glazed pork loin with cilantro and garlic

danhoo

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

danhoo

@rdsbucks ^^^

GrateEggspectations

Making me hungry. Looks like a great cook. 

JohnInCarolina

This is an APL recipe, one I’ve followed many times myself. It’s always a winner and a crowd pleaser.  And I agree with you on doubling the glaze!

six_egg

Looks good. APL makes some good food.

fishlessman

where is the nectar found, juice isle, goya/mexican...  dont think ive ever seen

danhoo

Juice aisle