Lean Hickory Pork Loin
Chef’s Smoked Pork Loin Can’t be beat, even when it’s simply prepared with Grilled Asparagus only. Chef takes tremendous care with these Loin Chops, Marinates them for 36 hours and Smokes them Low and Slow to really Develop those Flavors and keep those proteins from firming up too fast (which is what usually makes pork chops dry especially when they’re cooked fully through).
You’re going to enjoy this dish, especially if you like Big Flavor but wan to stay on the Lean side of the street.
290Calories/ 15g Fat / 5g (3 Net) carbs/ 33g Protein Per Serving
Lunch Portion is = 1 Serving, Dinner Portion = 2 Servings
*Chef Tip – Pork Chops are just about the most Difficult protein to get right, especially because a fair amount of people cook them all the way (which is unnecessary, according to the department of health – 137 ish degrees for 15 seconds is enough to kill any harmful bacteria or Trichinosis that my lie within the meat, which is just about medium rare or a hair above). Loins are very lean, with the exception of the coating of the outer layer (which people trim off, a mistake in my honest opinion), inside the Eye of the meat – plus the proteins can be very dense…
A way to combat that is Searing your chop(s) quickly, then moving them to a warmer (Not hot, indirect heat is the key to finishing) part of your grill and let it finish slowly to your desired temp. The Slower proteins Coagulate (The hardening that takes place when meat turns from a raw state to a cooked one) the more moist and juicy your pork will be when it’s time to chow down! Also remember to rest the chop before cutting into it, about 10 minutes should do the trick, hope that helps!
**We always go a bit bigger on Loins and Chops, at least 10 oz (After cooking it’s about 7-8 oz, lunch we cut 5 oz and usually comes out about 3.5-4oz) for Smoking/Grilling because the Chop/Loin will be thick enough to get a good crust without cooking all the way through. Thus helping the proteins remain soft as you finish it low and slow to your personal desired temp (Med Rare, Medium, Medium Well Etc).
and PS. If you are the type that has to have everything well done, I would pound it thin first and marinate the pork for a minimum of 12 hrs before grilling, that way at least you’ll have some shot at a juicy tender pork with a nice Sear just don’t leave it on too long if its pounded thin, it shouldn’t have to be cooked more tan 8 min or so (3-4 min each side) for it to be cooked through.
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Reheat in black dish with lid removed for 1 minute. Test temp and reheat in 30 second increments to desired temp. For steak and meats with more dense sides remove meat and heat separately to desired temp.