I'm in Smoked Pork Loin Heaven!

Today was the day, the day for hubby Mark to smoke some pork! I picked up some pork loin on my last grocery run, through it in the freezer till I knew we had time to put into a good smokin'. Mark took it out to thaw yesterday morning and I mixed up the rub for him last night. He got the 2 chunks of loin coated real well with the rub, wrapped it up tight in cellophane and then put it in the fridge on a tray - just in case of any leaks, overnight to marinate.

After church this morning he started up his smoker - he's so funny, he's just been chompin' at the bit for weeks to smoke something. As the loin smoked, our whole house, yard and neighborhood filled with this wonderful sweet and smokey scent! I had run to the store to grab a few things and when I got back and opened my car door I was greeted with this wonderful aroma wafting through from the back yard - instant hungry!

Mark diligently watched over his treasure, keeping the temp at a constant 250 degrees for about 4.5 hours. He then proudly placed the smoked pork loin on a baking sheet and brought it in to rest. As I watched him hover over and around the meat I told him I wasn't in a hurry to eat. I felt bad for saying this as I saw the look of disappointment come over his face - clearly he was not happy with my announcement. He waited a few minutes until I was out of the room and then sliced off an end piece. When I came around the corner of the kitchen and surprised him, he quickly cut another piece and said, here you have to try this! I couldn't be mad, he was so happy with his accomplishment.  He was right, it was delicious, tender and moist with just the right amount of smoke and sauce on it.  I knew he wasn't going to last long at keeping out of it, so I figured I had better get the rest of dinner going.  I had already made a potato salad earlier but was planning on trying a new technique on some zucchini.

In my efforts to reduce some fat in our diet, I don't fry much anymore.  But I love fried zucchini, so I thought I would try a technique I saw on one of the cooking shows and see how it was.  I've tried a couple of different ways to make "oven-fried" things, but I haven't found one yet that I really like or have found to be even s slightly good candidate for the real thing. I have decided that's it's just better to abstain from the fried stuff on a regular basis and have it occasionally as a treat.

To do this new technique I saw, you trim the ends off the zucchini and then slice on the diagonal about 1/4 inch thick. I sprayed the cookie sheet with some cooking spray, then placed the "planks" of zucchini on the sheet.  I then sprayed the zucchini with "I Can't Believe It's Not Butter" spray - liberally. The sprinkle them with salt and pepper, garlic powder and then top with grated Parmesan Cheese.  I then baked them in a pre-heated 425 degree oven for about 15 minutes, till tender and tops are browned.

Aaaaawwww, the meat! Nicely coated with the rub I mixed up and let marinade in the fridge overnight tightly wrapped in cellophane.

 

The smoking has begun! 

  

 After smoking at a steady 250 degrees for about 4.5 hours, the meat has a beautiful smoke ring and fantastic flavor while still moist - it was so tender it cut easily with a fork. Those "Pro" smokers ain't got nuthin' on my hubby! LOL

 Look at that smoke ring - all I can say it YUUUUMMMMMY!

 Our complete meal with a dab of BBQ sauce.

The Pork Loin was absolutely delicious, the Potato salad as well.  The zucchini was OK, my daughter really liked it, I liked the flavor, but I think next time I'll cut it a little thicker, it was a little soggy for me, or maybe try broiling it the last few minutes to brown up the top.

 Here's the steps for the zucchini, wash the zucchini then trim both ends and slice on the diagonal into 1/4 inch thick planks.

 Place on a baking sheet that has been sprayed with some cooking spray, spray tops with some "I Can't Believe it's Not Butter" spray or some olive oil. Sprinkle with salt and pepper, garlic powder and then top with some grated Parmesan Cheese.  I baked mine at 425 degrees for about 15 minutes.

Nice and toasted brown and tasty! Plus lower in calories than fried - almost a good substitution.

Now the test will be to see how long the reminder of the Smoked Pork Loin last!