Succulent Maple-Bourbon Pork Loin Recipe

Directions

• Trim off any excess fat from the pork loin. This includes most of the fat cap.
• Combine all brine ingredients and stir thoroughly. Transfer pork loin and brine mixture into a large zip-lock bag, and refrigerate for 12 hours.
• Remove the pork from the brine and rinse. Pat dry with paper towels, then generously apply the salt-free seasoning rub all over.
• Heat grill or smoker to between 225 and 250 degrees Fahrenheit. If using an oven, pre-heat to 250 degrees.
• If smoking or grilling, place pork loin directly on grill grates. If using oven, place on a wire rack that is sitting on a baking sheet or other tray to collect drippings. If using a grill, be sure to cook with indirect heat (flames on one side of the grill, meat on the other side).
• Make glaze by combining all glaze ingredients, and simmering on very low for 5 minutes.
• Once the pork loin reaches an internal temperature of 120 degrees, begin brushing the top and sides with glaze every 10 minutes. Do this until the pork’s internal temperature reaches 140 degrees.
• Remove pork from heat and wrap in foil. Let rest for 10-15 minutes.
• Slice and enjoy! Optionally serve with extra glaze for dipping or drizzling.