Pork Loin - What to do?

[sharky]

Does anyone have an idea on what to do with a nice pork loin?
I picked one up yesterday and am trying to figure out what to do with it.

[SeanB]

First off you need to brine it...then smoke it for a couple of hours...maybe around 350*.

[SeanB]

Cut it into 1-2" Steaks sprinkle with some creole seasoning and let them set for an hour or so then cook them hot and fast.

[sharky]

any suggestions on the brine?

[StPeteBBQ]

Try this (http://tvwbb.infopop.cc/eve/ubb.x?a=tpc&s=98110183&f=2880069052&m=3560093152).

Or you could grill it. Set up your kettle with charcoal on one side only. Sear it real good over the coal, then move it to the other side and finish it indirect.

I wouldn't put the syrup or honey in if I was gonna grill it. All that sugar might burn. Put in a half a cup of sugar to replace the syrup and honey. That shouldn't be too much.

Or there's this one (http://tvwbb.infopop.cc/eve/ubb.x?a=tpc&s=98110183&f=2880069052&m=6060093152).

[SeanB]

1 cup of salt per gallon of liquid and 1/2 cup of sugar per gallon of brine is the basic formula. If you add soy sauce or whorchester or something you want to cut back on the salt or the time in the brine. About 12 hours for a loin is what I have heard.

But I think a simple brine (salt, sugar and water) is all you need. Your main purpose in brining is to get more "juice" into the pork so that you can cook it longer letting it pick up more smoke. At least that is my understanding of it...

[SeanB]

BTW do you have "I Am Just Here For The Food"? There is a really good chapter on brining in there.

[sharky]

Thanks guys. I haven't bought that book yet Sean, but my wife mentioned it the other day.


I think i found the recipe I will go for..

Grilled White Corn Taco with Bbq Pork Loin, Roasted Red Bliss Potatoes and Tomatillo-Red Pepper Relish

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10798,00.html

[Kimmy]

If you've got an electric rotisserie attachment for your grill, then the slam dunk is on cooking it that way. You don't really need to marinate it since the cooking will be slow, but I'd rub it down the night before and probably cut a few slits to stash some garlic cloves into. Then tie it up as tightly as you can and baste it while it cooks. You can use a basic marinade like you'd find in any store -- Lawrys, Emeril, etc -- but since you're going to be cooking it a long time this way, add about 1 part cooking oil to 4 parts basting sauce -- you need the extra oil to sear the outside of the meat and keep the juice inside while it's turning.

Then heat the grill up -- this probably works best with a gas grill since it is a long process -- to medium low -- and let it turn, basting occasionally, until the meat thermometer says its done.

If you are using a basting sauce with a high sugar content, dont worry if the outside seems to blacken, this is just carmelized sugar -- as long as you keep the heat low -- and it makes a nice crust for the tenderloin.

[sharky]

HI Kimmy - Welcome to the board!

I've heard about rotisserie pork loin but have never tried it. I'll have to give it a shot!