Glazed Pork Loin With Cilantro And Garlic
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water2 cups
Apricot Nectar1 tsp
Kosher Salt1 cup
Granulated Sugar1 tbsp
Sweet Paprika3 tsp
Dry Mustard1 tsp
Garlic Salt1 tsp
Lemon Pepper1 tsp
Old Bay Seasoning1 tsp
Ground Cumin1 cup
Apricot Preserve1.5 tbsps
Lemon Juice (freshly squeezed)3 tbsps
Cilantro (finely chopped)2 tbsps
CanolaDirections:
1
Place the pepper flakes in a small bowl and pour the boiling water over them
2
Let sit for 1 to 2 minutes to rehydrate the flakes
3
Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender
4
Stir in the pepper flakes and the soaking water
5
Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close
6
Roll the bag to evenly coat the meat
7
Refrigerate for at least 6 hours, or up to 12
8
Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F
9
Combine all of the seasoning blend ingredients
10
Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine
11
Set aside
12
Remove the loin from the brine and lightly pat dry with paper towels
13
Sprinkle the rub evenly on all sides
14
Using your hands or a brush, evenly, but lightly, coat the loin with canola oil
15
Insert a remove thermometer into the center of the meat
16
Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes
17
Give the glaze a quick shake to reincorporate any ingredients that may have settled
18
Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes
19
At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done
20
Pour about half of the remaining glaze on a cutting board and top with the loin
21
Let rest for 10 minutes
22
Slice the meat into 1/4-inch slices
23
Dredge the slices in the glaze, adding additional as needed to coat the exposed sides
24
Sprinkle with fleur de sel and pepper
25
Place the pepper flakes in a small bowl and pour the boiling water over them
26
Let sit for 1 to 2 minutes to rehydrate the flakes
27
Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender
28
Stir in the pepper flakes and the soaking water
29
Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close
30
Roll the bag to evenly coat the meat
31
Refrigerate for at least 6 hours, or up to 12
32
Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F
33
Combine all of the seasoning blend ingredients
34
Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine
35
Set aside
36
Remove the loin from the brine and lightly pat dry with paper towels
37
Sprinkle the rub evenly on all sides
38
Using your hands or a brush, evenly, but lightly, coat the loin with canola oil
39
Insert a remove thermometer into the center of the meat
40
Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes
41
Give the glaze a quick shake to reincorporate any ingredients that may have settled
42
Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes
43
At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done
44
Pour about half of the remaining glaze on a cutting board and top with the loin
45
Let rest for 10 minutes
46
Slice the meat into 1/4-inch slices
47
Dredge the slices in the glaze, adding additional as needed to coat the exposed sides
48
Sprinkle with fleur de sel and pepper