Pork Loin

I bought a 6.5 Lb. pork loin at the local Fresh Market yesterday and cooked it today. I brined it in a brine of salt, soy sauce, water and apple cider for about 6 hours and then rubbed it with a mix of Spicewine Ironworks General Blend All Seasoning and Spicewine Hen and Hog Dust. I cooked it indirect at 275 dome temp until it hit 150 internal. During the cook I sprayed it three or four times with apple cider. Once it was at 150 I wrapped it in two layers of HD foil along with some apple cider and put itinto a pre-heated cooler wrapped in a few old beach towels.



Then I took a halved Golden Acorn Squash and brushed it with olive oil and sprinkled with salt and pepper and put the halves into the egg cut side down for 30 minutes. Then I flipped them and brushed them a couple of times with a glaze made from butter, frozen OJ concentrate, brown sugar and rum. They cooked with the glaze for another 30 minutes or so until the flesh was soft.



Add some broccoli and you have a great meal!