MacKenzie Posted March 19, 2016 Report Share Posted March 19, 2016 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. 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. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 19, 2016 Report Share Posted March 19, 2016 Is it Sunday yet?? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2016 Author Report Share Posted March 19, 2016 (edited) Almost, tinyfish, just one more sleep. Edited March 19, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 19, 2016 Report Share Posted March 19, 2016 Watching Quote Link to comment Share on other sites More sharing options...
Geo Posted March 20, 2016 Report Share Posted March 20, 2016 It's "Sunday" in Indonesia! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2016 Author Report Share Posted March 20, 2016 and it's Sunday in Canada too, the clock is ticking, the KK is load and the torch is counting down to light off.:) Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2016 Author Report Share Posted March 20, 2016 (edited) 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- 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.:) Roasted at 325 - 350F. Over shot the IT, it went to 158F instead of the 145-150F range I was aiming for. Just off the grill and still steaming. Sliced and it was very moist eve if you can't tell in this pix. Plated. Added a few goodies. 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 March 21, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Geo Posted March 20, 2016 Report Share Posted March 20, 2016 With a loin like that, why would you WANT to fix it any the way! Looks delicious! Great pictures too. Stay out of that storm. Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 21, 2016 Report Share Posted March 21, 2016 Really nice looking pork loin. . It does make it look small sitting in the big basket. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted March 21, 2016 Report Share Posted March 21, 2016 Awesome, MacKenzie!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 21, 2016 Author Report Share Posted March 21, 2016 Thanks, Tony, that is exactly what I thought when I was eating a repeat today using some leftovers.:) Quote Link to comment Share on other sites More sharing options...
