Believe it or not, it does not involve a smoker. At least this time.

Get yourself a nice pork loin, wash the blood water, & trim the excess fat (you may leave a tiny bit). Next, is the secret to my pork loin deliciousness: Injection of butter and granulated garlic.

Go Dexter on it. That is 3/4 of a stick of melted butter and about 3 tablespoons of granulated garlic. stir well and collect in the injector. Then just stab and inject all over till your heart’s content. Be forewarned that it will ooze all over the loin, which is a good thing for the next step.

First is the Kosher salt (Don’t go crazy) then more granulated garlic (That is the Spaniard in me, you do what you want). I do go next with the McCormick Brown Sugar Bourbon rub in very maniacal amounts and close with a not-so-heavy dusting of black pepper.  The excess butter will hold everything in place my making a delicious paste.

I forgot to take pictures of the loin in the oven, but I use a Roasting Pan with Rack with about an inch and a half of water in it . I have tried several options and this has worked for me the best.

Loin goes in the oven for the first 15 minutes on broil to sear the outside. Then switch to bake at 365 for at least an hour and the internal temperature reads 150. That is not the official FDA temp for pork? Oops!

Take out the oven and let it rest for 5-10 minutes if you can. Really you are supposed to do this to conserve the juiciness. Do not fall to temptation!  Oh carp, too late.

Serve with whatever your little heart desires. I would particularly go with half inch slices of the roast over mashed potatoes, but in the interest of the diet, I must forego something so it is salad instead.

As you see, so simple even I can do it. Whenever you give it a try, let us know here or in the forum.