Cane and Gator Pork Loins

[SigNate]

Alright so later this week I'll be cooking for about seventy people who will be attending a Dinner and Devotion get together. I was going to cook a big beef roast us us here but I decided to do a trial run cook to see how many servings of meat I can get from a whole pork loin which will be on the menu for the dinner.
So I decided to cut the loin in two for easier handling, rubbed it alover with some Louisiana cane syrup and added my homemade rub.

On the Traeger they went

About an hour and a half later when almost up to an internal temp of 145 degrees I brushed it with a glaze made from peach preserves and jalapeno pepper jelly and a lil Peach schnapps.

Looking beautiful and smelling out of the world!

While the pork was on the grill I whipped up some ho,emade rolls. Here they are before going into the oven and unfortunately I didn't get pictures after they were done. Dang!

Also made a spaghetti salad that was delicious!

Here's where I screwed up. I forgot to get pictures of the pork after I sliced it! Yeah, I can't believe it either!! Not realizing that until after everything was put away and I knew about not getting pictures of the plated meal but not the sliced pictures until I just uploaded them to the computer.
Well I can tell you it was a fantastic meal and the pork came out perfect!

[Ilovestohunt]

Spaghetti salad? Looks interesting please give a recipe. Would like to try


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[AubreyLaHaye458]

Originally Posted by SigNate

Well I can tell you it was a fantastic meal and the pork came out perfect!

I'm almost positive that no one is surprised by this statement. Looks fantastic and we will definitely have to try something similar.



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[mr crab]

Looks delicious. Yesterday was great bbq weather. I q'd it up myself. No pics tho

[SigNate]

Originally Posted by Ilovestohunt

Spaghetti salad? Looks interesting please give a recipe. Would like to try


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Spaghetti Salad Recipe

Author: Six Sisters' Stuff
Recipe type: Salad
Cuisine: American

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins


Serves: 15


The perfect side dish for a party, potluck, or BBQ because it feeds a crowd! It's also full of flavor and simple to throw together, making it an instant favorite!






Ingredients

• 1 pound thin spaghetti, broke into 3-4" pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing:

• 1 (16 oz) bottle Italian dressing ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping:

• 1 teaspoon Salad Supreme or Johnny's Seasoing (this is optional, but I love the little flavor boost it adds!)

Instructions

1. Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
3. In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Sprinkle the top with Salad Supreme.
4. Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).