Pecan Crusted Apple Strawbanero Ghost Pepper Pork Loin

Smoky.Ribs's picture

Aug. 26, 2014

Here is an excellent recipe for pork loin that I cooked perfectly in my Infinity Grill Dome cooker! I took softened cream cheese, and mixed it with Frog Bone Apple Strawbanero Ghost Pepper Preserves, to create a wonderful filling for this loin, and then at the end I glazed the loin with the same Frog Bone preserves, and crusted with chopped pecans. This was absolutely delicious, and very juicy and tender as pork should be. Don't let the name of the preserves scare you away! It is very smooth, with just a touch of heat, but awesome flavor.

Ingredients

Pork loin 4 Pound , cut and spread as in video
Cream cheese 8 Ounce
Preserve 16 Ounce (Plus more, Frog bone apple starwbanero ghost pepper preserves)
All purpose seasoning 1/4 Cup (4 tbs) (Frog bone)
Water 2 Tablespoon
Crushed pecans 1 Cup (16 tbs)

Directions

GETTING READY

1. Thin down the frog bone preserve with water and keep it aside for glazing.

 

MAKING

1. Mix together cream cheese with frog bone preserve.

2. Spoon out the cream cheese preserve mixture over the pork loin and spread it well.

3. Roll the loin, making sure the preserve mixture spills out as less as possible.

4. Secure the loin with butcher's twine.

5. Sprinkle frog bone seasoning over the loin and transfer the loin to an aluminium foil. Seal the loin in the foil and then place it in the refrigerator.

6. Meanwhile prepare the grill dome for cooking with very small pieces of apple wood for smoke. Bring the temperature upto 275 F.

7.  Place the pork loin on the grill grates. Cover the top with bacon to preserve the moisture and cook under the lid until the internal temperature comes in between 120 to 125 F. 

8. Remove the bacon and probe, flip the loin. Place the probe back on, close the dome lid and cook until the internal meat temperature reaches upto 135 F.

9. Glaze the loin with the thinned out preserve.

10. Spread crushed pecans uniformly over the pork loin and then let it form a crust under the dome lid.  Remove the pork loin when the internal meat temperature reaches to about 145 F.

11. Wrap the loin in an aluminium foil and let it rest for about half an hour.

 

SERVING

12. Unwrap the pork loin, remove butcher's twine, slice and serve it.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 740Calories from Fat 336

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 217 mg9.04%

Total Carbohydrates 47 g15.7%

Dietary Fiber 2 g8%

Sugars 29 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet