Pork Loin

Learn how to do a competition trim and how to make the most succulent pork loin you’ve ever had. This one’s an award winner for a reason! 🐖🔪🏆

Ingredients:

1 Pork Loin

1 Large Aluminum Baking Pan

Pam Baking Spray

2 Sticks of Salted Butter

1 Butter Cutter (Optional)

Smoke’n Magic Pork Rub

Smoke ’n Magic Rib Rub

4 Cups of Brown Sugar

1 2.5 oz Bottle of Blues Hog Raspberry Chipotle BBQ Sauce

Smoke’n Magic Southern Twang BBQ Sauce

Temperature Probe

Aluminum Foil

Instructions

• Trim your pork loin
  • Trim off any loose pieces of meat or fat from your pork loin and round your edges. Be sure to cut out the fat, silver skin and gristle.
  • Take a pair of sharp kitchen shears and cut up and clean around the edges.
• Prepare your Pan
  • Take your large aluminum pan and apply a coating of Pam Baking Spray to it.
  • If you have a butter cutter, great! If not, take your two sticks of salted butter and slice them into thin, even slices and lay them down evenly in the bottom of your pan.
  • Slice your pork loin to fit, and place over top of your butter, inside your pan.
• Season
  • Apply a heavy coat of Smoke’n Magic Pork Rub to the top and sides of your pork loin.
  • Apply a light coat of Smoke’n Magic Rib Rub to the top and sides of your pork loin.
  • Pack all 4 cups of your brown sugar in and around the pork loin.
  • Let it sit for about an hour until the rub and sugar have set in.
  • Pro Tip: If you’re short on time, you can spritz with water or apple cider vinegar to speed up the setting-in process
• Cook and Glaze
  • Cook at 275° for 40-45 minutes
  • Remove your pork loin and add one bottle of Blues Hog Raspberry Chipotle BBQ Sauce evenly over the top
  • Pour one bottle of Smoke’n Magic Southern Twang BBQ Sauce over the top of the pork loin.
  • Check the internal temperature. We’re looking to cook until the internal temperature is 138°, then we let it rest until it reaches 142°. It’s easy to overcook, so if possible, use a temperature probe that you can keep an eye on as it cooks!
• Wrap and Rest
  • Once you’ve hit that perfect 138° remove your meat and wrap the top with aluminum foil. Wait about 30 minutes to allow the meat to rest.
  • After your meat has had a short nap, go ahead and slice it to your preferred thickness! Then, take some of the glaze left in the bottom of your pan and baste your slices. Go ahead and eat it plain, on sandwiches, with wild rice, or however it sounds best to you!

There’s a reason this one is an award winner! This tender, sweet, juicy pork loin is sure to impress and feed the next small crowd you’re looking to impress!

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