Comments on: Spicy Sage & Beer Brined Pork Loin

By: Reagan Smades

Reagan Smades — Mon, 14 Jun 2010 08:01:22 +0000

Artículo muy interesante. Date una vuelta por mi blog si quieres. Adios!

By: Chili

Chili — Sun, 19 Apr 2009 12:43:13 +0000

LOL. Maybe I had too many Modelos when I typed this one. Thanks for picking up on that. I fixed it.

By: Chris

Chris — Sat, 18 Apr 2009 17:07:34 +0000

Is the Negra Modelo there to just drink while the smoking is going on? I see it on the ingredients list, but not in the directions

By: Chili

Chili — Mon, 23 Mar 2009 20:51:13 +0000

Sorry I missed your question and didn’t reply earlier. You can absolutley cook this in the oven. Thanks to the brine, you don’t have to worry about it drying out if cooked quick (higher temp) but you can dry it out by over cooking it. Try 350F for about 1 – 1 1/2 hours but honestly it all depends on the size of your pork loin. You can cut into the center to check if it is done (no blood at the center) but you will lose precious moisture. So you really will need a thermometer to know for sure when it’s done.

By: Chili

Chili — Mon, 23 Mar 2009 19:33:11 +0000

Thank you very much! I also have a passion (or an obsession maybe) with cooking, especially spicy dishes

By: Miranda Hagan

Miranda Hagan — Mon, 23 Mar 2009 16:35:38 +0000

I love your site! I just started my own. I am not the best at taking photos, but I love cooking. I have a huge passion. Your site is inspirational. Love your recipes too.... Miranda Hagan’s last blog post..Guiness Corned Beef

By: Mia at Easy-Recipes

Mia at Easy-Recipes — Tue, 17 Mar 2009 18:52:36 +0000

Thanks for the advice, I never thought of that. I will let you know how things turn out!

By: Chili

Chili — Tue, 17 Mar 2009 16:46:58 +0000

Awesome, tender loin is much smaller than regular loin so you could probably cut back on the amount of brine