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APL Garlic Cilantro pork loin

Canugghead
Canugghead Posts: 11,407
edited August 2015 in Pork
Did this again last night ... typical Adam Perry Lang, lot of work with prepping the brine, rub and glaze but so worth it. After brining, applied rub and cook at 250F till IT 135, glazed then continued cooking till IT 145. It looks dry but it's not, even after a good rest every slice oozes with juice.

Edit:
The recipe is from his book 'Serious BBQ' and I was hesitant to post it ... but I just found it here verbatim:
http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949 
I substituted apricol preserve with homemade peach chutney.



Love the Great Lakes beer brought by egger friends from OH.

canuckland

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