Smoked Pork Loin with Calypso Rum GlazeFrom sparow64 8 years ago
- 1-5 pound pork loin shopping list
- **CALYPSO RUB** shopping list
- 1 tablespoon brown sugar shopping list
- 1 tablespoon garlic salt shopping list
- 1 tablespoon lemon pepper shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon cayenne shopping list
- 1/2 teaspoon allspice shopping list
- 1/2-teaspoon ground clove shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoon powdered bay leaf shopping list
- **CALYPSO MOP AND GLAZE** shopping list
- 2 cups chicken stock, divided shopping list
- 1 cup dark rum, divided shopping list
- 1/2 cup dark brown sugar shopping list
- 1/4 cup fresh lime juice, divided shopping list
- 1 teaspoon ground allspice, divided shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon black pepper shopping list
- 2 teaspoons cornstarch shopping list
- 1 tablespoon cold water shopping list
How to make it
- DRY RUB AND TENDERLOIN
- Combine the brown sugar, garlic salt, lemon pepper, ginger, cayenne, allspice, clove, nutmeg and bay leaf in a bowl and blend well.
- Score the fat side of the pork loin, using a diamond pattern.
- Season the loin all over with the rub.
- Rub the mixture into the scored surface of the pork loin.
- Place on a covered grill for about 3 hours or until cooked to the doneness you desire 140 F. to 165 F.
- Basting every 15 minutes after the pork loin cooks (about 1 1/2 hours).
- Place 1/2 of the stock, rum, brown sugar, lime-juice and allspice in a bowl and 1/2 in a saucepan, blending well.
- Use the bowl mixture as your baste - basting the loin every 15 minutes after the first 1 1/2 hour, as stated above
- When the pork loin is about done, the last 30 minutes, add the left over baste to the saucepan.
- Add the salt and pepper and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Make a paste with the cornstarch and cold water.
- Add to the simmering mixture, stirring with a wire whisk.
- Cook until thickened.
- Glaze the pork loin with the mixture and cook about 10 minutes
- Serve with remainder of thickened glaze on the side
The Cooksparow64 Sweetwater, TN
The Rating3 people
My Father's Day menu is coming together via Group Recipes this morning....this is the meat my hubby will LOVE!crabhappychick in Pittsburgh loved it
wow these are some great recipes you posted outstanding .clapping........ha ha haminitindel in THE HEART OF THE WINE COUNTRY loved it
great post Sparrow looks yummy a 5 in my book
Popspops in Southlake loved it
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