First Pork Loin

My local supermarket had a whole pork loin on sale at a ridiculously low price. I picked one up and cut most of it into chops for the freezer. I cut one roast of just under 2 pounds and smoked it today.

I started yesterday by rubbing it with the following rub:

1 teaspoon ground pepper

1/8 teaspoon cayenne

1 teaspoon chile powder

1 teaspoon ground coriander

1 tablespoon golden sugar

1/2 teaspoon dried oregano

1 tablespoon kosher salt

1/2 teaspoon white pepper

I have used this before to roast a pork loin. It is a little spicy but I like that.

I wrapped it in cellophane and let it sit in the fridge overnight.

Here it is out of the fridge.


I put it in my Bradley Smoker at 230 F using 2 hickory pucks for every apple puck.

It smoked for about 2 hours to an internal temperature of 145 F. Here it is when I took it from the smoker.


I wrapped it in foil for 20 minutes.


I sliced it up and it was butter tender, moist and had a nice spice.


I had it with the Missus' excellent creamy coleslaw and penne with marinara sauce.

The only thing I did wrong was I didn't realize how much more the pork would cook in the foil. Next time I will only take it to 140 F in the smoker instead of 145 F.