Jump to content

Tarheel

Steven Raichlen's Bourbon Brown Sugar Smoked Pork Loin

Recommended Posts

I've been wanting to do a pork loin for a while, and after seeing this recipe on Steven Raichlen's "Project Smoke" show I knew exactly how I wanted to cook it.

I butterflied the loin, and per the recipe coated the inside with rub, bourbon, dijon mustard, brown sugar, and more bourbon:

DSC01931.JPG

Next I tied it up, placing 4 strips of bacon along the outside, and put it on the grill at 300 degrees. I used 4 chunks of cherry, and had good smoke throughout the cook.

DSC01932.JPG

Next, I mixed up the glaze (equal parts butter, bourbon, brown sugar, & dijon), and basted the loin when it hit ~ 130.

DSC01935.JPG

I then cooked it direct ~ 2 minutes per side to help help carmelize the loin and crisp the bacon:

DSC01936.JPG

I pulled it @ an IT of 153:

DSC01937.JPG

Slice the loin:

DSC01938.JPG

And plated, adding glaze to the sliced loin:

DSC01940.JPG

All in all this was really good, and garnered compliments from my wife (always a good thing!).

A couple of observations: The smoke profile wasn't as pronounced as I would like, I think this may be because I used cherry chunks while the recipe calls for hickory. I will use hickory next time. Also, the bacon is really a key ingredient, it really soaks up the taste of the smoke and the glaze. A bite of the loin accompanied by a small slice of the bacon was much tastier than the loin by itself.

I'll do this cook again.

Share this post


Link to post
Share on other sites
1 hour ago, shuley said:

That looks amazing. What about a bacon weave for improving the bacon to loin ratio?

Sent from my LG-D855 using Tapatalk
 

I think a bacon weave is an excellent idea, I'll try that next time.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By pmillen
      I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
       
      I doubled the recipe for a dinner party.
       
       
      Ingredients
      One bone-in pork loin roast
      2 tablespoons Dijon mustard
      2 teaspoons dried thyme leaves
      2 teaspoons dried sage leaves
      1 teaspoon garlic powder
      Salt and pepper to taste
       
      Optional Pan Sauce 
      ¾ cup dry vermouth or white wine
      1 cup water
      Salt and pepper to taste
       
      Instructions

      1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
       

      2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
       
      3.  Put the loin back in the refrigerator for a couple of hours.
      4.  Preheat pit to 350° F.
      5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
       

      6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
       
      Meanwhile, if desired, make a pan sauce
      7.  Place roasting pan over high heat. 
      8.  Add the vermouth and water. 
      9.  Bring to a boil, scraping up all the browned bits. 
      10.  Continue to boil until reduced by about half.
      11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
    • By pmillen
      China has more than half of the world’s hogs.  They’re the primary livestock there.  (Think about that—they have more hogs than the rest of the world combined.)  African swine fever recently killed half of China’s hogs, ¼th of the world’s supply.
       
      Diseases move rapidly around the globe.  North American pork producers are trying to prepare for the swine fever’s arrival.  Let’s hope that the spread is stopped.
       
      BTW, China is flooded with counterfeit African swine fever vaccine.  Some people don’t care about the consequences.
    • By social assassin
      I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy.  Does Smithfield produce good or high quality product?  Does quality matter?  I would think it would.  What brands do you recommend?  What retailers sell quality products, e.g.  Would you buy from Costco?
       
      Thanks,
      SC
    • By shockingelectrician
      First smoke on my new Akorn.
      This is my second Akorn I had one for 5 years. I just bought 2 new ones at 69.00 each.
      Made me some pulled pork quesadillas with home made jalapeno BBQ sauce


×
×
  • Create New...