MGoBBQ: Molasses Pork Loin Comment Count

GoBlueBBQ

[Sponsor Note (via Seth): Lantana buys all of Joe’s ingredients so he can make these awesome recipes for us.

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I brought the carrot one to Thanksgiving and put it in a dish, and kinda didn’t want to admit I hadn’t made it after the compliments it got. Also it’s not made of kitens!]

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I don’t know about you, but I am full of ham and turkey and stuffing and a few other tasty Turkey Day treats. I am already looking forward to the weekend and tossing some protein on the pit. Sure, I could make a few leftover sandwiches, but I’d prefer to stir the coals a little and get some smoke rollin’. I have been wanting to try this recipe for awhile and figured this would be a great time to try it. This time of the year, you will find pork loins on sale that will dare you to pass them up. I found pork loins on sale for .99 C a lb and walked out with a dozen or so. My freezer is a bit full at the moment. Toss on an addicting molasses glaze and we have a winner.

I like to kick back with a Lantana Carrot Sriracha Hummus while this is on the smoke and dip with leftover veggies. I tried these “veggie" things on Thanksgiving and they are not half bad.

Ingredients:

  • Pork Loin
  • Favorite Rub - (I like something sweet on pork)
  • Molasses Glaze
  • 1 cup Molasses
  • 1/4 cup Dijon Mustard
  • 1/2 finely chopped shallot
  • 1 TBS freshly ground pepper
  • 1/4 cup OJ

[After THE JUMP: HAM]

Directions:

Fire your grill or smoker up to 275 degrees and add some pecan chunks. I still have the use of the Memphis pellet grill and will go with that, These pellet grills are actually growing on me. Season your loin with your favorite sweet rub. Feel free to give it a good coat. This hunk of pork can take on a lot of rub.

2

Once the smoker is ready, toss the loin over direct heat. We are searing the exterior and getting some of that tasty charred goodness.

3

Once you get some color on all 4 sides, move the loin over to indirect heat and let it go for about 45 - 60 minutes. We are now slow smoking the loin and adding some pecan flavor. I like to run my pit around 275 degrees. Feel free to smoke anywhere from 225 - 300. Don’t forget your trusty instant read thermometer. Once the loin is taking in some smoke, we can make a quick glaze. This is super easy and can be used on just about anything. It’s addicting. Toss the glaze ingredients into a mason jar and shake. Super Easy.

4

Once the loin hits 130 internal, we can start glazing.

5

I like to glaze every 10 minutes and let the sugars from the molasses and OJ caramelize. This gives it that tacky exterior and pairs perfect with that charred flavor. Once we hit 145 degrees, it’s time to pull that loin.

6

Once the loin is off the heat, let it rest for about 10 - 15 minutes. I like to loosely tent mine with foil.

7

After it has rested, slice and drizzle with the extra glaze.

8

The molasses and black pepper pair perfectly with pork. The OJ adds some fruit flavor and the mustard is always welcome in my sauce.

9

I hope everyone had a great Thanksgiving and enjoyed time with the fam. Enjoy the tailgates on Saturday and let me know how the pork turns out. GO BLUE !!!!!!!!!

Comments

bsand2053

November 24th, 2017 at 12:20 PM ^

Are pellet smokers that much easier than the old ones?  I've been thinking about getting into smoking and something just feels less organic about using pellets.