If you haven’t yet sunk your teeth in to a mouthwatering reverse seared pork loin, then stop, read through this recipe and video tutorial, and get this cook going this weekend!
Thinly Sliced Reverse Seared Pork Loin Recipe
First up, trim the pork loin. Any excess or hard fat can be removed, since it will not render down. If you have a full pork loin, it might also be a good idea to cut it in half. This will make the cut more manageable.
Place the pork loin in ziploc (or other sealable & food safe bag or container), and pour in your favorite marinade. If you want to make a simple marinade yourself, try using this simple recipe – adjust with more ingredients if you feel like it!
- 1⁄4 cup kosher salt
- 2 tablespoons sugar
- 1 quart water
Place the pork in the fridge, allowing it to brine overnight. Turn over the bag/stir the container a couple of times throughout to make sure the salt absorbs evenly.
The next day, prepare your grill for two zone cookin in the 250ºF range. Place a roasting pan underneath the grates, and add apple wood for smoke.
Get the pork loin out of the brine, letting it drain (but not dry!) Then season with your favorite pork rub.
Place the pork over indirect heat, with a meat probe to monitor internal temperature. Target core temp is 145ºF.
Let the meat rest at room temperature for ~15 minutes, then sear all sides over direct heat.
When done, slice thinly and serve right away.
Enjoy your reverse seared pork loin!
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