Tn Pork Loin with Nashville Barbecue Sauce

This past 4th weekend we were watching TV and the show Barbecue University and they cooked this dish. I went to bed that night and all I could do was think about this piece of meat and cooking it. Luckily we had a last loin in the freezer and I knew I had to give this a try and boy was it worth it! I may cook this again it was so good and try it on some ribs.

It does have a lot of steps but don't let it scare you its not hard.

1 center cut pork loin about 21/2 to 3 pounds
5 Tablespoons Tn whiskey like Jack Daniels
2 Tablespoons Cold Mt. Rub or favorite barbecue rub (we used the Cold Mt Rub

6 Tablespoons Dijon mustard.... we used creole

1/2 cup firmly packet brown sugar + 4 Tablespoo
4 slices bacon

Nashville Sweet Barbecue sauce

Butcher's string
2 cups wood chips preferably hickory soaked for 1 hour in water then drained

Cold Mt Rub

1/2 cup kosher or sea salt(we used about 1/4)

1/2 cup brown sugar

1/2 cup fresh ground black pepper (we used about 1/4)

1/2 cup paprika

Glaze

3 Tablespoons salted butter

3 Tablespoons brown sugar

3 Tablespoons Dijon mustard(we used creole)

3 Tablespoons Tn. Whiskey

Nashville Sweet Barbecue Sauce (separate ingredients from top)

2 cups ketchup

1/2 cup firmly packed brown sugar

6-8 fresh lemon juice about 3 -4 lemons

1 teaspoon grated lemon juice

2 Tablespoons molasses (we did not have any so left this out)

1 Tablespoon Worcestershire sauce

1 1/2 liquid smoke

2 teaspoons dry mustard

1 teaspoon onion powder

1/2 teaspoon ground black pepper

we added a dash or a tiny pinch of cloves.

Combine everything together in a nonreactive pan and whisk to mix. Let the sauce gradually come to a simmer over med. heat and simmer till thick about 8 to 10 minutes.

Let cool to room temp and put in jar and refrigate until serving. Will keep for several weeks.

This was a great sauce we really liked it

A. Make the rub: place all ingredients in a bowl and mix using fingers. Store in airtight jar away from heat or light and will last 6 months

B. Make the glaze: Combine butter,brown sugar,mustard and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes and set aside.

C. Using a sharp knife cut the roast almost in half lengthwise stopping about 1 inch from edge. Open like a book. Take a Tablespoon of whiskey and sprinkle over roast and let it sit for 5 minutes. Sprinkle a third of the rub on the inside of roast. Take 3 tablespoons Dijon mustard and rub on inside over the rub with spatula or spoon. Sprinkle 1 Tablespoon brown sugar over rub.

Sprinkle 1 Tablespoon of whiskey over rub. and close. sprinkle remaining rub over meat on the outside.
D. Cut the butchers string into 4 pieces about 13 inches long. Position the pieces of string on work surface about 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of strings. Set roast on top and place slices of bacon on each side and on top. Tie string starting at each ends and going to the middle last (May need two people to do this.) Set aside.
E. Set up the grill for indirect grilling and preheat to medium. We used a charcoal grill grill. Place a drip pan in the center and place wood chips on coals

F. When ready place roast on hot grate and over the drip pan away from the heat and cover the grill.

We used a meat thermometer (best gadget I ever bought)

Cook the roast about 1 to 1 1/2 hours. the thermometer should read 160 to 165
Start basting roast after 30 minutes with the glaze every 15 minutes.

G. Transfer roast when done to cutting board and let rest for 5 minutes then remove strings and slice the roast and drizzle any remaining glaze over it. Serve with Barbecue Sauce on side

Smoked Pork Loin

When we did our pork butts in the smoker we also did a pork loin and it turned out pretty good. Not as good as the Butt but we have been eating on sandwiches made with it.

Rosemary Pork Loin roast in crock pot

I had a dish like this at a friends house a few years back and have been wanting to fix one my self. This is a comination of several I found on Zaar

1 3-31/2 lb pork loin roast

1 Tablespoon rosemary

1 teaspoon black pepper

1 package dry onion soup mix

8 cloves of garlic

1/2 teaspoon sage

2 Tablespoons olive oil

3 Tablespoons veg oil

1 small onion diced

4 carrots sliced

1 can cream of mushroom soup

1 can cream of celery soup

add water if needed

3 med potatoes (red) cubed

Fresh or can of mushrooms

With a strainers separate dried onions from the dry powder in a small bowl mix in rosemary black pepper and sage add olive oil and whisk together. Rub all over roast.

Heat 3 Tablespoons veg oil and brown roast on all sides remove and when cool enough to handle make slits and insert garlic cloves.

Place in crock pot add soups add carrots potatoes onion

add water if needed.

cover and cook on low 6-8 hours depending on your crock pot.

Remove and if gravy is not thick enough can add a little flour or cornstarch.

Serve with rice.

Pork Loin Roast with Blackberry_Gorgonzola Sauce

Yum Yum! We even belive it or not had a few wild blackberrys growing on our back fence that were ripe that we added. Spouse thought that the cheese was a little strong but I liked it and did add when served.
We had a smaller roast about 2 1/2 lb aso we cut back on the cheese and blackberry preserves by about 1/2.
4 lb pork loin roast
1 12 oz. jar rasberry (we used blackberry preserves)
1 tbsp honey
1/2 lb gorgonzola cheese, crumbled
1/2 cup pecans
salt
pepper

preheat oven to 325
season pork with salt and pepper
cook on roasting rack in shallow baken pan uncovered for approximately 2 hours.
toast pecans in a skillet till they began to darken then set aside.
In same skillet mix blackberry preserves with honey and black pepper to taste.
Stiring often, heat till it reaches a boil, then reduce heat and simmer for a couple minutes.
Add 1/2 pecans chopped and 1/2 cheese to sauce.
After two hours remove roast and spoon half of the blackberry sauce over the roast.
Return to oven and cook approximately 30 more minutes.
When done remove from oven and let sit for 15 minutes befor slicing.
Garnish each portion with more of the blackberry sauce and crumbled cheese and toasted pecans.

Apricot_Rosemary Glazed Pork

The recipe is courtesy of Betty Crocker.

2¼ hours 10 min prep SERVES 10
3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry or cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped

Preheat oven to 350 degrees.
Remove any excess fat from the roast.
Place roast in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spary.
Sprinkle with salt and pepper.
In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
Insert meat thermometer so tip is in center of thickest part of pork.
Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the therometer reads 155 degrees.
Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160 degrees.
Cut roast into slices.
Heat the reserved apricot mixture and serve with roast.

This was very good so good in fact; that we forgot to take a picture after we took it out the oven, the smell while cooking was to die for. We were a little leery as we are not great fans of apricots but thought we would give it a try and boy are we glad we did. We used apple juice instead of the cooking sherry. This was a great way to cook a pork loin roast, we will make again, and next time take a picture. Try this one it was very tasty.