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Indulge in the smoky elegance of Smoked Bourbon Peach Pork Loin, a recipe by none other than Steven Smokehouse, one of The MeatStick Brand Ambassadors. The smoky flavors infused during the cooking process mingle harmoniously with the natural sweetness of the pork loin. The Pit Barrel All Purpose Rub adds a deliciously balanced combination of spices that enhances the meat's rich flavor. The Crown Royal Peach glaze takes it to the next level, providing a sweet and tangy burst that perfectly complements the smoky undertones. Each bite offers a delightful balance of flavors that will leave your taste buds dancing with delight!
1. Injecting the Pork Loin:
Begin by injecting the pork loin with peach juice. This will infuse the meat with a subtle sweetness and help keep it moist during the cooking process.
2. Rubbing the Pork Loin:
Generously apply the Pit Barrel All Purpose Rub to the pork loin, ensuring an even coating on all sides. This blend of spices will enhance the natural flavors of the meat and create a delicious crust when smoked.
3. Smoking the Pork Loin:
Preheat your smoker to an optimal temperature for smoking. Set up The MeatStick App and choose your targeted internal temperature to 145 °F and early warning targeted internal temperature to 135 °F. Make sure to insert The MeatStick into the thickest part of the meat to monitor the internal temperature accurately.
4. Making the Crown Royal Peach Glaze:
While the pork loin is smoking, prepare the Crown Royal Peach glaze. In a bowl, combine brown sugar, killer hogs vinegar sauce, peach juice, and Crown Royal Peach. Stir well until the brown sugar is fully dissolved.
5. Applying the Glaze:
Once The MeatStick early warning alert goes off at an internal temperature of 135 °F, carefully lift the pork loin off the smoker. Using a brush or basting tool, generously apply the Crown Royal Peach glaze to all sides of the pork loin. Return the glazed pork loin to the smoker, and continue smoking until it reaches the targeted internal temperature of 145 °F.
6. Resting and Serving:
Once the pork loin has reached the desired internal temperature, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute and ensures a moist and tender final result. Slice the pork loin into succulent portions and serve it hot.
The glaze will have caramelized beautifully, creating an enticing presentation. Pair the smoked bourbon peach pork loin with your favorite side dishes, such as roasted vegetables or a refreshing salad, to complete the meal.
For a visual guide and additional tips from Steven Smokehouse himself, you can check out his instructional video on his Instagram post here. Get ready to embark on a culinary adventure and create a memorable dining experience for yourself and your loved ones!!
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