MGoBBQ: Bone-In Pork Loin with Peach Habanero Glaze
[Ed-Seth: We have the great pleasure of employing the services and serving utensils of the original barbecuing bloggerati Joe Pichey of GoBlueBBQ to write recipes for our most delicious sponsor, Stubb's BBQ sauce.
But don’t let that fool you into thinking it’s just sauce, because if you haven’t tried the rub yet you’re missing out on some of their best stuff!]
I have been waiting for this recipe all season. I am not kidding you. If you don’t believe me, just ask Seth how many time I texted him pics of my loin over the last few weeks. There is something sexy about pork covered in a sweet and spicy glaze just staring at me from across the room. That sweet scent permeating my nostrils and calling my name. GOBLUEBBQ….GOBLUEBBQ….GOBLUEBBQ. OK, no more beers for me. This is easily a top 5 recipe for me and is way easier that you think it would be. It requires very little grill skills and can be done in the oven if needed. Trust me, your tailgate guests will be salivating over your loin before its all said and done. This is a 3-4 cook, so don't forget to support our great sponsor and do some hummus dipping while you wait. I went with the edamame hummus this week. Fantastic flavor with some veggies and wheat thins!
Ingredients:
- Bone-In Pork Loin (5 - 7 bones)
- Meat Church Honey Hog Rub (meatchurch.com)
- Peach Jam
- Habanero pepper or Jalapeno Pepper Chopped into tiny pieces. (Seeds Removed)
Brine : Mix all ingredients and bring to rolling boil for 5 mins or until sugar and salt dissolve. Let cool.
3 cups water
1.5 cups Kosher Salt
1.5 cups brown sugar
3 sprigs or fresh thyme
1 Teaspoon black peppercorns (Whole)
5 cups Apple Cider
[After the JUMP: fat is flavor. And a doggie]
Directions:
The bone-in pork loin or center-cut rib roast as it’s also called is a nice combination of baby back ribs and pork loin. I look for one with a nice fat cap on the exterior that will help keep everything super moist throughout the 3 - 4 hour cooking process. You can see the fat cap on the bottom. Do not remove this. Fat is Flavor.
The first step is to remove the silver skin from the rib section. Notice the nice pink color on this sexy thing.
After this is gone, it’s time to toss it in the brine for a minimum of 6 hours. You can go up to 12 hours, but I wouldn’t go any longer than that. The meat tends to get a little mushy after 12 hours. Dip some hummus here as well. You have 6 strong dippable hours ahead.
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mmmm
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After 6 hours, you can see how the color of the loin has changed. It is definitely darker.
Fire up your grill or smoker to 250 - 275 degrees and add some pecan chunks. If you are using a gas grill, set it up for indirect heat and add some wet wood chips to a foil pouch and set on the burner. Season your loin with your favorite sweet rub. I went with Meat Church Honey Hog for this one. The color on this rub is fantastic as is the overall flavor on pork. Just wait until you see how this looks once it’s done. Place it on the grill with the fat cap up. The bones are on the bottom and will help protect the meat against any unexpected flare ups.
I let this go for about an hour before I started spritzing with apple cider. It’s not mandatory, but it helps keep things moist. This is how it started to look after only 90 minutes. I added my temp probe to monitor the internal temperature of the meat.
Here we are after 3 hours and an internal temperature of 130 degrees. This is when you want to add a layer of your habanero peach glaze. Just combine your peach jam and chopped up habanero bits and spread over the loin. If you can find a Habanero peach jam already made, perfect. If not, just make your own. I was able to add 2 layers of peach glaze before it reached 140 degrees. This beauty is done at 140 - 145 degrees.
Once you hit 140 degrees, remove from the heat and tent with some foil. The internal temp will continue to rise a few degrees, but it’s ok.
It’s best to let it rest for about 15 mins so the juices redistribute. If you slice into the loin immediately, the juices will run out and you’ll end up with a dry piece of meat. Just remember….You can’t stop all juices, you can only hope to contain them. Sorry, I couldn’t help it.
After 15 minutes, slice between the bones into individual chops and enjoy. These had a nice smoke ring along with a sweet and sticky exterior that everyone loved. The Meat Church Honey Hog was perfect alongside the peach glaze.
Yes, I may have picked a piece of meat off that bottom chop for Smokey Bones to sample. He was wearing his game day bow tie and waited patiently. How could I not give him some? He says GO BLUE!
October 27th, 2016 at 12:06 PM ^
I'm going to have some people over just to serve this thing.
October 27th, 2016 at 12:08 PM ^
FFS, I was trying to hold out for the last hour before lunch. This is just evil. I'm about to start gnawing on my monitor.
October 27th, 2016 at 12:10 PM ^
of your loin. Who are you, Anthony Wiener?
October 27th, 2016 at 1:19 PM ^
Loved that line!
October 27th, 2016 at 12:11 PM ^
Is delicious (I do this with grilled chicken), but talk about fire in the hole...
October 27th, 2016 at 12:14 PM ^
Somewhere in the process?
October 27th, 2016 at 12:29 PM ^
"salivating over your loin" are we not doing phrasing anymore?
October 27th, 2016 at 12:56 PM ^
Do they make a Michigan branded thermopen or are those just stickers?
October 27th, 2016 at 2:37 PM ^
and wanted one of my own. Ebay, Amazon and a few minutes of google searches left me empty handed. I actually can't find one for any team, college or pro. That seems a bit unlikely so maybe I'm just a bad googler.
October 27th, 2016 at 3:32 PM ^
It's a yellow Thermapen with stickers on it. Sorry guys. Maybe this will start the ball rolling for themed thermapens.
October 27th, 2016 at 12:59 PM ^
October 27th, 2016 at 1:15 PM ^
October 27th, 2016 at 3:33 PM ^
Exactly as MGOMILLER says. I couldnt have said it better.
October 27th, 2016 at 1:13 PM ^
I can't get enough of that White Bean Hummus, I replaced my sour cream addiction on chili with it. Honestly, name a food that I can't mix some hummus with?
Go Blue, Go Hummus
October 27th, 2016 at 1:28 PM ^
That looks awesome, will have to give that a try. Thanks for posting.
Is there a place where all of these great recipes that have been posted can be looked up?
October 27th, 2016 at 1:39 PM ^
The Game and I think I will serve this.
Also second the request for how to access your collection of recipes
October 27th, 2016 at 3:42 PM ^
Scroll up to the top just above the header and click on the MGOBBQ link. It will take you to all of them.
October 27th, 2016 at 1:39 PM ^
cute doge
October 27th, 2016 at 1:40 PM ^
You people with your backyards and your smokers and your ample space...
City living really blows sometimes.
October 27th, 2016 at 2:09 PM ^
and start salivating over that loin.
It looks fantastically delicious.
Would you suggest some wood chips to add any smoke flavor?
October 28th, 2016 at 7:50 AM ^
Sent from MGoBlog HD for iPhone & iPad
October 27th, 2016 at 2:14 PM ^
Haha your dog's face and bow tie are cracking me up.
October 27th, 2016 at 3:14 PM ^
That looks amazing - Thanks for the recipe and Go Blue!
October 27th, 2016 at 4:26 PM ^
October 27th, 2016 at 4:27 PM ^
October 27th, 2016 at 5:55 PM ^
Freakin' awesome; going to try it this weekend. Had a similar dish at a resort on the north shore (Turtle Bay?) and it was to die for.
October 28th, 2016 at 6:42 AM ^
October 30th, 2016 at 10:33 PM ^
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