APL Garlic Cilantro pork loin

Canugghead

Did this again last night ... typical Adam Perry Lang, lot of work with prepping the brine, rub and glaze but so worth it. After brining, applied rub and cook at 250F till IT 135, glazed then continued cooking till IT 145. It looks dry but it's not, even after a good rest every slice oozes with juice.

Edit:
The recipe is from his book 'Serious BBQ' and I was hesitant to post it ... but I just found it here verbatim:
http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949 
I substituted apricol preserve with homemade peach chutney.



Love the Great Lakes beer brought by egger friends from OH.

TexanOfTheNorth

That looks fantastic Gary. Can you post a link to the recipe or is that a secret?

Canugghead

TexanOfTheNorth said:

That looks fantastic Gary. Can you post a link to the recipe or is that a secret?

It's from his book 'Serious BBQ' and I was hesitant to post it ... but I just found it here verbatim:
http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949
I substituted apricol preserve with homemade peach chutney.

TexanOfTheNorth

I'm glad you found a way to circumvent the copyright police! Thanks for posting, will be giving this a try some time.

JohnInCarolina

Yep - this recipe is a winner.  Work for sure but definitely worth it!

Canugghead

JohnInCarolina said:

Yep - this recipe is a winner.  Work for sure but definitely worth it!

also love his baby back ribs recipe (although I don't always foil), especially the sauce with microplaned granny smith apple!