Sweet Heat Pork Loin

• 1 whole pork loin (3–4 lbs)

• 1 tbsp olive oil or yellow mustard (binder)

• 1½ tbsp P&L Steak Rub

• 2 tbsp P&L Sweet Sooie

• ¼ cup Fat Boy BBQ Appalachian Red Sauce

1. Prep the Loin

• Trim any silver skin.

• Coat with olive oil or mustard.

• Season evenly with P&L Steak Rub, then finish with P&L Sweet Sooie for that signature sweet-heat crust.

2. Set Up the Grill

• Preheat to 250–275°F for indirect heat.

• Optional: add apple or pecan wood for a mild smoky note.

3. Cook

• Place loin away from direct heat.

• Cook until internal temperature reaches 135°F.

• Brush generously with Fat Boy BBQ Appalachian Red Sauce and continue cooking to 145°F internal.

4. Rest & Serve

• Let rest 10–15 minutes before slicing.

• Slice into ½-inch pieces and drizzle with a little more Appalachian Red for extra flavor.

1. Prep

• Preheat oven to 350°F.

• Season pork with P&L Steak Rub and P&L Sweet Sooie.

• Place on a wire rack over a foil-lined pan.

2. Roast

• Roast uncovered for 60–75 minutes, or until internal temperature reaches 135°F.

• Brush with Fat Boy BBQ Appalachian Red Sauce and return to oven until 145°F internal and sauce caramelizes slightly.

3. Rest & Slice

• Rest 10 minutes before slicing to keep it tender and juicy.

The combo of Steak Rub and Sweet Sooie gives you that perfect balance of savory, sweet, and heat but the Appalachian Red ties it all together with a tangy kick that makes the flavor pop.