Orange Ginger Pepper Pork Loin

Orange Ginger Pepper Pork Loin, Grill Grate, Maverick, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Pellet Grill Recipe, BBQ recipe, Barbeque recipe, smoker recipe, BBQ Grilling recipes, wood pellet grill, wood pellet grill recipe, Wedgie, Green Mountain Grills

Orange Ginger Pepper Pork Loin

Orange Ginger Pepper Pork Loin, tender and juicy with a hint of pineapple and ginger. Pork loin is one of our favorite cuts of pork, boneless or bone in. There is so much you can do with them. We often cut 2 inch chops that we grill BBQ or smoke or do the same with a loin roast.

We had our butcher Juan cut the chime bone in the beautiful 7 ½ pound bone in pork loin and brined it for 2 days in our Orange Ginger Pepper brine. Life is good and so is this Orange Ginger Pepper Pork Loin.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain 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…

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

Prep Time: 15 minutes, then in brine overnight
Cook Time: 2 hours @ 300* (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Gourmet Blend

Ingredients: Orange Ginger Pepper Pork Loin

Brine Ingredients:

Glaze Ingredients: 

  • 2 cups Orange Marmalade
  • 1/3 cup orange juice

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe
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The “HOT” Brine

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I add Ice to Speed up the Cool Down

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Juan Cut the Bones

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

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Into the Brine Bag

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Cover with Orange Juice

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We Always Put It into a Pan and Then the Refrigerator

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

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Rinse Clean and Pat Dry

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Oil and Season

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Light Your Wedgie 

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

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In The Smoke

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Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

Cooking Directions: Orange Ginger Pepper Pork Loin

Place the ingredients for the brine in a sauce pan with 2 cups of orange juice and 1 cup pineapple juice. On the stove top bring your brine up to a low boil as you stir the seasoning to help them melt and blend. About 5 minutes. After it is blended you need to let it cool so it doesn’t melt your brining bag. I add ice cubes to it to speed up the cooling.

Place your pork loin into the brining bag and pour the “COOL” brine into the bag. Top off with the rest of the juice until your pork is completely covered. Seal the bag getting all the air out of it you can. If needed to cover the pork loin you can add more juice. Now gently squeeze the bag a few times to mix the brine and juice.

Place it into the fridge overnight or a few days turning it over a few times until you are ready to cook. Patti always places it in some kind of pan in case it leaks.

When you are ready to grill pull your pork loin out of the brine and rinse it off washing away all the salt and pat dry. Just pour the brine down the sink.

Oil your pork loin (we used Duck Fat” spray from Our Store) then generously sprinkle your pork loin with Chef of the Future Orange Ginger Pepper. The oil helps with both browning and your seasoning sticking to the pork.

Light your Wedgie (Our Store) and preheat your Grill Grates to 300* (149c) and place your pork loin directly onto the grill for about 2 hours. But don’t cook by time, cook by internal temperature, of at least 145* (64c).

For the Orange Glaze mix the Orange Marmalade and orange juice together and heat with low heat until smooth and blended. Brush on the last 30 minutes of your cook.

When your Orange Ginger Pepper Pork Loin reaches an internal temperature around 145* (64c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (64c). Keep in mind that the pork 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.

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.

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

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Brush with the Glaze the Last 30 Minutes of Your Cook

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Time to Bring It In

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Love Our  Mavericks

Cooking In the Oven: Orange Ginger Pepper Pork Loin

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.
Do 2 hours @ 300* (149c). 

Orange Ginger Pepper Pork Loin
A Wood Pellet Grill Recipe

Orange Ginger Pepper Pork Loin, Grill Grate, Maverick, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, Pellet Grill Recipe, BBQ recipe, Barbeque recipe, smoker recipe, BBQ Grilling recipes, wood pellet grill, wood pellet grill recipe, Wedgie, Green Mountain Grills

Looking Good

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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

https://datenightdoins.com
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Date Night Butt Rub

Date Night Heat”, Add a Little Heat to Your Meat”

Date Night Gourmet Steak Seasoning

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

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/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

The Smoking Wedgie
Our Store: https://datenightdoins.com/store/Smokin-Wedgie-c25501414

Duck Fat
Our Store: https://datenightdoins.com/store/Duckfat-c25501422

Our Cutlery Provided By:

https://datenightdoins.com

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