Adam's Awesome Pork Loin

Adam's Awesome Pork Loin

Grilling Time: 2 Hours

Prep Time: 15 Minutes

Serves: 20

Where to Cook: Lower Grate

Additional Information/Details:

• 1 full-sized loin
• 1 lb. Bacon
• BBQ sauce (such as Ol' West)
• 1 fresh Pineapple (or canned rings)
• 6-8 Maraschino Cherries
• 1 jalapeño
• 1 bulb garlic

Preparation:
Fill smoker tray level full with either cherry wood, hickory, lilac, or apple (fresh from the tree is best), or a combination of these. Smoking is optional; also wonderful just grilled.

Season pork loin with Dakota Grills Country Seasoning™ or Sizzlin' Steak™. Drape with bacon. Drizzle with your favorite BBQ sauce. (Sweet sauces are our favorite, such as...Ol' West, Cookies, Famous Dave's Sweet & Zesty, or Sweet Baby Ray's.) Add pineapple rings (or crushed pineapple). Place a maraschino cherry in each ring. Peel 1 garlic clove per 2 lbs. of meat, placing 1-2 pieces between each ring. Add a ¼" slice of jalapeño to each ring.

Grilling:Insert meat probe. Set grill for 320°F and probe for 145°F (will overshoot to 150-155°F; if you don't want any pink, then set probe for 155°F). Done in 1½ - 2 hours.

One full-sized loin feeds about 20-25 people. You can put 4 full-sized loins on the grill (2 on bottom grate and 2 on top grate). Allow 3-4 hours to cook 4 loins (set grill temp to 250-280°F); should also tenderize if you have time. Open vent to #3 for 2 loins; #4 for more (or crack lid open a bit).

Tenderizing (optional):When done, you may tenderize even further for 1-2 hours, until you are ready to eat. With 1 or 2 loins, drizzle with BBQ sauce to make up for lost moisture (3-4 loins should still have plenty). Set grill temperature to 220°F and probe temperature to 160°F. (The idea is to keep internal meat temperature between 160°F & 180°F; tenderizing requires moisture, heat, and time.)

• Recommended side dish: Grill a sweet potato (skin on & not pierced) with the pork loin. Done at the same time, it becomes juicy, soft, and not stringy; it's wonderful even plain!
• “Adam's Awesome Pork Loin” took first place in the Pork Loin Competition at the 2010 SD State Fair and People's Choice at the 2011 SD State Fair.
• From 2008 to 2012, Adam smoked loins at Prairie Village Steam-Threshing Jamboree in Madison, SD, and served 400 volunteers & exhibitors using just 4 Dakota Grills (4 loins per grill).

This recipe was submitted by: Adam Sorenson of Lake Preston, SD