Pork Loin - Thinking of a Honey Drizzled on Top

bigguy136

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??? 

banzaitoyota

Put honey on during last hour of coook so that you don't over carmelizw it and turn to char

Fidel

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.

bigguy136

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

bigguy136

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.