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Tangerine Pepper Pork Loin

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.

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