Ingredients

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).
  • 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

Reviews & Comments 6

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  • fireflydelta 4 years ago
    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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    " It was excellent "
    crabhappychick ate it and 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!
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  • jimrug1 6 years ago
    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
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    " It was excellent "
    pops ate it and said...
    great post Sparrow looks yummy a 5 in my book
    Pops
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    " It was excellent "
    minitindel ate it and said...
    wow these are some great recipes you posted outstanding .clapping........ha ha ha
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    " It was excellent "
    crabhappychick ate it and said...
    My Father's Day menu is coming together via Group Recipes this morning....this is the meat my hubby will LOVE!
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