Butter Garlic Marinade: Pork Loin

Inject the pork loin with the butter garlic marinade.

Vacuum pack the injected pork loin.

Refrigerate the pork loin for a few hours.

Smoke the pork loin at 290 degrees Fahrenheit until the internal temperature reaches 120 degrees.

Increase the temperature to 350 degrees Fahrenheit and cook the pork loin until it reaches an internal temperature of 155 degrees Fahrenheit.

Cut the peaches in half and pour cinnamon toast on top.

Let the peaches sit at room temperature for about an hour to draw moisture out.

Grill the peaches skin side down over a hot grill for about five minutes.

Flip the peaches and grill for an additional three to four minutes.

Cut the grilled peaches and serve.

Equipment Needed

Spice Level:

Dietary