The trick is to smoke the meat and not make the meat smoke

GLAZED PORK LOIN WITH CILANTRO & GARLIC

  Date: May 07, 2011
  Favorite: Pork
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The main course of my Mother’s Day 2011 meal was this most excellent recipe from SERIOUS BARBECUE. This meal was all made from scratch. I made a EUROPEAN PEASANT BAGUETTE, I made a batch of CHEESY TATERS which I’d auditioned for this role earlier in the week, another Adam Perry Lang recipe, GRILLED ZUCCHINI & SUMMER SQUASH, was the other side. I wanted this meal to be special which is why I chose this pork loin recipe from SERIOUS BARBECUE. Adam Perry Lang’s recipes add layers of flavor on and the end results are often amazing. A 6 pound pork loin roast is brined for 12 hours and then receives a spicy rub. While the roast is on the smoker it receives a glaze. Some reserved glaze is used as a finishing sauce after the meat has been sliced. I knew I was in for an amazing experience when I began to slice the roast. It was as moist as the best briskets I’ve made. The taste was amazing!! The meat had a citrusy background flavor, the edges had a spicy bite to them and the glaze/finishing sauce was sweet and spicy. The meat itself was tender and super moist due to the slow cooking and the brine. People literally couldn’t stop eating this roast, myself included.
Recipe Source:
Alt image
Meathead
Serious Barbecue:
Glazed Pork Loin w/ Cilantro & Garlic - Page 71.
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • FoodSaver
  • KA Immersion Blender
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-72 Remote Read Thermometer