Bourbon Basted Pork Loin

Submitted by Tim_John

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 8

ingredients

• For the pork loin

• 2 tablespoons salt
• 3 tablespoons paprika
• 1 tablespoon garlic, chopped fine
• 1 tablespoon lemon pepper
• 6 -7 lbs boneless pork loin

• For the baste

• 1⁄2 cup Bourbon
• 2 tablespoons molasses
• 1⁄2 cup balsamic vinegar
• 1 1⁄2 cups apple juice
• 2 tablespoons salt
• 1 tablespoon red pepper flakes
• 1 tablespoon fresh ground black pepper
• 1 tablespoon garlic, minced
• 2 tablespoons paprika

directions

1. 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.
2. Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
3. 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.
4. Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.