This pork loin takes on a beautiful flavor with a fruity barbeque sauce that makes it great for summer outings or tailgates. The recipe pairs well with a Cabernet Franc or Pinot Noir and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “ Un-Wine’d,” please click here.
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What You’ll Need:
Pork:
- 3 lb pork loin
- 1 c. brown sugar
- 1 c kosher salt
- 1 c. paprika
- 1 c coarse ground pepper
- 1 tbsp. cayenne
- 1 tbsp. dried mustard
- 1 tsp. garlic powder
Sauce:
- 1 tsp. onion powder
- 1 ½ c hickory BBQ
- Small can of peaches in syrup or ¼ c honey or maple syrup
- ½ c. apple cider vinegar
- 2 tbsp. sriracha (or to taste)
- ½ tsp. red pepper flakes
- 2 tbsp. dijon mustard
- Salt and pepper to taste
- Saucepan
Directions:
Step 1: Trim the loin of any fat and pat dry.
Step 2: Mix together the brown sugar, salt, paprika, pepper, cayenne, dried mustard, and garlic powder. Scoop out about 1 cup of the rub for the pork loin and store the remaining rub in an airtight container.
Step 3: Massage the rub all over the loin and place in a smoker set at 225 F. Smoke for 2 to 2 ½ hours or until the loin registers at least 185 F.
If you do not have a smoker, this recipe can also be roasted in an oven set at 225 F. Place the pork in the oven on a roasting rack to keep the meat from touching the bottom of the pan. Roast for approximately 1 hour or until the pork reaches 155 F. Rest for at least 15 minutes before slicing.
Step 4: In a saucepan, place all the sauce ingredients except the salt and pepper. Bring to a simmer and taste for seasoning.
Step 5: Season with salt and pepper then simmer for about 30 minutes to reduce slightly.
Step 6: Serve the loin on buns with the sauce for a great sandwich.
