Josh’s Smoked Garlic & Herb Pork Loin

Ingredients:

• 1 Swift Pork Loin
• Meat Church Baptism Brine
• Meat Church Garlic & Herb Seasoning (to taste)
• Olive Oil
• 1 stick of butter
• 1 Tbsp of minced garlic
• 2 Tbsp of chopped herbs (rosemary, thyme, or oregano)

Directions:

1. Cut your pork loin in half. This allows it to cook much more evenly on the smoker.
2. Then brine the pork loin in your favorite brine mix, the Meat Church Baptism Brine is Josh’s favorite. Brining imparts additional moisture into the meat, which allows it to stay moist throughout the cooking process.
3. In a food-safe container, add the correct brine mix to water ratio and let the pork loin soak for 12 hours or so. Once done, make sure to thoroughly wash off the brine from the meat.
4. Place your smoker or oven to 300°F. Josh used pecan pellets on my smoker so it wouldn’t overpower the pork loin with a heavy smoke flavor.
5. Then using olive oil as a binder, rub a thin layer all over the loin pieces and coat the pork loin pieces in Meat Church’s Garlic & Herb Seasoning on all sides.
6. Put the pork loin on the smoker at 300°F until it hits an internal temperature of 145°F. Using a leave-in style meat thermometer will ensure the best results.
7. As the pork loin smokes, melt 1 stick of salted butter in a pan and add 1 tablespoon of minced garlic and 2 tablespoons of chopped herbs, such as rosemary, thyme or oregano.
8. Baste the loin with the melted butter every 30 minutes, until it’s finished. This butter baste will add an amazing depth of flavor and color to the dish.
9. Once the pork loin reaches 145°F, remove it from the heat and allow it to rest for 15-20 minutes under a vented foil dome.
10. After the rest, slice the pork loin and serve with your favorite sides. We ate ours with mashed potatoes and mac & cheese.