I wanted to try something different with a pork loin this time. So instead of putting it in brine I decided to inject it. The loin was
injected with Tony C’s Roasted Garlic and Herb. This also gave me a chance to use my new injector. It’s a BDI injector and I got
it from
http://www.killerhogs.com/shop.html
After injecting I put it in the refrigerator for a few hours.
Out of the refrigerator and seasoned with Tony C’s Creole.
The loin was put on the Grid Iron at 250 using hickory wood with some apple in the Amaz’n smoker.
3 hours later and it was at 140 internal, so I pulled it and loosely wrapped it in foil to rest.
We were at Kroger today and I saw these mushrooms and they looked great. So we decided to have them with the loin. They are
Tuscan Crimini Mushrooms and some of the ingredients are sun dried tomatoes, feta cheese, panko bread crumbs with different
seasonings.
Put onto the Grid Iron at 275.
Mushrooms are done!
Here’s your plate!
Delicious! Loin was very moist, tender and the flavor was awesome. Mushrooms were also very tasty.
Thanks for looking!
