Ingredients
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
The Most Delicious Maple Glazed Pork Loin, Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we’ve tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do!, I followed this recipe as written except used 1/2 of the amount of orange peel because other reviews indicated the full amount was overpowering. I grilled a hatfield pork tenderloin for 2 1/2 hours. The meat was very juicy and the sauce was good, however, the meat itself did not take on very much of the BBQ/maple syrup/orange flavor. If I make this recipe again, I will follow others suggestions and marinade the meat in the BBQ mixture overnight first. Thank you for sharing this recipe. I always enjoy trying something new!, Ran out of propane so I baked it in the oven. One variation was that I coated it with cajun seasoning and browned it in the frying pan with a little oil before putting it in the oven with the sauce. It was very, very tasty!
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Steps
|
1
Done
|
Rub Pork Loin With Mixture of Ginger and Salt. |
|
2
Done
|
Insert Meat Thermometer in the Thickest Part of the Pork Loin. |
|
3
Done
|
Arrange Hot Coals Around Drip Pan in Covered Grill; Place the Pork Loin Fat Side Up on Grill Rack Over Drip Pan. |
|
4
Done
|
Grill With the Lid Down For 2-2 1/2 Hours or to 170 Degrees on Meat Thermometer. |
|
5
Done
|
Baste Frequently With Mixture of Barbeque Sauce, Maple Syrup and Orange Rind During the Last Hour of Cooking. |
|
6
Done
|
Remove to Serving Platter and Cut Into Thin Slices. |
|
7
Done
|
Garnish With Red Grapes, Green Grapes and Parsley Sprigs Optional. |
