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MacKenzie

Spicy Smoke Roasted Pork Loin

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I found this recipe in Ruhlman's book  Charcuterie.   Mixed up the rub and applied it all over the pork loin. Then wrapped it with Saran Wrap and it is now sitting in the fridge until Sun.  when I will put it in the KK rotisserie and smoke at 325F until the IT is 145-150F, about 45mins-1 hour.

 

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This the rub recipe that Ruhlman gave.

Rub

5g ground black pepper

1.5g cayenne pepper

8g chili powder

8g ground coriander

6.6g dark brown sugar

1g dried oregano

16g Spanish paprika

20g kosher salt

5g ground white pepper

Combine all ingredients. Store in airtight container, keeps for 4 months. 150g or 3/8 cup.

 

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While I was waiting for the grill to heat up I took these pixs. Tomorrow they will be buried under a whack of snow after the predicted storm passes.

Heather-

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Here we go, it's time to put the loin in the rotisserie. I tied to make the loin a little more round. It didn't occur to me to use the reducer for the rotisserie but I should have as this roast was not that big, next time.:)

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Roasted at 325 - 350F. Over shot the IT, it went to 158F instead of the 145-150F range I was aiming for.

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Just off the grill and still steaming.

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Sliced and it was very moist eve if you can't tell in this pix.

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Plated.

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Added a few goodies.

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It was delicious and I might never do a loin any other way. Spicy but not too, and moist. :) Normally pork loin is not my favourite meat I mostly eat it for something different but not from now on.

Edited by MacKenzie
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