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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 2 2020

Smoked Pork Loin


    1 (8-9 pound) Pork Tenderloin
    1 3/4 cups apple juice
    1/2 cup honey
    3/4 cup brown sugar
    1/3 cup Pork Rub
    1 Tablespoon black pepper
    1/4 cup dried oregano

In the morning, mix up the marinade: apple juice, honey, brown sugar, rub, pepper and oregano, in a saucepan. Cook over medium heat for about 5 minutes, or until sugar is dissolved.
    
Trim fat from pork loin, and using a sharp knife score the loin going about 1/4 inch deep, and 1 inch apart. Repeat going the opposite way.
    
Place the loin in a deep pan, and pour the marinade over the loin. Refrigerate for 3 hours, flipping the loins half way through marinading.
    
Using Apple chunks and charcoal, Preheat smoker to 225 degrees for 15 minutes with the lid closed.
    
Place tenderloin directly on the grates and smoke until the internal temperature of the meat is 145 degrees. (about 2 hours)
    
Let rest for 5 minutes before slicing.