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Easter Pork Loin

Horn Dog
Horn Dog Posts: 14
edited November -1 in EggHead Forum
I cooked 2 Pork Loins for Easter. One marinated with Brandy, Apple Juice, Cider, Brown Sugar, Cinnamon, and All Spice and the other Brined overnight. I seared them at 600 for 3 minutes each side then cooked indirect for 45 minutes at 450, then direct at 400 for 10 minutes. The results were fantastic! The brined loin was much more juicy! The family thinks I am the best cook!! Thanks for everyones help in giving me the knowledge![p]Horn Dog