Honey Glazed Pork Loin
Honey Glazed Pork Loin was a very moist and tender smoked pork loin with a hint of sweet and savory at the same time. It was a great dinner, but later the sandwiches with ½ inch slices of pork were crazy good!!!
We brined it the day before and then injected it with Butcher BBQ Pork Injection. Then seasoned with Butcher BBQ Honey Rub and a honey glaze. We finished it off with Mountain Maple “Kiss of Smoke”…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Sawtooth Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: http://datenightdoins.com/video-honey-glazed-pork-loin/
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 2 ½ hours at 225 degrees (107c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple
Ingredients: Honey Glazed Pork Loin
- 1 4lb. boneless pork loin
- Butcher BBQ Honey Rub, to taste
- 1 cup orange blossom honey
- Butcher BBQ Pork Injection
Ingredients: Brine
- ¼ cup Butcher BBQ Pork Injection
- 1 cup brown sugar
- 1 cup kosher salt
- 3 cups water
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
Our Ingredients
Inject the Pork
Insert the Maverick Meat Probe
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
On the Grill with My Maverick ET 732
A “Kiss of Smoke”
Coat with Honey the Last Half Hour of Your Cook
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
Cooking Directions: Honey Glazed Pork Loin
Mix your brine and place it and your pork into a large freezer bag overnight. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. You’ll see it expand and grow as it fills up with flavor.
Season it well with your Butcher BBQ Honey Rub, insert the Maverick meat probe and you are ready for the grill.
Preheat the Sawtooth grill to 225 degrees (107c) for 2 ½ hours or until you reach an internal temperature around 140 degrees (60c), pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Do a nice coat of honey the last half hour of your cook. Your cooking time may vary a bit due to the size of your pork loin, so go by temperature more than time.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
Lookin’ Good
Time to Bring It In
Moist and Tender
Honey Glazed Pork Loin
A Wood Pellet Grill Recipe
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…
Live your Passion and Do What you Love,
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Butcher BBQ
http://www.butcherbbq.com/
Our Cutlery Provided By:
- 1 4lb. boneless pork loin
- Butcher BBQ Honey Rub, to taste
- 1 cup orange blossom honey
- Butcher BBQ Pork Injection
- Ingredients: Brine
- ¼ cup Butcher BBQ Pork Injection
- 1 cup brown sugar
- 1 cup kosher salt
- 3 cups water
- Mix your brine and place it and your pork into a large freezer bag overnight. Next day set the pork loin out and let it come to room temperature (it will cook more evenly) and inject it with all of the Butcher BBQ Pork Injection it will hold. You’ll see it expand and grow as it fills up with flavor.
- Season it well with your Butcher BBQ Honey Rub, insert the Maverick meat probe and you are ready for the grill.
- Preheat the Sawtooth grill to 225 degrees (107c) for 2 ½ hours or until you reach an internal temperature around 140 degrees (60c), pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- Do a nice coat of honey the last half hour of your cook. Your cooking time may vary a bit due to the size of your pork loin, so go by temperature more than time.
