Pork Loin

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Williep
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Pork Loin

Postby Williep » Sat Dec 30, 2017 7:27 am

Continued from my last post: Mixed up a marinade and vacuum packed a 5 lb boneless pork loin, it sat in the refrigerator for 48 hour's before it went on the pit yesterday, coarse black pepper and fat side up, along with some skinless chicken breast. In the pan that the loin was in I added water/apple juice and about every half hour I'd baste it down with it's own juice's with a turkey baster. At about 165 degree's I glazed it with a mix of 50% Montgomery Inn BBQ Sauce and 50% brown sugar and left it on the pit for about another half hour. I used B & B lump hickory and chunk's of hickory. Enjoy the pic's. :salut:

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OldUsedParts
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Re: Pork Loin

Postby OldUsedParts » Sat Dec 30, 2017 8:26 am

Now you've done it - - - Lunch today is gonna take some "imagination" on my taste buds part :whiteflag: :salut: :laughing7:
OUP

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outlaw
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Re: Pork Loin

Postby outlaw » Sat Dec 30, 2017 9:41 am

Looks really good.
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bsooner75
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Re: Pork Loin

Postby bsooner75 » Sat Dec 30, 2017 11:26 am

Looks great.

I haven’t used my vac sealer for marinade. I need to try that.


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