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| Chef | |
| Submitted | August 15th 2008 |
| Cuisine | American |
| Category | Main Course |
| Level | Intermediate |
| Servings | 6 |
| Rating |
Ingredients
1 Pork Loin (4-6 lbs)
1 Cup apple cider/ freshly pressed app
1/3 Cup apple jelly
1/4 Cup vegatable oil
2 Tablespoons Worcestershire sauce
3 Tablespoons cider vinegar
2 Tablespoons Dijon mustard
2 Tablespoons dried rosemary
1 Teaspoon dried sage (crumbled)
2 Teaspoons finely ground kosher salt
1 Teaspoon ground black pepper
2 Fl. Ounces Jack Daniel's
Pork loin marinated in apple cider and Jack Daniels and then smoked over apple wood.
Directions
Pour all of your ingredients (except the pork loin of course!) into a blender and blend until creamy.
Note: I suggest buying "GOOD" fresh pressed apple juice/cider that has to be refrigerated. If it's sitting on the store shelves at room temp., well, I consider that stuff barely fit for human consumption.
Put the pork loin into a big plastic bag (a zip lock gallon bag should work) and pour the marinade over the pork loin. Toss around a little to coat the pork evenly.
Marinate in your fridge overnight.
Take pork loin out of the marinade and pat dry. Option: you can apply your favorite BBQ rub on to the pork at this time which will give you a nice, flavorful crust. I suggest the "Magic Dust BBQ Rub".
Fire up your smoker or grill to 230 degrees. Toss in some apple wood chips (soaked for an hour) over the coals or put the chips into a tin foil pouch with holes poked in it. Place this pouch over the burner if you are using a gas grill.
Smoke the pork loin at 230 degrees until the internal temp reaches 165 degrees (approx. 3 hours). Slice the loin at about 1/2" thick slices. Serve with or without BBQ sauce on the side. Apple City BBQ sauce is good here, but the loin is so flavorful you don't really need it.
Put the pork loin into a big plastic bag (a zip lock gallon bag should work) and pour the marinade over the pork loin. Toss around a little to coat the pork evenly.
Marinate in your fridge overnight.
Take pork loin out of the marinade and pat dry. Option: you can apply your favorite BBQ rub on to the pork at this time which will give you a nice, flavorful crust. I suggest the "Magic Dust BBQ Rub".
Fire up your smoker or grill to 230 degrees. Toss in some apple wood chips (soaked for an hour) over the coals or put the chips into a tin foil pouch with holes poked in it. Place this pouch over the burner if you are using a gas grill.
Smoke the pork loin at 230 degrees until the internal temp reaches 165 degrees (approx. 3 hours). Slice the loin at about 1/2" thick slices. Serve with or without BBQ sauce on the side. Apple City BBQ sauce is good here, but the loin is so flavorful you don't really need it.
Citation: Inspired by Mike Mills. I changed it slightly by adding JD & subbing in fresh apple cider for apple juice conc.