Smoked Pork Loin Recipes
BROWN SUGAR & MUSTARD GLAZED SMOKED PORK TENDERLOIN
Provided by By Emily Schuermann
Number Of Ingredients 9
Steps:
- Prepare smoker (we use a charcoal smoker and add a few chunks of water soaked mesquite to the fire). Place tenderloin on a rimmed baking sheet. If you have a loin with some loose flaps, simply truss before glazing. In a small mixing bowl, combine glaze ingredients. Coat all sides of the tenderloin generously with the glaze. Place the pork tenderloin on the smoker and cover. Depending on outside temps, the loin should be cooked through in 4½ - 5 hours*. Once cooking is complete, remove loin from smoker. Allow the meat to rest for 10 minutes before slicing. Serves 12
Nutrition Facts :
SPICED AND SMOKED PORK LOIN RECIPE
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.
Provided by Nick
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
- Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
- Preheat your electric smoker to 225˚F.
- Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
- Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
- Check the smoke every 45 minutes and add wood chips if you don't see any smoke. Add water and apple juice as needed.
- When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2" thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.
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- Combine the water, honey, and salt in a saucepan and stir over warm heat. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator).
- Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them.
- Generously apply the rub to the surface of each pork tenderloin and then tie them together using butcher string.
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- Combine brine ingredients in a bowl. Mix well until salt and sugar dissolve. Add pork loin. If needed add a little water to completely cover the whole meat with brine. Refrigerate overnight.
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- Remove pork from packaging and trim excess fat, more than 1/4 inch thick, and silverskin if desired. Pat your pork loin roast dry.
- Combine the marinade ingredients in a one gallon ziploc plastic storage bag (apple cider, honey, garlic, Dijon, salt, ginger, pepper, ground sage, and parsley). Squeeze the contents until well combined.
- Transfer the prepared pork into the ziploc storage bag with marinade, then squeeze the air out while sealing the bag. Massage the marinade into and around the pork loin roast to coat thoroughly. Refrigerate and allow to marinate for at least 4 hours, up to 12 hours.
- Once the pork loin has marinated and you are ready to get it started smoking, remove the marinating pork loin from the refrigerator and allow it to come to room temperature for about 30 minutes. Preheat your smoker to 225 degrees F (107 degrees C).
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- Trim excess fat from pork loin if desired. We do this if there is a large fat cap on the top of the pork loin. You'll want to leave part of it on so the pork doesn't dry out.
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- In the morning, mix up the marinade: apple juice, honey, brown sugar, Traeger rub, pepper and oregano, in a saucepan. Cook over medium heat for about 5 minutes, or until sugar is dissolved.
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- Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.
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