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Pork Loin

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    Pork Loin

    ​ My wife got a deal on a 1.75 lb pork loin, it had been in the freezer a couple months and it was past time to figure out what to do with it. Expecting mild January weather I pulled it out to thaw. We had mid 40 s weather predicted for today so I dry brined and trussed it last night so it would be ready to add rub when I got home from work.

    I got home later than I hoped (5:30) and did a quick grate cleaning and preheat with some apple wood and maybe some maple wood pieces on my new grill grates. I told my wife I had my Christmas gift covered and would order them for her to give me. I had used all my MMD rub so I used some rub I had bought from City BBQ. I dampened the pork loin with a wet paper towel and applied the rub.


    On to the indirect side of the weber gas grill @ 325 to 360. (I had to get going and play with temps as it was cooking). It got to 130 degrees IT after about 45 minutes. ​​​​​​ Click image for larger version  Name:	IMG_20200114_175058698.jpg Views:	0 Size:	2.57 MB ID:	791467
    Last edited by johnmcq4; January 20, 2020, 09:21 PM.

    #2
    Click image for larger version  Name:	image_106540.jpg Views:	7 Size:	2.24 MB ID:	791472 I decided to remove the string before searing causing some damage to the thin bark.
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    Last edited by johnmcq4; January 14, 2020, 11:07 PM.

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      #3
      Pretty sure that's a tenderloin, not loin. Looks good, though! That is my favorite cheap cut of meat, hands down.

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        At first glance, I thought it was two tenderloins trussed together, but maybe not.

      • IowaGirl
        IowaGirl commented
        Editing a comment
        Yeah, I wasn't sure either -- you could be right Steve R.

      • johnmcq4
        johnmcq4 commented
        Editing a comment
        Steve R. IowaGirl It was just one hunk of pork. Now it is half a hunk.
        Last edited by johnmcq4; January 15, 2020, 06:41 PM.

      #4
      We have a honey glaze recipe for loin that's good.

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