Roasted Jalepeno Pork Loin

MrCookingNurse

Deli sliced roasted jalepeno pork loin.

Egg is set at 275 per partyQ. One whole boneless pork loin about 10 lbs. I cut it in pieces that would fit in my meat slicer and I vacuum sealed the tail piece to grind up or do something with later.

I injected some of my roasted jalepeno bbq sauce into the loin. It was just a touch to thick for injecting but for the most part I think it worked. Then I slathered the rest on top and let it sit. Then a light coat of Jamaican firewalk and a coat of maple and brown sugar.

All on the egg now. Going to take it to around 140ish pull and wrap in foil. Then tomorrow I will slice it thin, and it's going to a mens supper for snacks.















My egg table is starting to look awful. I'm building a chicken coop next week and will redo some of it.

Solson005

Sounds tasty!  =P~

I need to start injecting more food for the egg, I have gotten so many new rubs in the past year that I forget about other ways to add flavor.  

oakdaleegger

Hey friend, HAVE A SECOND? Just wanted to say the pork loin does look good.

WAR EAGLE!

MrCookingNurse

114-116 internal

saluki2007

Looks yummy.  I have not done a loin yet, but now I'm looking forward to it.  Mind sharing your secret roasted jalepeno bbq sauce recipe?

MrCookingNurse

@oakdaleegger

Haha oh yea. Well, I'm be quietly cheering war eagle the next few weeks. Hoping y'all jump into the title game.

@saluki2007

If there was one I could! I haven't quiet mastered sauce consitancy so I wouldn't reccomend trying what I did.

http://eggheadforum.com/discussion/1156904/roasted-jalopeno-bbq-sauce#latest

SmokeyPitt

Nice!  It is looking really good and the combination of flavors sounds awesome.  Are you planning to serve as sammiches or straight up?  

oakdaleegger

That handle is actually pretty well done.

MrCookingNurse

All done. Brought in around 140-144 and wrapped in foil. Sliced one end off for a sample and the others are going to the party. Kept one for lunch today

This was very very tasty. Hope the guys will enjoy it. It's got a good heat but not to hot.










Thanks for looking. I'm going to let the lunch one rest before I slice it. And the others I'll prolly slice cold tomorrow.

MrCookingNurse

@smokeypitt

I'll see how it slices today on the test one. It's going to be served straight up just as a snack but I'm not sure how thick it'll be. I wanted it thin and rolled with a tooth pick but we shall see what happens with the slicer.
I'm having a sandwich with it today on homemade sourdough.

Hi54putty

I just ordered a case of the Hot Sugar Maple Rub from John Henry. 12 bottles. We put it on everything. By far my favorite. 

Looks like you kept the small. 

caliking

Looks good! I like the sound of that sauce. Does it have a nice kick to it?

shtgunal3

Them there loins is a lookin good my friend. Nice job.

skyhopsing

Awesome !

henapple

Looks great. .I've never seen a toilet paper handle.

)

MrCookingNurse

caliking said:

Looks good! I like the sound of that sauce. Does it have a nice kick to it?

I'd say its minimal, but to some it'd be hot. You'd prolly think it was bland!

Kosko

Nice cook MCN!! Awesome looking pics too!. You guys motivate me!

Austin Egghead

That does it.  This is the 4th time I have clicked on this and the food looks so delicious.  That one has been put on the to cook list.

Botch

Loins look delish!  

 

Two feet or so of duct tape will dress up your handle right nicely!  

:P

MrCookingNurse

Here we go! First off. A meat slicer is something I always thought wasn't necessary but I'm in love now!!

Sliced thin and then painted some more sauce in the oven till hot and on to the party.

I had a good bit extra I went ahead and froze too.