Sunday, November 1, 2009

Sourkraut Pork Loin

Generously Salt & Pepper a Pork Loin. Rub with Stone Ground Mustard. Wrap and Refridgerate for at least 1 hour while the grill is being preped / heated. Smoke roast for 1 hour.

Cover the bottom of foil drip pan with Kraut.

Add Smoked Loin and top with more Kraut.

Drizzle 2 TBSP gin over Loin. Add 1/2 cup beer. Cover with foil and return to grill until loin reaches 165 degrees.

Remove Loin and let rest.

Drool over Kraut.

Serve up with a nice salad and Mulled Cider

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