Smoked Pork Loin
Smoked Pork Loin

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoked pork loin. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Smoked Pork Loin is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Smoked Pork Loin is something which I’ve loved my whole life. They are fine and they look wonderful.

Give your pork a sweet and smoky kick. These tenderloins are marinated in a sweet honey and thyme mixture and smoked to perfection over aromatic applewood pellets. This smoked pork loin recipe is perfect for weekend parties or gameday hangouts.

To begin with this particular recipe, we have to prepare a few components. You can have smoked pork loin using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Smoked Pork Loin:
  1. Make ready 2-3 lb pork loin (with fat cap)
  2. Get 4 oz your favorite dry rub
  3. Prepare 2 tbps of olive oil or evoo
  4. Prepare Brine solution
  5. Prepare 1/4 cup your favorite salt (I like pink Himalayan)
  6. Get 1/4 cup brown sugar
  7. Get 4 cups warm water

This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork is a mild meat that takes on intense flavors really well. If you are using your gas grill to slow barbecue your pork, place the meat on one side of the grill and use the burner or burners on the opposite side so that it is not directly over heat. This Smoked Pork Loin is seasoned with a flavorful dry rub and smoked low-and-slow to BBQ perfection.

Instructions to make Smoked Pork Loin:
  1. Prepare pork loin by washing and trimming away any excess from the sides and bottom of the loin. You will want to keep the fat cap intact during this process.
  2. Create brine solution by adding the salt, sugar, and warm water together; stir until all the sugar and salt is dissolved. You can use boiling water, but remember to let the solution cool to about room tempature before using.
  3. Next step has two options. 1. Soak the meat in the brine solution over night. Make sure that the brine solution cover the entire loin. Or 2. You can inject the meat with the brine solution. I like to inject the meat with about 4-8 oz of the solution. Then cover the loin in. The brine solution and let sit at room temperature for 2 hours.
  4. Next turn the loin fat side up and score the top about a half inch deep diagonal across the meat grain, making a cross hatch pattern on the top.
  5. Next rub the sides and bottom (non fat side) with the olive oil making sure to get a good coverage on all side of the meat.
  6. Turn you meat fat side up. Add some olive oil to the top enough to fill in the cuts and ass a generous amount of session. Let the meat sit about 20-30 mins before putting it in the smoker.
  7. Place loin in the snoker. Cook time depends on size of the meat. But generally you will be smoking for 2 hours at 225 or until the internal temp teaches 145.
  8. Prepaid your smoker. I like to do it 20-30 mins before I put the loin in. This give the rub some time to set before smoking. Set smoker temp for 225.
  9. Once internal tempature reaches 145. Take out of the smoker, transfer to cutting board. Let meat sit for about 10 mins, then cut and serve.

This recipe produces tender and juicy meat with a nice smokey crust on the outside. Savory smoky and sweet perfectly smoked pork tenderloin with a beautiful bbq appearance. There's quite a big difference between pork loin and pork tenderloin. A literal big difference in size. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.

So that is going to wrap this up for this exceptional food smoked pork loin recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!