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This recipe is prepared in a smoker. Refrigeration: 24 hours. Smoking: 2 h 30 min.
Using a knife, remove excess fat from the pork loin.
Make about 2 cm (3/4 inch) cuts in the pork loin.
Cut garlic cloves in half (larger ones in thirds) lengthwise.
Insert garlic cloves and rosemary pieces into incisions.
In a bowl, mix the orange juice with 60 mL (1/4 cup) of honey.
Using a pickling syringe, inject the honey mixture in several places in the loin.
Brush pork loin with 60 mL (1/4 cup) of honey
Place pork loin on a rack. Let rest in the refrigerator for 24 hours.
Optional: let rest for 24 hours in the refrigerator for an even more delicious taste.
Source: Recipe from the book Fumoir par le Maître Fumeur
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.