Shooter
Living life on the heavies.
Well the store had pork loin on sale so I grabbed two 6 pounders and headed home. Not pork tenderloin but loin. I used this recipe that I found on the internet and what a killer piece of meat does it produce.
First take the loin, fat side down, and salt and pepper it, or apply your go to pork rub. I like to use coarse sea salt, table salt just doesn't do it. Also fresh cracked pepper. Do so to your liking. Pat the salt and pepper in and proceed to coat with a medium layer of plain yellow mustard and let sit out for a half hour or so until the the mustard starts to firm up. Don't worry you will not be able to taste to the mustard at the end, it helps seal the meat and prevent moisture loss. Also go with a sweeter wood, I use a blend of apple and cherry.
The sauce is as follows, the ingredients are a somewhat different than you might be used to but its a killer sauce. Below is for one six pound loin so I doubled it.
Mahogany Sauce:
3 strips bacon, diced
1/2 cup chopped sweet red onion
3 cloves chopped garlic
1 cup grape jam
1 cup catsup
2 tablespoons apple cider vinegar ( I didn't have any so I used a splash of apple juice, not the same I know)
2 tablespoons of your favorite whiskey (I used more than a few tablespoons!!)
The above is the standard recipe, I added a few bottle shakes of Worcester sauce and a little of Pappy's marinade. If you are not familiar with Pappy's they make the best outta the bottle BBQ sauce you will find, Link (the first page after I googled it). Feel free to add as you like keeping in mind this is meant to be a little on the sweet side.
Toss the bacon and onions in a skillet and sauté them until the onions are nice and tender then throw in the garlic and sauté for another minute or so. Add everything else and simmer for 15-20 minutes. Transfer to a food processor and blend down until you get a smooth mixture. Depending on the consistency you may or may not want to cook it down some more. Once the pork reaches a temp of 145 or so, then start basting every so often until the temp gets to your liking. I prefer 152-155. I then pull it and place it in a dish and cover with aluminum foil for 15-20 minutes letting it finish up on its own.
It took about 6.5 hrs once it hit the smoker and I kept it at 250 most of the time.
Enjoy
First take the loin, fat side down, and salt and pepper it, or apply your go to pork rub. I like to use coarse sea salt, table salt just doesn't do it. Also fresh cracked pepper. Do so to your liking. Pat the salt and pepper in and proceed to coat with a medium layer of plain yellow mustard and let sit out for a half hour or so until the the mustard starts to firm up. Don't worry you will not be able to taste to the mustard at the end, it helps seal the meat and prevent moisture loss. Also go with a sweeter wood, I use a blend of apple and cherry.
The sauce is as follows, the ingredients are a somewhat different than you might be used to but its a killer sauce. Below is for one six pound loin so I doubled it.
Mahogany Sauce:
3 strips bacon, diced
1/2 cup chopped sweet red onion
3 cloves chopped garlic
1 cup grape jam
1 cup catsup
2 tablespoons apple cider vinegar ( I didn't have any so I used a splash of apple juice, not the same I know)
2 tablespoons of your favorite whiskey (I used more than a few tablespoons!!)
The above is the standard recipe, I added a few bottle shakes of Worcester sauce and a little of Pappy's marinade. If you are not familiar with Pappy's they make the best outta the bottle BBQ sauce you will find, Link (the first page after I googled it). Feel free to add as you like keeping in mind this is meant to be a little on the sweet side.
Toss the bacon and onions in a skillet and sauté them until the onions are nice and tender then throw in the garlic and sauté for another minute or so. Add everything else and simmer for 15-20 minutes. Transfer to a food processor and blend down until you get a smooth mixture. Depending on the consistency you may or may not want to cook it down some more. Once the pork reaches a temp of 145 or so, then start basting every so often until the temp gets to your liking. I prefer 152-155. I then pull it and place it in a dish and cover with aluminum foil for 15-20 minutes letting it finish up on its own.
It took about 6.5 hrs once it hit the smoker and I kept it at 250 most of the time.
Enjoy
