quote:

From Andi:
What? Huh? Whatever do you mean? You guys only know two words...sauce and rub. So there. Here's one I like; it's Armenian.
Let's see...we'll call it a Rub Sauce.

Andi's Rub/Sauce/Marinade

• 1/2 c. olive or canola oil
  
  
• 1/2 c. minced onion
  
  
• 1/2 c. tomato juice
  
  
• 1/4 c. lemon juice
  
  
• 1/4 c. chopped fresh parsley
  
  
• 1 tsp. sea salt
  
  
• 1 tsp. crushed marjoram leaves
  
  
• 1 tsp. crushed thyme
  
  
• 1/2 tsp fresh cracked pepper
  
  
• 4 cloves minced garlic
  
  

Mix all together in the blender and rub onto things overnight, or (heaven forbid) marinate things in it, or brush it on stuff whilst grilling. Makes enough for 3-4 lbs. of meat. Thinking of using it on that gator meat I have coming. Whaddaya think, Men?
Andi

quote:

...I found this recipe years ago and I've modified it a number of times, here's the latest.

For me, the problem with pork loin is that it's just that bland pork flavor that you need to do something to enhance it somewhat.

My two keys:

1. Don't overcook
   
   
2. Marinade & Baste
   

I try to cook my meats to a particular internal temp. For pork loin, I look for 145 internal. I recommend you cook to something around that temp and decide if that's good for you. It of course will vary, based on your preferences as well as the size of your pork loin. Years ago, pork HAD to be cooked to at least 160, but with the more modern techniques, they say we don't have to worry about the tricanosis like we used to. You could even cook it to 155 or so, but that would tend to be dry.

Now, for the marinade I've like this oriental style because it is a strong flavor to enhance the weak pork flavor.

Smokin' Okies Pork Oriental Marinade

• 1 cup soy sauce
  
  
• 1/3 cup sesame oil (yes, this has to be sesame)
  
  
• 6 cloves of garlic, chopped fine (to your taste, more is even better)
  
  
• 1 tablespoon ginger (ground)
  
  

That's it.

Mix the marinade, place in a non-reactive pan and let marinade overnight. I heat the leftover marinade up (to kill off bacteria) and serve with the food as a sauce.

Options: I sometimes add apple juice to get more sauce

You can smoke it, I only smoke it for about an hour (keeping an eye on the internal temp) then finish it on the grill so I get a good crispy outside. Go for that internal 145. I like to smoke this over fruit wood of some sort.

Hope that helps. Comments are mandatory whenever I post a recipe.

Good q'in on 'ya

Smokin Okie