Today I had a little pork loin again, which was seasoned with Blues Hog Dry Rub. The meat was smoked with hickory and cherry wood at about 265°F.
Meanwhile I prepared a sauce for glazing the meat: 1 cup green tea, the pulp and seed of 1 passion fruit, 2 TS brown sugar, 1 ts salt, 1 ts Blues Hog Dry Rub, 1 ts corn starch, and 3-4 TS butter. That was simmered for 15 minutes and then poured through a strainer.
After 1 hour the pork loin had an IT of 122°F and was glazed with the passion fruit sauce for a first time.
10 minutes later the meat was glazed a second time at an IT of 131°F.
After almost 1,5 hours I pulled the pork loin with an IT of 140°F.
I let the meat rest for 10 minutes, then sliced it and plated up with leek, taters and the passion fruit sauce.
