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In the kitchen or on the smoker pork loin - Printable Version

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In the kitchen or on the smoker pork loin - T - 01-26-2009 02:31 PM

Just another fun way to BBQ a Pork Loin. Glad to share!

4-5 lb bonless rolled pork loin. I like to use a 8 #, in this case double the recipe.
1/2 cup soy sauce
1/2 cup bourbon
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1 clove garlic, minced or pressed
Put loin in a plastic bag. Blend the soy, bourbon, sugar, ginger and garlic; pour over roast, seal bag and let it marinate in the refigerator for several hours or all night's cool. Set rest of marinate aside. Smoke between 250-275 until internal reaches 160. Baste Loin several times with marinate during cooking. Warm remaining marinade and pass around the table to be spooned over sliced pork, if desired. If you want to do this In your oven, cook at 325 until internal temp of 160. Have fun!


Re: In the kitchen or on the smoker pork loin - Pegleg - 01-26-2009 03:02 PM

Okay T,
I really wanna try this one but the bourbon would not sit too well for someone working where I do. I went out on the net looking for an ingredient substitution and found this off of Gourmetsleuth.com below is a copy of what it stated on their website. Thoughts? Suggestions?


Ingredient Substitutions
Bourbon extract
For 1 tbsp bourbon substitute 1 tbsp vanilla extract plus 2 tbsp water. Non-alcoholic vanilla extract. Sparkling apple cider, sparkling cranberry juice - or sparkling grape juice.

Lyle


Re: In the kitchen or on the smoker pork loin - T - 01-26-2009 03:27 PM

Yo Lyle, go with it and see what happens man, it's all about the journey. I know I really like this recipe. Remember to baste it, remember, remember, remember. Have fun and don't dry it out!