“While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
  2. Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
  3. Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
  4. Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.

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