When cooked on the grill, this Buttermilk Hot Pepper Brined Pork Loin develops a deliciously charred exterior, locking in succulent, juicy flavor. Perfect for summer barbeques or any outdoor gathering, get tips for preparing from Chef Charlie.
Ingredients
| 1 | HORMEL® pork loin, boneless |
| ¼ | cup buttermilk |
| ¼ | cup orange habanero paste |
| 2 | teaspoons kosher salt |
| 1 | tablespoon barbeque rub |
| Apple Spritz | |
|---|---|
| 1½ | cups apple juice |
| 1 | cup water |
| 3 | tablespoons brown sugar |
Directions
24 Hours Before
Trim any additional fat from the pork loin. Target approximately ¼ inch fat.
Combine buttermilk and habenero paste together in a bowl.
Place pork loin in a plastic zipper seal bag. Pour all of the buttermilk habanero mixture into the bag.
Mix well so all the pork loin is coated with the buttermilk habanero mixture. Place into refrigeration for 24 hours.
After 24 Hours
Remove the brined pork loin from the bag and pat dry.
Evenly season pork loin with salt and rub end to end.
To Grill
When you are ready to cook, heat the grill or smoker to 250°F. (grilling tip- if using 2-zone set up or indirect, add a few chunks of pecan, apple or other fruit/nut wood)
Place the pork loin in the smoker, or on the cool side of the 2-zone or indirect grill, close the grill lid, and cook for 45 minutes.
After 45 minutes, start checking and spritzing the pork loin every 15 minutes with apple spritz mixture.
Continue cooking until the internal temperature reaches 145°F.
Pull from the smoker and let rest for 15 minutes before slicing.
For the Apple Spritz
Mix ingredients together in spritz bottle. Set aside until it’s time to spritz the loin on the grill.
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