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Peach Burbon Glazed Pork Loin & Peach Chutney is a WINNER

sprintersprinter Posts: 1,188
edited 4:09AM in EggHead Forum
Hey all,[p]That Peach Burbon Glazed pork loin that I cooked this weekend was a real keeper. I'll post the recipe later today if I get the time. The long and short of it is a glaze made with peach preserves, burbon, and some herbs. The loin is just thrown on the grill, no rub, no NOTHING (I was skeptical about this). The glaze was basted on the meat every 10 minutes. I cooked mine direct for 2 hours at 325 with a LOT of cherry wood for smoke. The glaze basted into the meat amazingly well, you could taste it all the way through.[p]The chutney was cooked separately and served as a side but its DELICIOUS. Basically its sauted onions and garlic and curry all browned together. Then add brown sugar, raisins, a pound of sliced peaches and some herbs and cider vinegar. Simmer this until it gets thick, then cool and add a half cup of toasted pecans. This chutney combined with the peach glazed pork loin was wonderful.[p]Recipe to follow later today, its a DEFINITE keeper.[p]Troy

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    sprinter, I would tend to agree..if glazing the exterior, skip the rubs..they would clash..
    I may have reversed the roles with my first loin..I put the chutney internal and used a rub on the exterior..So next time I will do it Sprinter style. It's a "Loining" experience for C~W~~![p]

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