Molasses & Brown Sugar Pork Loin

[UWFSAE]

I started with a 4.3 lb. pork loin.  I added this to a brown sugar pork brine I cobbled together and let that sit refrigerated for 36 hours.  After a good rinse this morning, I coated the loin liberally with some molasses and then rubbed with a Brown Sugar Pork Rub.  Originally I had planned on an injection but the brining make this sucker pretty heavy which meant it picked up quite a bit of the liquid from it's day-and-a-half dip in the pool.  Since this is an experiment, I'm letting it go without any further juicing.

I loaded the smoker with just under 4 oz. of apple wood and set the temp to 235, and dropped the temp to 220 once it hit 120 IT.  I'll be removing it at 143-145 and wrapping it immediately for a rest of at least 30 minutes.  After that, it'll be sliced up at the time of service and we'll be putting the pork on King's Hawaiian Rolls with a little spicy BBQ sauce and a spicy slaw.

Brown Sugar Pork Rub 
   
1/2 cup dark brown sugar
1/2 cup paprika
1/4 cup turbinado sugar
3 tbsp kosher salt
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp coarse ground black pepper
1 tbsp white pepper
1 tbsp cayenne pepper
1 tbsp orange zest
1 tsp dry mustard
1 tsp ground cumin

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[Pappymn]

Let us know if you had any issue with the long brine time with the enhanced pork you used. Curious about this. Looks excellent. Molasses and pork are best buddies.

[muebe]

Love that color on the finished loin!

[UWFSAE]

Thanks, Muebe!

@ Pappy ... yeah, I wasn't thrilled with the "enhanced" issue but at less than $2.00 per pound I figured it was worth a shot.  I scaled back the salt content in the brine at bit and compensated with a little extra spice so we'll see how that goes.  I'm pretty confident in the flavors but I am interested to see if the texture holds after the brine ...

I'll post some pics of the sliced final product and post an update a bit later today.

[Pappymn]

Thanks, Muebe!

@ Pappy ... yeah, I wasn't thrilled with the "enhanced" issue but at less than $2.00 per pound I figured it was worth a shot.  I scaled back the salt content in the brine at bit and compensated with a little extra spice so we'll see how that goes.  I'm pretty confident in the flavors but I am interested to see if the texture holds after the brine ...

I'll post some pics of the sliced final product and post an update a bit later today.

You read my mind. I over brined once....I remember it well

[muebe]

An enhanced loin should not be too bad being brined but I found that the enhanced ribs are not my favorite. They get a real hammy taste being in a cryovac with solution.

Look forward to hearing your results.

[Smokin Don]

Finished loin looks good!!! I try to stay away from any enhanced meats but I have done them and they usually turn out pretty good. Don

[smokeasaurus]

Very nice looking loin.

[UWFSAE]

Okay, it's been sliced and served.  It was sliced roughly 3/4" thick for service on sammiches ... VERY juicy, even after holding in an oven preheated and turned off to 170 for a couple of hours.

Texture was spot on ... think porkchops that still have the firm texture but no real resistance to cutting or a bite.  There was no noticeable impact from either the "12% solution added" or the 36 hour brine ... any concerns I had regarding the mouth-feel were unfounded.

This prep is going down in the permanent recipe file; I will inject it next time ... not for moisture, but for some spice flavor penetration into the interior.  The brine flavor (and oddly spicy rub) are very flavorful, but I'd like a bit more "oopmh".  The sweetness wasn't as pronounced as I thought it would be so I'll likely do an apple butter/molasses injection that's been thinned with a little apple juice.

It was VERY well received and the aroma knocked even my socks off ... 

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[Pappymn]

Looks really juicy! Nice job

[RickB]

Very nice! Well done.

[sparky]

I would like a slice plz.  looks real good.   

[sliding_billy]

Looks really nice.

[fishingbouchman]

Mmmmmmmmmmmmmmmmm