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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin. Ingredients:
2 tablespoons salt |
3 tablespoons paprika |
1 tablespoon garlic, chopped fine |
1 tablespoon lemon pepper |
6 -7 lbs boneless pork loin |
1/2 cup bourbon |
2 tablespoons molasses |
1/2 cup balsamic vinegar |
1 1/2 cups apple juice |
2 tablespoons salt |
1 tablespoon red pepper flakes |
1 tablespoon fresh ground black pepper |
1 tablespoon garlic, minced |
2 tablespoons paprika |
Directions:
1. Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
2. Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
3. Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
4. Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.
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