Skip navigation

Southern Smokehouse Loin of Pork w/ Crusty Pecan Mustard Glaze

INGREDIENTS:10 lbs.Canadian trimmed pork loins
5 cups smoky barbecue sauce, plus extra for basting
2 ½ cups prepared applesauce
10 Tbsps. Cajun mustard with horseradish
10 tsps. dry mustard
5/8 cup pecans, choppedDIRECTIONS:1. Marinate whole pork loins in barbecue sauce, covered, overnight.

2. Preheat grill. Combine apple sauce, mustards and pecans, mixing to blend well. Reserve.

3. To Cook: Slowly grill tenderloins, basting with

Register to view the full article

Register to view this article