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Recipe Thursday-Premium Reserve Pork Loin With Honey Cajun Butter

Posted on November 8th, 2018 | Posted in Main Course, Recipes

We took this 10 pound center cut Premium Reserve tenderloin and smoked it for 30 minutes and then grilled it for 45 minutes to make a smokey flavor with a nice crisp exterior. The only seasonings we added were cajun seasoning, salt and pepper rubbed on and then brushed with a honey butter mixture. The pork definitely spoke for itself on the plate and was a hit with guest. We served this fall meal with brown rice, butternut squash, spinach and goat cheese and grilled carrots.

Yield: 12 Servings
1-10# Premium Reserve Center Cut Boneless Loin (HTF1855, 2/10#)
Regal cajun spice (10200305, 5#)
Regal pepper (10200108, 5#)
Regal Kosher salt (10200500, 7#)
1/2 cup butter (880030, 1#)
1/4 cup Monarch’s Choice clover honey (DG0140, 5#)

Season pork with cajun spice, pepper and salt. Smoke for 30 minutes. While it smokes heat the butter and honey on stove top in small saucepan. When it’s time to grill brush on honey mixture periodically as it grills. Grill on medium heat for 30 minutes until internal temperature is at 125 degrees and then crank your grill temp up to high and grill for about 15-25 minutes until internal temperature reaches 145 degrees Fahrenheit. Allow to rest for 10 minutes before slicing and serving.

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