Maple Smoked Pork Loin Recipes

MAPLE SMOKED PORK LOIN

Steps:

• Place pork loin in a 1 or 2 gallon ziploc bag. Sprinkle in McCormick's Smokehouse Maple Seasoning and coarse sea salt. Add enough water to completely cover pork loin. Let sit in fridge overnight.
• The morning of smoking it, drain off water and rinse. Pat dry with paper towel. Mix together 3 tbsp of Smokehouse Maple seasoning and 3 tbsp of olive oil. Rub generously over loin, top, bottom and sides.
• Lay out enough strips of bacon to cover loin from end to end, slightly overlapping slices.
• Place loin, fat cap up on bacon. Begin to pull bacon up over loin from both sides and secure with a toothpick. Turn loin back over, sprinkle with more seasoning if desired. Using butchers string, tie loin up from end to end and across. Here is a video if you are not familiar with this process. http://www.epicurious.com/video/technique-videos/technique-videos-meat/2745264001/meat-how-to-classictie-a-roast/1915433334
• I used charcoal and soaked maple wood chunks to smoke with. I smoked to an internal temp of 160. I used a spray bottle and apple juice to spray the loin about once every 45 min or so, just to make sure it didn't dry out, I also had a water pan in my smoker.
• Here is a helpful chart for smoking times and temps. http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

HICKORY SMOKED MAPLE-GLAZED BACON-WRAPPED LOIN

Steps:

• 1. BRINE Take all of your brine ingredients and bring to a boil on the stove, stirring to mix well. Turn off heat and let cool. When completely cooled pour into a plastic bowl with lid and submerge tenderloin. Let these tenderloins soak overnight.
• 2. BACON PREP Put maple syrup in a small bowl, add about 2 tsp or more of cracked pepper. Mix together well. Separate your strips of bacon and set aside.
• 3. PORK LOIN Remove loin from brine - DO NOT throw out the brine if you are cooking in the smoker; set aside. Pat loin dry with paper towel Season loin with garlic powder, onion powder, and cracked pepper. ***Most smaller loins come with 2 loins in a package - if you have 2 loins put them together as one before wrapping with bacon, placing tapered end of one loin on thicker end of second loin. Skip folding tapered end step.***
• 4. WRAPPING THE LOIN WITH BACON **Before you begin to wrap the loin with bacon, know that you need to dip each piece of bacon in the maple syrup before wrapping around loin.** Take the tapered end of the pork loin and fold it over, hold it together while, with your free hand, take a piece of bacon, dip it in maple syrup and tightly wrap bacon around loin slightly stretching bacon as you wrap. Overlap your bacon and wrap tightly so you have no loose ends or sagging bacon pieces - this ensures you won't have to use toothpicks to keep the bacon in place. Continue wrapping the entire loin. At the end of the last piece of bacon, tuck the end under a piece of bacon that has been tightly wrapped. If you have any leftover maple syrup, drizzle over loin. Sprinkle bacon wrapped loins with a little more pepper.
• 5. COOKING: SMOKER The brine that you set aside... in your smoker, if you have a drip/steam pan, instead of using water fill it 1-inch from the top with the brine. If your smoker doesn't have a steam/dip pan, you can use a foil pan and place it on a bottom rack. Place the loins in the smoker and smoke at 200 - 220 degrees until the meat reaches 150 degrees (for safety - I cook to 145), remove, wrap in foil and let rest for at least 10 minutes before cutting and serving.
• 6. COOKING: BBQ GRILL Grill using indirect heat method, gently moving tenderloin around to evenly brown. Cook to internal temp of 150, remove from grill and let rest for 10 minutes before slicing.
• 7. COOKING: OVEN Preheat oven to 350 degrees. Wrap loin with bacon, without dipping in maple syrup. In a roasting pan with roasting rack, place loin on rack. Roast until you reach an internal temp of 140 (about 1hr 15 min). Baste/drizzle with maple syrup, return to oven and cook until internal temp reaches 150 (about 10 more minutes). Remove from oven, let rest 10 minutes before slicing.

MAPLE-BRINED PORK LOIN

Steps:

• Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
• Remove pork from brine, pat dry, and season all sides with salt and black pepper.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
• Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
• Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
• Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

THE MOST DELICIOUS MAPLE GLAZED PORK LOIN

Steps:

• Rub pork loin with mixture of ginger and salt.
• Insert meat thermometer in the thickest part of the pork loin.
• Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
• Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
• Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
• Remove to serving platter and cut into thin slices.
• Garnish with red grapes, green grapes and parsley sprigs (optional).

MAPLE BAKED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.