Recipe

Smoked Pork Loin With Calypso Rum Glaze Recipe

	Sparow64 / All my dishes 1 year, 5 months ago Another killer recipe that I saw on food network grilling champoinships a few years ago! This is amazing. Uses both a dry rub and a mopping glaze. Smoke the meat for 3 hours. Prep:30m Cook:180m Servings:8	Sparow64
	porkloin darkrumglaze killer

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Ingredients

1-5 pound pork loin

**CALYPSO RUB**

1 tablespoon brown sugar

1 tablespoon garlic salt

1 tablespoon lemon pepper

1 teaspoon ground ginger

1 teaspoon cayenne

1/2 teaspoon allspice

1/2-teaspoon ground clove

1/4 teaspoon ground nutmeg

1/4 teaspoon powdered bay leaf

**CALYPSO MOP AND GLAZE**

2 cups chicken stock, divided

1 cup dark rum, divided

1/2 cup dark brown sugar

1/4 cup fresh lime juice, divided

1 teaspoon ground allspice, divided

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons cornstarch

1 tablespoon cold water

Directions

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).

GLAZE

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

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Comments

crabhappychick 1 year, 5 months ago said:
My Father's Day menu is coming together via Group Recipes this morning....this is the meat my hubby will LOVE!

minitindel 1 year, 5 months ago said:
Wow these are some great recipes you posted outstanding .clapping........ha ha ha

pops 1 year, 5 months ago said:
Great post Sparrow looks yummy a 5 in my book
Pops

jimrug1 1 year, 5 months ago said:
My mouth is watering ..... ;-)~ This sounds like it has killer flavor. Timely also since I am in charge of doing the pork loin this Sunday. Can I assume you could do this on a "slow" kettle grill as well as a smoker?? Thanks for posting Jim

crabhappychick 1 year, 3 months ago said:
Hi, Sparrow....I've been meaning to tell you we had this a couple of weeks ago. It was succulent, juicy, smoky, and beautifully seasoned! Kind of like smoked jerk pork. Great in southwest pork hash from the leftovers! Thanks for the great recipe!

fireflydelta 2 months ago said:
You bet it's 'killer'!

This is straight from the Baron himself, Paul Kirk, who changed the way I think, eat, and cook.

Thanks for posting this as I lent my copy of Championship BBQ by Paul Kirk to a friend for two weeks, and I've got 6 lbs of loin and 3 of tenderloin to do tomorrow !!!!

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Alterations

fireflydelta 2 months ago said:
I substitute Jamaican Scotch Bonnet Habaneros for all chiles... Great Recipe from a master...Paul Kirk the Baron of BBQ, works great on even on a gas grill @ 230 to 250 indirect (cook on the unlit side) with water pan below. Rub, Mop, Drink beer or Rum!!!

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