Smokehowze Posted August 26, 2014 Share Posted August 26, 2014 Pork Loin Roast Redux (Figs and Jalapeno Glazed) While prospecting the other day in the basement freezer for something to cook without having to go to the store, a couple of cryo-vac Costco pork roasts were discovered. Bingo! Since figs on the tree were ripe and I had a batch of fermented jalapenos finishing up, I cooked these using this recipe for the glaze. See: http://www.kamadoguru.com/topic/8274-fig-preserves-and-fermented-jalapeno-peppers-pork-roast-glaze/?p=82285 And the result - another check the box for a great stress free meal on the Kamado. The small white dish is some of the fig/jalapeno glaze reserved as an accompaniment for the pork. On Big(Red)Joe at 375 degrees indirect with Cherry Wood - wasn't timing it but probably about 1H20 for the cook. A Beautiful Picture of a Perfect Cook – to 145/150 degrees internal. Love lean but still juicy pork! Time to get slicing. CeramicChef, marauders, MarkM2 and 7 others 10 Quote Link to comment Share on other sites More sharing options...
karacooks Posted August 26, 2014 Share Posted August 26, 2014 Oh beautiful!! The birds and critters are eating all of my figs this year. I'll have to live vicariously through you for the fig glaze. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 26, 2014 Share Posted August 26, 2014 Gorgeous cook! Simply gorgeous. Smoke, that's a work of art in meat, sauce, and smoke! Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted August 26, 2014 Author Share Posted August 26, 2014 Oh beautiful!! The birds and critters are eating all of my figs this year. I'll have to live vicariously through you for the fig glaze. The possum, the squirrels, the birds, the wasps, the moths (and the rain we had recently) all have conspired to not leave me with many at all - no even enough to make a decent batch of my fig preserves. Quote Link to comment Share on other sites More sharing options...
dsch824 Posted August 26, 2014 Share Posted August 26, 2014 Looks great. Good thing supper is only a couple hours away. Now I am having to go home and fire up the Kamado myself. Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted August 26, 2014 Share Posted August 26, 2014 Just an excellent cook, consistency is definitely a learned skill. Wonderful photos as well. Good Job. Quote Link to comment Share on other sites More sharing options...
jrow17 Posted August 26, 2014 Share Posted August 26, 2014 Excellent cook Smokehowze! I love figs and I bet they nice with pork. Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted August 26, 2014 Author Share Posted August 26, 2014 Excellent cook Smokehowze! I love figs and I bet they nice with pork. They work very well with pork and with the jalapenos also. Well worth the small amount of effort to make the sauce even from fresh figs and fresh jalapenos. It like a fig version of a pepper jelly and any extra is good on toast. jrow17 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted August 26, 2014 Share Posted August 26, 2014 Outstanding, Stephen. The glaze, in particular looks delicious. Quote Link to comment Share on other sites More sharing options...
MarkM2 Posted August 27, 2014 Share Posted August 27, 2014 Great Cook Now I know how I'm cooking the pork loin that is thawing in the frig. Quote Link to comment Share on other sites More sharing options...
shmckdc Posted August 27, 2014 Share Posted August 27, 2014 Man oh man, those pork roasts look great! And the plated shot of the final product is mouthwatering, another excellent cook Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted August 27, 2014 Share Posted August 27, 2014 I want to say it too, "Beautiful cooking and presentation!" Thank you. Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted August 27, 2014 Author Share Posted August 27, 2014 Thanks. It's the trifecta of Kamado cooking - fun to cook, fun to plate, fun to eat. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 27, 2014 Share Posted August 27, 2014 That looks good, Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
allycat Posted August 27, 2014 Share Posted August 27, 2014 Beau-ti-ful! Now, since those are roasts, is that why they are roundish? When I think of loin, I think long. Quote Link to comment Share on other sites More sharing options...
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