What sauce for smoked pork top loin?

[Kaido]

Doing my first pork top loin on my pellet grill - 4 hours smoke, 30 minutes cook per the recipe. Need some recommendations for a yummy sauce. Catches: must be dairy & gluten-free (no butter, no wheat) due to allergies. Maybe something balsamic? Haven't worked with pork too much in the past, outside of pulled pork & bacon.

 

[KeithTalent]

Gremolata

KT

 

[Kaido]

Gremolata

KT

Mint or no mint?

 

[KeithTalent]

Mint or no mint?

Could put a bit of mint with the parsley I guess, but I prefer it without as I find the mint a bit strong for pork, it needs something gamier like lamb or what have you.

KT

 

[Drako]

Why not use a dry rub?

Serve with apple sauce.

 

[Atomic Playboy]

Ketchup.

 

[wabbitslayer]

apple cider vinegar and ground cayenne

 

[Newell Steamer]

Can't speak about pork,.. but, I like this on beef - Rustic Rub; http://www.foodnetwork.com/recipes/...ustic-rub-and-southwest-seasoning-recipe.html

 

[Kaido]

apple cider vinegar and ground cayenne

I've been experimenting with ACV for the past few months & find it absolutely vile. I've tried a couple different brands just to rule out the nastiness. I have, however, had good stuff with ACV in it, like cupcake frosting (oddly enough). But I have no idea how it balances out into food without reeking & tasting bad.

 

[Kaido]

Why not use a dry rub?

Serve with apple sauce.

I have a basic spice rub on the outside...applesauce might be good, maybe I'll give that a shot!

 

[D1gger]

Eastern North Carolina BBQ Sauce.

 

[Hayabusa Rider]

Brown shallots in butter, add half a cup of chicken stock and add 2 teaspoonfuls of Dijon mustard and reduce by a third. Add 2 tablespoonfuls of maple syrup and balsamic vinegar and reduce to a sauce consistency.

 

[SolMiester]

Why not use a dry rub?

Serve with apple sauce.

+1

 

[Ns1]

1) What kinda grill do you have?
2) Why pellets?

 

[Sho'Nuff]

Apple cider vinegar+cayenne pepper+ salt+black pepper+ red pepper flakes and a pinch of brown sugar.

Nice take on a eastern nc vinegar sauce.

Edit - digger beat me to it.

 

[Rakehellion]

Doing my first pork top loin on my pellet grill - 4 hours smoke, 30 minutes cook per the recipe. Need some recommendations for a yummy sauce. Catches: must be dairy & gluten-free (no butter, no wheat) due to allergies. Maybe something balsamic? Haven't worked with pork too much in the past, outside of pulled pork & bacon.

None. Take the drippings and simmer until they thicken.

 

[Kaido]

Why not use a dry rub?

Serve with apple sauce.

It was great with applesauce! Thanks for the idea. Nice smoke ring too:

http://i.imgur.com/0ncl7Im.jpg

Best pork loin I've ever had. I thin-sliced it to try it first, and it was so good I cut off a steak and just ate it off the fork - not dry at all! I'm sold on this pellet grill business for sure :biggrin:

 

[Fern]

Another mustard sauce recipe: http://southern.food.com/recipe/south-carolina-mustard-bbq-sauce-311369

Fern

 

[Kaido]

1) What kinda grill do you have?
2) Why pellets?

Traeger Jr. Elite, $370 shipped on Amazon right now: (it's the "small" one but can hold a TON of food)

http://www.amazon.com/Traeger-Junior...dp/B00DUQHAX6/

I first encountered a pellet grill at a fish house. Best fish I ever had - smoked AND cooked, amazing combo! The grill is basically a combination of a smoker & a convection oven. It's electric (plugs into an outlet) & has a temperature range of 180 to 400F. It uses food-grade pellets (no chemicals). The typical procedure is to smoke your food (180F-ish) for a set amount of time (say 4 hours for a 2.5-pound pork top loin) and then cook it for the remainder (30 minutes @ 350F).

It's pretty much all automatic as far as setup & cooking goes. Fill the side box with pellets, plug it in & turn it on to "Smoke" for 2 minutes with the lid open, then close it & turn it to the temperature you want. It's basically a better oven (because it has fans that blows the smoke around) with sort of a Bradley digital smoker built-in. Just cooking food in it adds a bit of smoke flavor to it & keeps things moist, but the real power comes in smoking and THEN cooking. Plus you can keep it going for 20 hours straight if you want - no coals to tend or anything like that. Super easy.

There's a lot of brands out there - Traeger, Green Mountain, MAK, Memphis, etc. Pellet grills aren't the end-all be-all - I still have my gas grill for quick flame-grilled burgers - but for the majority of stuff, it's amazing! It's basically the taste of charcoal without the setup time or having to babsysit it for long cooks, as well has getting consistent temperatures. Plus you can always sear on a gas grill or broil after if you're into that.

I've been wanting one for years, but they were always $700+ and I just didn't want to dump that much into a grill. Turns out I use it more than my oven, and it's so easy that my wife can use it without any hassles. Chicken, pork, beef, turkey, fish, even vegetables come out amazing on it. I threw on some zucchini slices with my last chicken run & they came out awesome!

 

[denis280]

frank hot sauce.i put that (beep)on everything

 

[Iron Woode]

perhaps some sort of horseradish/mustard sauce/rub?

I don't usually make a sauce for pork roast.

 

[destrekor]

Brown shallots in butter, add half a cup of chicken stock and add 2 teaspoonfuls of Dijon mustard and reduce by a third. Add 2 tablespoonfuls of maple syrup and balsamic vinegar and reduce to a sauce consistency.

Is this something you've come up with, or something with a name somewhere? Quite curious, because I'm trying to visualizing and imagining the end result, and cannot for the life of me. I regularly work with almost zero of those latter ingredients.

 

[zinfamous]

Eastern North Carolina BBQ Sauce.

that recipe uses tabasco. what a horrible thing.

if it is going to go cheap and toss some generic hot sauce in an eastern NC sauce, it damn well better be Texas Pete.