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Smoked Maple Pork Loin

post #1 of 7
Thread Starter 

Back for my second post in 2 days, maybe I'm addicted.:439:

 

 

I started with a 2.85lb Pork Loin Roast, and brined it for 9hrs.

 

Brine: 

 

4 cups cold water

1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper 
1/2 teaspoon red pepper flakes

 

 
2 hours before I was ready to smoke I took it out of the fridge, rinsed the brine off and coated it with dry rub, your favorite one should work.
Ended up smoking for 3hrs with maple wood @ 225F, pulled when internal temp was at 142F, foiled and let rest for 40min, temp increased to 148.
 
Optional: 30-40min before pulling glaze with equal parts Dijon mustard and maple syrup. 
 

 

 

 

Best pork loin I've had actually.
 

 

 

 

 

 

post #2 of 7

Its amazing what pork tastes like when ya do it right, isn't it?

 

Congrats, looks really moist and juicy that usually equates to tender!

 

Well done.

post #3 of 7

Terrific loin! I like the fact you glazed it.

 

Disco

post #4 of 7
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Its amazing what pork tastes like when ya do it right, isn't it?

 

Congrats, looks really moist and juicy that usually equates to tender!

 

Well done.

 

It really is amazing what 10-15 degrees will do to pork loin, I usually don't care for it because it's like leather! This was really good though and went great with some homebrew. 145F really is key if you want to enjoy loin.

 

 

Quote:
Originally Posted by Disco View Post
 

Terrific loin! I like the fact you glazed it.

 

Disco

 

Thanks a lot! The glaze did add a nice touch.

post #5 of 7

That loin looks good man!  :drool  I like loins - they are quick, easy & you can do a lot with them  :biggrin:

post #6 of 7


That looks awesome, thanks for directing me to your Q-Views and for sharing your brine recipe.  Very tasty looking and moist indeed. 

 

Next time I do one, I want to do molasses and a few other mild spices.  I was in the mood for teriyaki so I put some teriyaki sauce on mine and then covered that with Morton's kosher salt and coarse pepper. 

post #7 of 7
Sounds good I am going to be trying that Dijon mustard and maple syrup
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