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Smokin' Stephen's Perfect Pork Loin

3 lb. pork loin with 1/8" fat on top

Brine

  • 1/2 gallon (64oz) apple juice
  • 1/2 - 3/4 cup cider vinegar
  • 1/2 cup Kosher salt
  • 1/2 cup sugar
  • 2 tbsp granulated (dried, minced) garlic
  • 1/4 cup Rosemary sprigs

Bring mixture to a simmer and steep for 15 minutes.
Cool and strain.
Put loin and brine into 2+ gallon ziplock bag - removing air so meat is submerged.
Leave in refrigerator overnight.

 

Smokin'

Take loin from refrigerator and drain brine.
Bring smoker to 250+ degrees. Smoke at 250 - 300 degrees until internal temperature reaches 130 degrees (about two hours).
Take loin out of smoker and let stand 10 minutes. Wrap in foil until ready to serve.


Serve

Cut into 1/8 - 1/4 inch slices.
Serve with complimentary sides (au gratin potatoes, roasted brussel sprouts, apple sauce, salad, etc.) and German wine (Reisling).

 

Reheat

Arrange slices on foil-lined cookie sheet overlapping slices by half.
Top with butter or olive oil to flavor and keep moist.
Heat at 325 degrees until warm to touch.

 

Posted: 10-24-2009