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Decided to try something different today. Rubbed a pork loin with yellow mustard for a binder, then seasoned it with SPG, Lawry's, and Killer Hogs The BBQ rub.
Then onto the smoker at 200° until I hit an IT of 120°. Pulled the loin and bumped the smoker to 500°. Put the loin back on to sear until it hit an IT of 140°. Basically doing a reverse sear on the pork loin.
While the loin was searing I made up some homemade cranberry sauce with honey, OJ and 12 oz of whole cranberries. I combined the honey & OJ and simmered for about 5 minutes then I added the cranberries and cooked it down for 15 minutes.
I couldn't be happier with how this all turned out. The pork loin was incredibly juicy with an amazingly flavorful crust. But, for me, the star of the show was the cranberry sauce, it was so good!
I can't wait to make a sandwich with the leftovers and put some of that cranberry sauce on top.
Sent from my SM-G975U using Tapatalk
Then onto the smoker at 200° until I hit an IT of 120°. Pulled the loin and bumped the smoker to 500°. Put the loin back on to sear until it hit an IT of 140°. Basically doing a reverse sear on the pork loin.
While the loin was searing I made up some homemade cranberry sauce with honey, OJ and 12 oz of whole cranberries. I combined the honey & OJ and simmered for about 5 minutes then I added the cranberries and cooked it down for 15 minutes.
I couldn't be happier with how this all turned out. The pork loin was incredibly juicy with an amazingly flavorful crust. But, for me, the star of the show was the cranberry sauce, it was so good!
I can't wait to make a sandwich with the leftovers and put some of that cranberry sauce on top.
Sent from my SM-G975U using Tapatalk
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