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Pork Loin - Thinking of a Honey Drizzled on Top

bigguy136bigguy136 Posts: 1,158
edited November 2011 in Pork
I bought a 12 lb pork loin, cut into 3 pcs, did an EVOO and garlic rub, put in zip-loc and froze. Thawing now for this weekend and I'm thinking of drizzling some honey over the top when I put on the BGE. Thinking about 275° until core get to 150°. Thought??? 

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • Put honey on during last hour of coook so that you don't over carmelizw it and turn to char
  • FidelFidel Posts: 10,172
    I'm thinking 150* is too high

    Honey is a personal preference, and for my tastes I don't really care for honey on pork.  I'd lean more toward a savory glaze - maybe a dijon based emulsion - as a finish.
  • bigguy136bigguy136 Posts: 1,158

    Fidel, I'm all ears.

    What core temp? I'm making this for my parents (in their 80's) so I don't want anything too spicy. What glaze would you use (savory has horseradish and dijon is a spicy mustard)?

     

    Thanks

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,158
    edited November 2011

    I put the loin on last weekend at ~300°. The last 30 minutes, I drizzled some honey on it. I pulled it with a core temp of 142° and let rest for 30 minutes. My parents loved it.

     

     

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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