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glazed pork loin with cilantro and garlic

danhoodanhoo Posts: 159
edited September 10 in Pork
I posted some pics in another thread and was asked about the recipe. I more or less follow the one linked below. I've had to adjust some of the marinade at times when I could not find apricot nectar, and have used peach nectar or mango nectar or combinations.  I find if I cut the loin in half, I can get two to fit nicely in my disposable aluminum pans.

I usually cook 1/2 a loin, yet make the full amount of glaze. If I were cooking a full loin 6-7 lbs ( loin not tenderloin) I'd probably double the glaze.  

I use a mild hardwood blend and add soaked apple chunks for smoke. I smoke at 240 to 250 grate / 275 dome until internal temp is 130F.  Once it is at 130F, I pull it and generously glaze it, and put it back on to finish.   I've finished it both direct and indirect. Direct goes a little quicker. If direct I try for about 325 dome, and if indirect I need 350 to 375 to set the glaze.

I put a generous slather of glaze on the cutting board and rest the loin on the glaze for a few mins before carving. 

https://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949


2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)

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