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Peachy Smoked Pork Loin

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HistoricFoodie View Drop Down
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    Posted: 03 June 2013 at 06:03
I've had this recipe kicking around for years, but with one thing and another never got around to making it until this weekend. Now I'm kicking myself for having waited so long.

Peachy Smoked Pork Loin

2-3 lb boneless pork loin
1 tbls salt
1/2 tsp pepper
1 tsp ground ginger
2 tbls cooking oil
2 tbls apple cider vinegar
1/2 cup brown sugar
3 tbls chile sauce
1 28 oz can peach slices

Blend all ingredients except pork until smooth. Marinate pork in half the marinade overnight or up to two days.

Set up the grill for indirect cooking, and grill the pork, basting often with remaining marinade, until internal temperature reaches 150F. Remove from grill and let rest ten minutes.

Serve in thick slices, using remaining marinade as sauce.

A couple of notes. Leave the fat cap in place on the loin, and cook it fat side up. That should go without saying (which is what the recipe does).

I used my Jaccard, judiciously, on the loin. This wasn't to tenderize it, but to open channels into the meat so it became fully infused with the flavors of the marinade.

Cooking temperature was slightly higher than for smoking, about 300F. A 3-lb+ loin, at that temperature, took right on an hour. Your mileage may differ.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2013 at 08:08
Brook,
 
Gorgeous taste profile ...
 
Thanks for posting the recipe ...
 
Margi.   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2013 at 09:13
No reason you can't make this in the oven, Margi.

I'd set the temp at 300F. And, if you want, add a couple of drops of liquid smoke to make up for the smokiness you'd get by grilling.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2013 at 09:46
Brook,
 
You must be reading my mind !
 
I was thinking to do just that -- oven roast ... 300 degrees farenheit !
 
Great thanks again.
 
Lovely taste profile ..
 
*** do you have a chili sauce recipe ? 
 
or did you employ a  Bottle Brand ? If so, which ones do you suggest ? 
 
THANKS ... Thinking this would be real nice for July 4th ... at  Magazine Office .. we are each bringing a dish ...
 
M.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2013 at 10:05
I probably do have a recipe, Margi. But the truth is, I use bottled sauce for this.

I don't think brand matters that much. I have several. This time I used one identified as Szechwan Chili Sauce. But Heinz would probably work just as well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2013 at 14:11
Brook. I have seen Paul Newmans . And Heinz... I shall browse in the interntl supermkt ... If u come acroo a home made please do post. Would be very grateful ... Thanks again.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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