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Pork Loin Roast Redux (with a Fig and Jalapeno Glaze)


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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.

 

1-GreatPorkRoast_zps812dfb90.jpg

 

 

On Big(Red)Joe at 375 degrees indirect with Cherry Wood - wasn't timing it but probably about 1H20 for the cook.

 

2-OnBigJoeat375Degrees_zpsa672d9c8.jpg

 

 

A Beautiful Picture of a Perfect Cook – to 145/150 degrees internal.  Love lean but still juicy pork!  Time to get slicing.

 

3-BeautifulPicture_zps5ffe3846.jpg

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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. :lol:

 

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.

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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.

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