Bone-in Pork Loin

Cooking Instructions

Trim any excess fat off your pork loin and tie with butchers twine in between each bone.

Once trimmed place you pork loin on a wire rack in a cooking tray.

Season your Pork Loin on all sides with Alder Wood Smoked Sea Salt.

Cover with plastic wrap and place in the refrigerator overnight.

(This process is called Salt Brining)

Then season your pork loin with Infidel Pork Rub on all sides and let it sweat (Sit) for 15-20 minutes

Set your smoker to 250 degrees.

(You can also do this recipe in the oven)

Place your pork loin in the center of the cooking rack.

Smoke your pork loin till you reach an internal temperature of 130 degrees.

Now its time to sear.

You can use a cast iron skillet or a hot grill for this step. Sear off all sides of your pork loin to develop a nice crust.

Once you reach an internal temperature of 139 degrees it is done.

Let your pork loin rest for a minimum of 20 minutes.

Slice in the middle of the Bones and enjoy your beautiful Pork Loin!

Notes

Recipe Note

What is Salt Brining ?

Salt brining is the process of seasoning food, typically meat or fish, with coarse salt to enhance its flavor, texture, and moisture content. The salt brine draws out the natural juices of the food and then combines with those juices to create a flavorful liquid that helps to keep the food moist during cooking. Brining also helps to break down the proteins in the meat or fish, making it more tender and easier to chew. In addition, the salt brine can help to kill bacteria and other microorganisms that may be present on the surface of the food.