Bourbon Basted Pork Loin

"While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin."
 
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photo by Tim_John photo by Tim_John
photo by Tim_John
photo by Tim_John photo by Tim_John
photo by Tim_John photo by Tim_John
Ready In:
1hr 10mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
  • Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
  • Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
  • Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.

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