TERRIFIC pork loin meal tonight!

RRP

Let me say right up front that NO I do not have any pictures as proof...but as an "elder egger" here all I ask is for you to trust me!

Anyway...today I started with a 1.1# section of pork loin. I then rinsed it well and poked it repeatedly on all 4 sides and both ends using a simple fork. Then I placed it in a brine for 3 hours which @ClayQ shared many years ago. 1 pint of cold water + 2 T of sugar and 2 T of canning salt. Just be sure you have stirred the mixture VERY well until it is all dissolved and clear. Then on to a small wire grate which was mounted on top of an 8x8 foil covered metal pan then into a 300º Large egg using apple chunks for smoke. Probe in place and pulled off about an hour later when it hit 143º internal. Then since that temp was reached before I expected I foiled and wrapped it in dish towels. Meanwhile on the stove I heated 3/4C of Blue's Tennessee Red and finished some acorn squash in the microwave. After slicing the pork loin in 3/8" wavers I plated the pork and then drizzled the Blue's over the meat. Then served with the squash upright with butter, syrup and pecans.

THAT was ONE simple but DELICIOUS meal!

lkapigian

Sounds delicious Ron 

OldBordello

Way to go Cybers Friend, wish I had the appetite for that. Sounds great & yes even without pictures I trust you.

OldBordello

JohnInCarolina

I agree, that sounds pretty good Ron. I usually do pork loins whole, and it's a lot.  We just vac seal the leftovers, but I kind of like the idea of doing a smaller piece for just one meal.  I'll try to remember that next time.

RRP

Thanks, guys!
Oh - I forgot to add that I liberally applied Dizzy Pig's Raging River before the cook. 

Canugghead

Sounds real good Ron, have to remember this next time I cook pork loin.
Btw, speaking of stirring VERY well, not trying to be a smart a**,  I was wondering if it'll be easier to boil half the water, dissolve sugar/salt, top up with ice water?

RRP

Canugghead said:

Sounds real good Ron, have to remember this next time I cook pork loin.
Btw, speaking of stirring VERY well, not trying to be a smart a**,  I was wondering if it'll be easier to boil half the water, dissolve sugar/salt, top up with ice water?

Thanks…I see no reason your half and half method wouldn’t work! I mean I use my microwave to boil 1 pint of water plus .25 cup sugar to make hummingbird feeder food…except I have to let it cool down for quite a while! I guess my method of just vigorous stirring of the sugar and that ever so fine grained canning salt really doesn’t take all that long and it’s done.

kl8ton

You can boil water in a microwave?!?!

RRP

kl8ton said:

You can boil water in a microwave?!?!

Can’t anybody!. My old MW will have a pint of water dancing in 90 seconds!