By BBQ Bob Trudnak
1 center cut pork loin
4 tbs of rub w/ tangerine rind
Inject Loin 3 hours prior to cooking
Cover Pork loin generously with seasoning just before placing in cooker.
Injectable marinade
1 cup of orange juice
Juice of 2 lemons
Juice of 1 lime
1 tsp of Worcestershire sauce
½ tsp onion powder
½ tsp of garlic powder
½ tsp fine salt
Try to get as much of the marinade into the pork loin as possible. This will give you flavor in every slice.
Set cooker to 350° F and place pork loin about 1 ft from firebox. Roast the loin for about 45 min. to 1 hour until the internal temperature reaches 144° F. Let rest for 20 min. prior to serving.
Take dripping and make a rue with flour and a little olive oil to serve on pork slices.
Making a Rue
Place 3 tsp of olive oil in a hot skillet and ad 3 tsp. of all-purpose flour gradually until it is dissolved in oil. As it starts to brown, ad left over marinade and stir over medium/high heat. Add more flour until you reach desired gravy thickness. Serve with sliced pork loin.