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Pork Loin Roast Again

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    #1

    Pork Loin Roast Again

    Made another herbed and smoked pork loin roast. The picture makes it look dry, but it wasn't. (Look close at the upper left and you can see the juice on the serving plate.) I had bought a nice sourdough loaf that DW forgot about while I was travelling last week, and it went stale. So I turned it into stuffing.

    Click image for larger version Name: pork-roast-whole.jpg Views: 78 Size: 43.4 KB ID: 75722

    Click image for larger version Name: pork-roast-plated.jpg Views: 22 Size: 52.3 KB ID: 75723
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    • Likes 1
    #2
    Looks great! I've been doing lots of loin chops lately. You have inspired me to put a whole roast on the smoker for a change.

    Comment

      #3
      I agreed with Huskee it does look great

      Comment

        #4
        I used to do mainly chops, but when I buy the whole loin I would always slice it into roasts, vacuum pack and freeze. That way if I wanted to do a roast I could, or slice into chops. But I always sliced into chops. Now I've flip-flopped and started doing roasts. You definitely get less smoke flavor vs chops, but it's still good!

        Comment

          #5
          Looks great, what's the rub?

          Comment

            #6
            McCormick's Montreal Chicken Rub.

            Comment

            • DWCowles
              #6.1
              DWCowles commented
              March 31, 2015, 06:36 PM
              Editing a comment
              We used that stuff a lot...also good on steaks
            • mgaretz
              #6.2
              mgaretz commented
              April 1, 2015, 08:34 AM
              Editing a comment
              I prefer the steak version for steaks, or Meathead's BBBR.
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