Perfect Pork Loin

Summer days are coming to an end way to quickly, but we are trying to get as much out the BBQ season as we possibly can! We had the kids all over on Sunday for ribs (watch for that recipe coming soon) and this amazing pork loin cooked on our Green Mountain Smoker. Pork can be tricky because you want to make sure it is completely cooked through while being careful not to get it overdone and dry. So after some hits and misses, here is what we have come up with

Recipe –

5 lb Pork Loin

3 cups Diced Tomatoes

4 cloves of Garlic

1 tsp fresh Rosemary

3 TBS Salt

3 TBS Olive Oil

– Puree all of these together and pour 3/4 of mixture over pork loin, cover tightly and let sit in refrigerator for 3 -6 hours. Keep the remaining mixture set aside for later

• About 10 minutes before you are ready to get the meat out, turn your smoker on and let it heat to 320°

• Place meat on smoker rack and baste with remaining mixture

• Cook for approximately 75 minutes, turning often, until the internal temperature reaches 165°

• Take off smoker and let sit for 5 – 10 minutes before slicing (Remember, a slightly pink middle is okay as long as your meat thermometer shows 165°)

• Wine pairing suggestion – Dark Horse Pinot Noir

  

  I love this wine, not only for the fact that is it is incredibly inexpensive, but it pairs perfectly with this pork loin as well as the poultry dishes I have been making lately. I found some yummy sounding marinade recipes using Pinot Noir so I will be experimenting and sharing those results soon!