Directions:
- Rinse pork loin under running water and pat dry with paper towels.
- Sprinkle the Cajun seasoning liberally over meat; rubbing into surface.
- Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes.
- Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done.
- To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals.
- Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer.
- Allow meat to rest for 15 to 20 minutes before slicing and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.7 Kcal (330 kJ) | ||
| Calories from fat | 12.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Cholesterol | 29.94mg | 10% | |
| Sodium | 172.21mg | 7% | |
| Potassium | 200.36mg | 4% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 5.41g | 22% | |
| Protein | 10.04g | 20% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 133.68 Kcal (560 kJ) | ||
| Calories from fat | 20.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 2% | |
|---|---|---|---|
| Cholesterol | 50.85mg | 10% | |
| Sodium | 292.51mg | 7% | |
| Potassium | 340.32mg | 4% | |
| Total Carbs | 9.15g | 2% | |
| Sugars | 9.19g | 22% | |
| Protein | 17.05g | 20% | |
| Vitamin C | 7.2mg | 7% | |
| Iron | 0.8mg | 3% | |
| Calcium | 18.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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