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Smoked Roasted Garlic Injected Pork Loin with Pepper Jelly Glaze - KTBS.com - Shreveport, LA News, Weather and Sports

Smoked Roasted Garlic Injected Pork Loin with Pepper Jelly Glaze

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Thanksgiving is almost here!

And for many it's time to start planning and prepping for that holiday meal.

And Tony Chachere's has a delicious Thanksgiving idea...check out their recipe below.

Smoked Roasted Garlic Injected Pork Loin with Pepper Jelly Glaze

1-3lb Boneless Pork Loin

1 bottle Tony Chachere"s Roasted Garlic Injectable Marinade on Tony Chachere's Creole Seasoning or Bold

1 jar pepper jelly

Tony Chachere's Sandwich Sauce

 Light grill   Inject pork loin with Roasted Garlic Marinade using 1-2 oz per lb of meat. Sprinkle with seasoning. Place meat fat side up on indirect heat. Close lid. Keep the temperature of inside of grill or smoker on 325 degrees   Cook on indirect heat for 2-2 1/2. hours or until temperature of middle of meat is 140 degrees. Microwave jelly for 1 minute. Baste on outside of meat. Let internal temperature come to 145 degrees. Take off and place on platter or cutting board. Cover with foil. Let rest for 5 minutes. Slice and serve on buns with sandwich sauce or as an entree.  Serves 12-15.

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