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My BigMouth Blog | A Blog by Jason Glover

Crispy Skin Pork Loin Roast

Crispy Skin Pork Loin Roast

Crispy Skin Pork Loin Roast | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

A delectable, miso-honey glazed, pork loin roast. Crisp on the outside, juicy on the inside. Takes a little time to brine, but totally worth it!

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Yields6 Servings
Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins

 1 bone-in, pork loin roast, about 3-5 lbs
Brine
 6 cups water
 2 cups bonito flakes
 ½ cup kosher salt
 ¼ cup honey
 2 tbsp cracked black pepper
 1 tbsp rice vinegar
 4 cups ice
Glaze
 2 tbsp white miso
 2 tbsp honey
 1 tbsp rice wine vinegar

Brine the Pork Loin
1

In a large pot (big enough to hold the pork), combine the water and Kombu and let stand for about 15 minutes, until the Kombu has softened.

2

Cook over high heat for about 8 minutes then remove from heat and stir in the bonito flakes. Let stand for 15 minutes.

3

Use a stainer to strain out the solids and discard.

4

Stir in the honey, black pepper, vinegar, and ice. Stir until most of the ice has melted.

5

Add the pork to the brine and refrigerate for 12-24 hours. (I like to do between 16-18.)

6

Remove the pork from the brine, pat it dry, and place bone side down on a roasting rack. Return to the fridge, uncovered, for 4-12 hours.

Smoke the Pork Loin
7

Preheat smoker or oven to 250°F. Remove the pork from the fridge and let come to room temp, about 45 minutes.

8

Roast the pork until an internal temperature of 135°F is reached, usually about 2 hours.

9

Remove from the smoker/oven and let it rest for a few before glazing.

Glaze the Pork Loin
10

Increase the smoker/oven temperature to 450°F.

11

Whisk the ingredients for the glaze together in a small bowl and spread all over the pork loin.

12

Return the pork to the smoker/oven for about 10 minutes. Remove and let rest for 5 minutes.

13

Carve it up and enjoy!

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Ingredients

 1 bone-in, pork loin roast, about 3-5 lbs
Brine
 6 cups water
 2 cups bonito flakes
 ½ cup kosher salt
 ¼ cup honey
 2 tbsp cracked black pepper
 1 tbsp rice vinegar
 4 cups ice
Glaze
 2 tbsp white miso
 2 tbsp honey
 1 tbsp rice wine vinegar

Directions

Brine the Pork Loin
1

In a large pot (big enough to hold the pork), combine the water and Kombu and let stand for about 15 minutes, until the Kombu has softened.

2

Cook over high heat for about 8 minutes then remove from heat and stir in the bonito flakes. Let stand for 15 minutes.

3

Use a stainer to strain out the solids and discard.

4

Stir in the honey, black pepper, vinegar, and ice. Stir until most of the ice has melted.

5

Add the pork to the brine and refrigerate for 12-24 hours. (I like to do between 16-18.)

6

Remove the pork from the brine, pat it dry, and place bone side down on a roasting rack. Return to the fridge, uncovered, for 4-12 hours.

Smoke the Pork Loin
7

Preheat smoker or oven to 250°F. Remove the pork from the fridge and let come to room temp, about 45 minutes.

8

Roast the pork until an internal temperature of 135°F is reached, usually about 2 hours.

9

Remove from the smoker/oven and let it rest for a few before glazing.

Glaze the Pork Loin
10

Increase the smoker/oven temperature to 450°F.

11

Whisk the ingredients for the glaze together in a small bowl and spread all over the pork loin.

12

Return the pork to the smoker/oven for about 10 minutes. Remove and let rest for 5 minutes.

13

Carve it up and enjoy!

Crispy Skin Pork Loin Roast

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