One 4 lb pork loin trimmed of fat and butterflied with two trenches per side
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001805.jpg)
6 cloves garlic
1/4 cup fresh rosemary leaves
1 tbls kosher salt
1 tbls black pepper
2 tbls olive oil
Into your chopper to make a paste, spread paste over your pork loin
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001806.jpg)
Time for a little bondage...Fold pork loin back over, using butchers twine tie at 1 inch intervals. Paste that is forced out is spread on the outside. Let rest in the fridge for at least 4 hours (overnight would be even better) Remove from fridge and let it rest while the smoker heats up
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001807.jpg)
Into the smoker @ 220 using your choice of wood (you know what I used ;D) 2 hours of smoke, until IT of 150, about 4-5 hours
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001808.jpg)
Pull from smoker and FTC till dinner time
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001810.jpg)
C
I'd Hammer That!!!! It looks great WTS
Looks real tasty there WTS! ;)
Droolin' all over the keyboard again! ::)
Mike
Looks good WTS...what would you serve that with? A pasta perhaps? Maybe a veggie ladend pasta...like a primavera? No sauce to speak of...just a drizzle of olive oil and S&P?
LQ,
Last night I was to beat to even care about what went with the pork (5 acres of mowing and weed eating)
Tonight with the leftovers some nice pasta with a tomato sauce and stewed tomato base and garlic, along with garlic toast! Too bad garlic doesn't work on mosquitos, the little bas**rds had a feast on me yesterday! :o
C
Sounds good WTS...just wondered if it could be garlic over-kill. Don't get me wrong...I'd do it in a heartbeat...but I'm a bit of a garlic freak...just thought about a nice little side dish (w/o garlic) for people who are not as freaky as I??? ;D Well...and you... :D
6 cloves of garlic isn't overload unless maybe it was on a little crouton. ;)
Now 1/4 cup of rosemary is probably over the top for me. :o
Looks great WTS.
It is 4lbs of pork tho Giz...My assumption is WTS meant 1/4 cup fresh before the chopper...not overkill on the loin with the paste (looking at the pic)...WTS can comment better then I...
Look super good. Congrats on your success.