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Toad's Pork Loin Results

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Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
Guests just left, full and floored!!!
What a dish. I was going to brine in some wine, but drank it all last night! Simple brine; molasses, brown sugar, koser salt and garlic. Fig preserves, fresh apple, dried dates, dried cranberries and cashews, covered in bacon. half a handfull of apple smoking pellets. Oh Boy!!!
I put the meat on late, due to me drinking the main brine ingredient the night before. I removed from indirect to direct at about an internal of 80*. Removed when center cut of meat reached 140*.
I was impressed with the apparent smoke ring in the meat. I kind of thought the bacon would absord the brunt of it. (it was the best bacon I've ever had BTW).
Guests were besides themselves. A must do!! Much easier than I thought. Thanks to Mr. Toad!!!!!
Apollo Beach, FL
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  • Bordello
    Bordello Posts: 5,926
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    Wardster,
    Congratulations, glad to hear the cook went well, next time will be much easier. Think what it might have tasted like if you had not enjoyed the main brine ingredient. Ü
    Happy Egg-n,
    New Bob
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