Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
I come from a long line of thrifty cooks, so wasn’t going to throw away the whole loin and thought long and hard hard to bring moisture back to the protein. (Although, I did pick this up from our local Grocery Outlet for a bargain price!) I knew I needed to simmer it in a liquid and with fall just beginning, our evenings have been getting cooler so a soup came to mind.