Smoked Pork Loin Recipe

Smoke pork loin is a perfect main course recipe for family dinners. The pork is coated with oil and spices and then smoked for some time. The result is juicy and tender pork loin with a crispy outer layer.

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Prep Time 15

Cook Time 3

Resting Time 15

Total Time 3 30

Course Main Course

Cuisine American

Servings

Calories 309 kcal

Equipment

Mixing Bowl
Knife
Brush

Ingredients

4 pounds Pork Loin Roast
1 oz Apple Cider Vinegar
Olive Oil (as required)
1 oz Whiskey (optional)

Pork Loin Rub

1 tablespoon Brown Sugar
2 ½ teaspoons Salt
1 teaspoon Smoked Paprika
1 teaspoon Pepper
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Mustard Powder
½ teaspoon Chili Powder
Black Pepper (as per taste)

Instructions

Make the spice rub by adding brown sugar, salt, smoked paprika, pepper, onion powder, garlic powder, mustard powder, and chili powder into a bowl. You can add black pepper as per your taste. Mix them well.
In a small glass, add apple cider vinegar and whiskey(optional).
Poke a series of small holes on the outside of the roast using a sharp knife.
Rub the pork loin with olive oil or apple cider vinegar all over its surface.
Coat the spice rub on all over the surface of the pork loin.
Smoke pork loin for about 2½ to 3 hours at 225°F. The roast should smoke until the internal temperature in the thickest part of the roast reaches 145°F.
Cover the roast with foil and let it rest for 15 minutes before slicing it thin.

Video

Notes

Don't worry if some of the spice-rub gets into crevices and the sears, it will be tastier.
You can stuff garlic cloves in the pork by putting them into the holes poked on it. This adds flavor to the juicy interior of the pork loin. You should blanch cloves to soften them before putting them into the pork.
Keep the water tray filled while smoking the pork to keep it tender and juicy.
You can slice out the fat (or the silver skin) of the pork in case you don't want it to be chewy.
The vinegar added makes the meat flavorful and tender. The acid in vinegar breaks down the hard meat fibers.
You can substitute vinegar with lemon juice to tenderize the pork.
Place the pork fat side up while placing it in the roast pan. As the fat melts down, it bastes the pork loin as it cooks and protects it from drying out.
The cooking time of the pork mainly varies according to the temperature at which you cook the pork.

Nutrition

Keyword American cuisine, Pork Loin, Smoked Pork Loin

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