Cowboy Crust Pork Loin with Honey Habanero Glaze

Victoria Loomis | The Gatherin' Girl
Servings

4-6 servings

Prep Time

150 minutes

Cook Time

90 minutes

Cuisine

Modern American

Category

Main Course

Hunting season is here! Victoria Loomis, The Gatherin' Girl, is a classically trained chef who enjoys hunting and gathering. She honors the effort it takes to bring a meal from harvest to the plate. Her Honey Habanero Pepper Glazed Pork Loin uses Cowboy Crust for the seasoning and Honey Habanero as the finishing glaze. Originally developed as a way to cook up backstrap from a hunt or you can use pork loin or pork tenderloin to make this recipe. The Gatherin' Girl uses a simple brine technique to tenderize the pork for 1-2 hours before smoking this piece of meat. It's a great way to cook up that piece of meat you harvested from last season or got this season. The espresso chile in Cowboy Crust infuses pork with a deep flavor while the sweet and spicy glaze takes this piece to the next level. Serve it with wild rice and a side of roasted veggies.
Cowboy Crust Pork Loin with Honey Habanero Glaze

Ingredients

  • 1 2-3lb pork loin or pork tenderloin

blank

  • 3 tablespoons Kosher salt
  • 1 cup coffee

  • ¼ cup red wine vinegar

  • 3 tablespoons brown sugar

  • ½ cup ice

blank

  • 2 tablespoons Spiceology Cowboy Crust Espresso Chile Rub
  • 1 teaspoon Kosher salt

blank

  • 8-10 peppers (used jalapeno and a few small red bell peppers)
  • 1 large green bell pepper, small dice

  • 1 ½ cup palm sugar

  • ½ cup white vinegar

  • ¼ cup lemon juice (any citrus juice will work)

  • 2 tablespoons molasses
  • 2 tablespoons white vinegar
  • 2 tablespoons Spiceology Honey Habanero Rub

Directions

    blank

    1. In a small pot heat, all brining ingredients on the stove until sugar and salt are dissolved.
    2. Remove from heat. Add ice. Place in refrigerator.
    3. When brine is completely cooled pour over pork.
    4. Allow pork to brine for 1-2 hours before cooking.

    blank

    1. Heat grill to 225°F (used the Super Smoke setting on Traeger for extra smoke).

    2. Trim pork loin, removing any silver skin.
    3. Mix Cowboy Crust with Kosher salt and generously cover pork loin in seasoning.
    4. Allow Pork to sit out for 15 minutes seasoned prior to cooking.

    5. Once the smoker is at temp, cook for 1 - 1 ½ hours (depending on size). Flip the pork loin halfway through the cooking process.

    6. While pork is cooking, make the Honey Habanero Pepper glaze.

    7. Remove pork when the internal temperature reaches 145°F.

    blank

    1. Puree 8-10 peppers with 2 tablespoons of vinegar in the food processor.
    2. Small dice green bell pepper.
    3. Add all ingredients to the saucepot. Simmer on low to medium heat for 20 minutes.

    blank

    1. After pork loin reaches an internal temp of 145°F, remove it from the smoker and let rest for 10-15 minutes.

    2. Slice and serve with a drizzle of Smoky Honey Habanero Pepper Glaze.
    Recipe Products
    Blend

    Cowboy Crust Espresso Chile Rub

    Key Ingredients

    Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar

    The blend that started it all
    Blend

    Smoky Honey Habanero Seasoning

    Key Ingredients

    Honey Granules, Paprika, Habanero Powder, Brownulated Sugar