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Bone in Pork Loin

Ross in Ventura
Ross in Ventura Posts: 7,234
edited November -1 in EggHead Forum
I started this cook in the afternoon with a Rhubarb crisp a la mode with strawberry sauce
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Indirect @ 375* for 1 hr. 10 min.
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Brined overnight
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Cooked indirect @ 325* 1 1/2 hrs. then added the spice glaze and cooked until interior temp 150*
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While the pork was cooking Jackie made some roasted brussel sprouts and roasted garlic mashed potatoes
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This was a wonderful Sunday Dinner

Recipes:
Brined Bone-in Pork Loin

For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil

Ingredients for Spice Glaze

¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives

Preparation
Combine all the brine ingredients in a bowl. Mix and crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.

Cook

Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.

Recipe:

http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story

Thanks for looking

Ross

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