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New Pork Loin Recipe - Wow!

Tried something new tonight. Had a 4.5lb pork loin to cook. Injected with an apple juice/cider vinegar/maple syrup/salt mixture for moisture and flavoring. Coated with s&p, granulated garlic, onion powder, then wrapped in bacon. Cooked at 375 with peach and pecan wood for smoke. Finally basted with a glaze of maple syrup, cider vinegar, apple juice, freshly cracked pepper, and thyme that had been simmering on the stove. Indulged with home grown tomatoes and some grilled sweet corn. Will definitely do this one again!

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  • rholtrholt Posts: 377
    Did you cook it to IT or just until the bacon was crispy?
  • eggerbbqeggerbbq Posts: 27
    Aimed for IT. I think it may have been a tad frozen in the very middle, unfortunately. Took it off at 140. By that time the bacon was crispy, but the outer edges of the loin were a bit more done than I prefer.
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