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Hickory Smoked Rosemary Mustard Pork Loin Recipe

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This recipe for Hickory Smoked Rosemary Mustard Pork Loin, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Angenend
Added: Monday, January 5, 2009


pork loin

brine: salt, garlic salt, red wine, brown sugar

glaze: brown sugar, spicy deli mustard, whole mustard seeds, black pepper, salt, red wine

brine instructions:

mix 1/2 cup of salt, 1 tbsp garlic salt, 1/4 cup of brown sugar & half cup of red wine with 2 cups of warm water. mix thoroughly & try to dissolve as much of the salt & sugar as possible. I use a larger ziplock bag most of the time to get good coverage on the pork loin (or 2). any container will work, just so long as you immerse the meat. let stand for 1 hour to a maximum of 6. if you brine a pork loin for too long it tends to get very mushy when you cook it.

glaze prep:

take 2/3 cup of brown sugar & add 1 tbsp of sea salt, 1/4 cup of spicy brown deli mustard, 1 tbsp rosemary, 1 tbsp black pepper & 1 tbsp mustard seeds & 2 tbsp of red wine. stir till it becomes a syrupy glaze, not too thick, not too thin. add red wine to thin, add more brown sugar to thicken.

smoking instructions:

1.5 hours at 200 or until desired temperature. medium - medium rare works best.

hickory wood is my preference, however for a much sharper flavor you can use mesquite.

if you don't have a smoker handy then you can simply grill it over regular coals or a gas grill.




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