Herb Garlic Mustard Baste

Sun Apr 29, 2012 11:25 am

Basic recipe is from "bradleysmoker.com"

8 cloves fresh garlic, minced.
1/4 cup fresh herbs (parsley, rosemary, thyme) chopped.
2 tsp hot english mustard
2 tsp honey
1 tbsp olive oil
2 oz. armagnac. A brandy, I skipped this ingredient. Actually I didn't have any.

About 2 lbs of partially frozen pork loin. Butterfly cut about 1 1/2 inches thick. Coated the butterfly cuts with part of the mixture. Dumped the remainder of the mixture in a resealable plastic bag. Placed meat in bag and rub the mixture into the outside of the meat. Removed air from bag, seal. Place in refridgerator for a couple of days. Smoke until meat reaches at least 160 degrees.