I don't want to change a thing! That sounds wonderful. We eat about three pork loins a month and I'm trying that recipe next time!
 

appwsmsmkr1

Meat Mopper
272
25
Joined Jan 4, 2013
Mr. Dutch,

I made this tonight in the oven at 350* (too much snow on the ground to dig out the WSM, we had 14") and it cooked pretty quickly to 155*. I brushed the mahogany sauce afterward and let it bake about 10 more minutes....Let me tell you, this was fantastic. such nice flavor!! This one is a keeper!! Thank you so much for a wonderful recipe!!

appwsmsmkr1
 

harryset

Fire Starter
32
10
Joined Mar 15, 2013
I stole your Mahogany Sauce recipe!  It has now become known around me house as "Harry's Better-than-sex" sauce.

?? Question??

After you take out two tbls of Jack Daniels, what do you do with the rest of it?
 

tenner867

Newbie
13
10
Joined Jan 18, 2013
I am glad to see this post of pork lions and a sauce to go with it. I will be trying it very soon
 

gatorbrawler

Newbie
4
10
Joined Jun 20, 2013
This recipe sounds amazing. This is what I will be doing the next time I fire up my smoker. I will let you know how it turns out.
 

angusmcintosh

Newbie
16
10
Joined Jun 14, 2013
Tried the Mahogany Sauce (minus the garlic) .... on my first smoked Pork Loin tonight. The sauce was SPECTACULAR! Thank you!

Angus
 

eric payne

Newbie
6
10
Joined Jul 13, 2011
Local butcher was having one heck of a sale on pork loin, so we bought 20-something pounds. We cut some roasts and 10 pairs of chops out of most of it, but kept one-half of one of the loins intact, leaving me in search of some inspiration.

Don, as soon as I read your recipe, I knew I found it.

While I stuck, pretty much, to your recipe, I did make a few minor changes. I omitted the whiskey from the sauce (I used grape jam, BTW). While the sauce was reducing, I tasted it and it needed... something, possibly because of the whiskey omission. I squeezed in the juice of one small lemon, re-tasted, and that was it.

The reason I dropped the whiskey: For smoking, I used a pretty-much-even mix of apple wood and "Jack Daniels Whiskey Barrel Smoking Chips" -- the remains of broken down oak barrels formerly used to store Jack Daniels whiskey.

Manohman... with some mashed potatoes and bacon-wrapped smoked asparagus bundles... we stuffed ourselves, silly.

Eric Payne
Lawrenceville, GA
 

trish6103

Newbie
20
10
Joined Oct 5, 2013
I'm going to give this a try with some Crown Maple and see what happens.

Please don't tell my husband I'm hitting up his bottle for yet another recipe.
 

phil129

Fire Starter
66
39
Joined Jun 21, 2013
Thanks for posting this recipe Dutch.  Made this earlier in the week and wow!  That sauce is fantastic, great flavor and compliments the pork very well.  We made so much Im still eating it for lunch today, not that its a bad thing.

Thanks again

Phil
 

grizz5212

Newbie
1
10
Joined Sep 28, 2014
New to the forum and this thread caught my eye. Will probably give the mohagany sauce a try this weekend on a pork loin using a blackberry chipotle jelly instead of grape. Quick question, has anyone used this sauce on duck? Seems like it might work well with a smoked or rotisseried duck.
 
Last edited:

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,683
3,077
Joined May 12, 2011
I have not tried it on Duck but there is no reason it wouldn't be good. Duck is strong enough to stand against the sauce. I would try Blueberry Preserves with Duck...JJ
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.