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John Setzler

Smoked Pork Loin with Cherry Almond Glaze!

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Today's cook on the Kamado Joe Cooking Channel is a 4.75 pound pork loin roast with a cherry almond glaze!  This is a rather quick and easy cook!  Here's the recipe:
 
Smoked Pork Loin with Cherry Almond Glaze
 
Ingredients:
 
1 3-5lb pork loin
 
Seasoning:
 
2 tbsp coarse kosher or sea salt
2 tsp fresh cracked black pepper
1 tsp granulated garlic
 
Glaze:
 
1 10oz jar of cherry preserves
1/4 cup red wine
1/4 cup light corn oil
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup slivered almonds
 
Directions:
 
Preheat grill, smoker, or oven to 300 degrees.  Trim the roast of excess fat.  Mix seasoning ingredients and coat the outer surface of the pork loin.  (Optional: tie roast to create a more uniform thickness for even cooking.)  Place the roast on the grill or in the oven and insert meat thermometer into the center of the meat.
 
Preparing the Glaze:
 
Place all glaze ingredients except almonds in a medium saucepan and bring to a slow boil, stirring constantly.  Once a slow boil is achieved, reduce heat to low and stir in almonds for 5 more minutes.  Set aside and keep warm.
 
Glazing the Loin:
 
When the internal temperature of the loin reaches about 90 degrees, baste the roast on all sides with a light coat of the glaze.  When the roast reaches 115-120 degrees, baste it once more.  
 
When the pork loin reaches an internal temperature of 135-140 degrees, remove it from the grill, cover with foil, and let rest for 10-15 minutes.
 
Slice and serve with remaining glaze.
 
Delicious stuff!
 

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John,

 

I watched to video on the KJ youtube channel earlier today.  That looks delicious!  I have a few pork loins in the freezer will have to get one out and try it out.  Great Job!

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That was a really instructive video, John. Good job.

When I cook 3" ribeye or 2" pork chops, I always tie; you're right-- it makes for a much more even cook.

Nice tie-up job, too. It looked almost like a butcher's tie.

I think the real lesson is to pull the meat at 138/140 and rest.

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