Didn’t want to tend to the offset - so I fired up the trusty Weber Kettle - brined the loin overnight, went with a simple pepper and garlic herb rub, and smoked on the Kettle until the IT hit 140 - thru on some skillet red potatoes and a little asparagus to round out the meal
Made for a damn good sandwich with some leftovers today - had some left over pork belly i had smoked a month or so ago and had vacuum sealed - put together a pork loin and pork belly sandwich on a potato bun, provolone cheese and a little dukes mayor
I love pork loin for the reasons stated above and ‘cuz they are versatile and typically big enough to get two or three cooks from a single roast. Your post reminds me that I need to get me some soon! Thanks.