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Jack.

Joetisserie Cajun Pork Loin on Vision Pro S

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Many of you know I've kept my first kamado, a Vision Pro S and use it regularly. I recently bought a Joetisserie for use on the Vision and have been learning its characteristics. I've spun a couple of chickens, a turkey breast, even a small beef tenderloin, just to get the hang of it.

This is my first "experimental" spin, a 5# pork loin brined in Cajun spices, rubbed with Paul Prudhomme Blackening Spices, and glazed with a mix of red pepper jelly/cider vinegar. The recipe is loosely based on one published by Adam Perry Lang, but has been modified over the course of many cooks.

The Brine is apple cider, water, dark brown sugar, salt, garlic and a sachet of Zatarains Crab Boil spices brought to a boil and cooled.
The pork loin is refrigerated in the brine about 8 hours, removed, patted dry, and generously rubbed with Chef Prudhomme's Blackening spices.
Then onto the spit and spun at 275* to an IT of 130*, removed and glazed with a mixture of apple cider vinegar and Tabasco Hot Red Pepper Jelly. Then returned for about 10 minutes to set and to reach IT of 140*.

The meat was removed to a cutting board dressed with EVOO, salt, a squeeze of lemon juice and chopped chives.

My wife is not a big fan of pork loin, but she absolutely raved about this prep and cooking method. She wants the same roast next weekend.

Thanks for Looking and Happy Cooking.
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Excellent work your honor. And all my favorite spices included!!

Thank you, magician.  If you like, I can post the brine proportions and an alternative rub that includes Old Bay seasoning.

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