Garlic/Herb Crusted Pork Loin

Discussion in 'Pork' started by chilerelleno, May 12, 2017.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.
    http://www.smokingmeatforums.com/t/253270/herb-crusted-garlic-studded-pork-roast

    Been awhile since I cooked one, and today I saw Jeff's Herbed Pork Loin in the newsletter, so next thing I know I'm at Costco.
    A beautiful whole Pork Loin, a few pounds of Langostino tails, a Cheesecake and Mother's Day Dinner for my wife and MiL is in the bag.

    Menu
    Garlic/Herb Crusted, Applewood Smoked Pork Loin
    Langostino Etouffee over Rice
    Fresh Green Beans with Onions
    Cheesecake

    The Pork
    Cut Loin in half, trim fat and silver skin, square it off
    Score it for extra nooks and crannies to let all the garlic/herbs take hold
    Salt and Onion powder, minced garlic and a Herb rubbed into scoring
    Fresh Lemon Thyme, fresh Rosemary and Italian Oregano minced and combined with EVOO
    Truss with twine, wrap and refigerate overnight

    A garden full of fresh herbs is a wonderful thing


    And lets look at the pork


    Lots more pics to come, jump in and hang on, cause you know I always give a good ride
     
    Last edited: May 12, 2017
    halfsmoked likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yea buddy, I have my seatbelt on.
     
  3. natej

    natej Meat Mopper SMF Premier Member

    In for this.. lookin the goods!
     
  4. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    I am definitely in for this ride.........
     
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I'm in. You'd have to beat me off with a stick to keep me away from this one.

    Gary
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks great but why did you remove the little fat cap?

    Richie
     
  7. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    So the herbs and spices would contact/flavor the meat equally.
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh my, this should be good, you never fail to deliver!
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Mmmmm... Just taste tested the Langostino and pork loin.
    Cubed some of the other loin half and dredged it and the Langostino in a seasoned flour mix and then fried in some EVOO.
    The Langostino was lightly fried and came out juicy and tasted like a cross between crawfish and shrimp.
    The pork got a fast, hard sear, with crunchy edges, and was great.
    My younger son and I gobbled it up for breakfast.
     
    Last edited: May 13, 2017
  10. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    [​IMG].......... I'm hungry.......
     
  11. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Langostino Etouffee

    Basic etouffee sauce
    1 stick of butter
    1 large Onion, diced
    1-2 sticks of Celery, diced
    1 Bell pepper, diced
    1T Garlic, minced
    1T Cajun spice blend
    1T Red Pepper, crushed - season to taste
    1-2T Flour
    .5-1 C water

    Butter in sauce pan, cook until it just starts to turn color
    add veggies and cook till soft
    add Cajun spice
    combine flour water, add half to pan and simmer
    add more/less depending on the consistency you desire

    Now here is where I'm going off the reservation
    I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.

    The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.

    Etouffee will be served over white rice.

    I'll add pics as I cook later
     
    Last edited: May 13, 2017
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Okay I thought it would do the same to the fat cap,for some crispy treats.

    Thanks for the reply

    Richie
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This should be a good one!

    Al
     
  14. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.


    Looking Good.

     
  15. That's looking real good
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    C'mon, what temp you taking that thing to? It's gotta be done by now! The last teaser shot looked great.
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    He's in a meat coma I bet.
     
  18. smokeymose

    smokeymose Master of the Pit

    Man, that looks good!
    I want slices!
     
  19. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Langostino Etouffee

    Basic etouffee sauce
    1 stick of butter
    1 large Onion, diced
    1-2 sticks of Celery, diced
    1 Bell pepper, diced
    1T Garlic, minced
    1T Cajun spice blend
    1T Red Pepper, crushed - season to taste
    1-2T Flour
    .5-1 C water

    Butter in sauce pan, cook until it just starts to turn color
    add veggies and cook till soft
    add Cajun spice
    combine flour water, add half to pan and simmer
    add more/less depending on the consistency you desire
    if you get it too thick add water to thin
    Check seasoning again







    Now here is where I'm going off the reservation
    I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.

    The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.




    Etouffee will be served over white rice.

    Fresh Green Beans with Onion and Bacon

    Fresh green beans with onion and bacon
    Salt to taste
    Sauteed in 50/50 EVOO/bacon grease

     
    Last edited: May 13, 2017
  20. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    The Pork! The Swine is Truly Divine!

    This really came out good.
    I pulled it at 142', tented it and let it rest while I sauteed the green beans and fried the Langostino.
    My MiL declared the pork the winner.
    But my Wife declared the etouffee her new favorite thing I cook, she went back for seconds of it.
    I noticed she grabbed another small piece of pork too Thumbs Up







    Money Shots





    And we can't forget Dessert

    Cheesecake drizzled with Chocolate

     
    Last edited: May 13, 2017

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