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Pork Loin Roast w/ Bourbon Marmalade Glaze

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Kamado Joe Jr. 

375* 

 

1 chunk pecan wood

1 chunk apple wood

 

Approx 50 minutes or internal temp reaches 140-160.

 

Rub: 

3 tbsp dark brown sugar

2 tbsp paprika

1 tbsp kosher salt

Dash of garlic powder

Dash of crushed rosemary

Dash cayenne pepper

Dash of seven pepper medley

(Save a little bit for the glaze later)

 

Now the fun part. It's one of my favorite ways to top any pork loin. 

 

Bourbon marmalade glaze:

1 shot bourbon

Top half of a jar of orange marmalade

Splash of worsteschire sauce

Splash of teriaki sauce

1 tbsp of Country Bob's or BBQ sauce(dont over do it here)

And a dash of left over rub

 

 

In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. 

 

 

This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor. 

 

 

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ETA: 

 

I forgot to mentiom that after you take the glaze off of the heat, you can add a little ginger ale, sprite, or anything really to thin it out just a bit. I used ginger ale last night. 

 

Cheers. 

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