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pork loin

post #1 of 21
Thread Starter 
My daughter wants me to smoke a pork loin for her birthday, any sugestions would be appreciated as this is my first loin and only second smoke attempt
post #2 of 21
I have never had much luck smoking a chunk of loin, Mine always turns out dry so I usually make it into canadian bacon.
post #3 of 21
Here is a forum thread we had about 3 weeks ago on the same subject. If ya want, give it a read and then follow up with questions in here.


Your daughter picked a good cut of meat. It is very versatile and as your skills increase, you can do sooo much more with it. We have threads in here of master chef's butterflying loins and stuffing them with some interesting things.

There are several ways you can finish up a loin, but for the most part, I like to indirect grill mine. I'll try to give ya the quick and easy on it, and you can ask any questions you might have. I'm sure others will pitch in ideas too.

Since this is your second smoke attempt, I'm gonna keep it easy. You can modify this any way you like.

Rinse tenderloins well with water and pat dry. Drizzle lightly with EVOO Sprinkle with kosher salt and freshly cracked black pepper. I add some smashed garlic cloves on top and then cover and refrigerate for about 4 hours. Keep in mind, this is a simple to follow recipe and at anytime, you can go more advanced if you are comfortable with it.

Some people will marinate this cut, as it is super lean. Cooked correctly however, this meat will be juicy and flavorful. If you are going to smoke this cut in a smoker, maintain a temperature of about 225-250 and spritz or mop with a mix of 3 parts apple juice, 1 part water about every hour.

Some people will also wrap these in bacon to maintain moisture. Whatever you want at this point can be done. experiment a bit and share the results with us.

You want to carefully monitor the inside temperature with an accurate thermometer. When the loin reaches 145 degrees internal temperature, remove it from the grill and wrap it in foil. You may again mop or spritz before sealing the foil.

Let the meat set on a cut board, wrapped in foil for about 15-20 minutes. This allows the juices to redistribute and the internal temperature to rise to 150-155 degrees which is well above the 137° necessary to kill any trichinae. This should produce tenderloin that's juicy, tender, and safe.

This is also a personal choice. Some people will cook their tenderloins to 160. I have found that 150 is perfectly safe, within USDA and Pork Council guidelines and ensures a tasty, moist piece of meat. We don't want to dry it out or separate the grain of the meat.

TIPS: Instead of the last mop of apple juice, try an apple or orange marmalade or jelly and brush it on before sealing the foil. Be creative.

I hope you found this helpful, make sure to check back on this thread several times, as you are going to get a lot of good advice and tips on this versatile piece of meat.

post #4 of 21
If you want to kick it up a notch, and who doesn't? How about serving it with some tropical chutney? It is easy to make and makes a wonderful complement to pork and it makes for a great presentation.

1 tomato diced
1/4 cup finely diced mango
1/4 cup finely diced pineapple
1/4 cup cilantro chopped
1 tsp lemon juice
1/2 red onion finely diced

Simply toss the ingredients, add a couple of cracks of fresh black pepper and drizzle with some EVOO. You can try balsimic vinegar as well, but go sparingly. Let this sit in fridge for 1 hour before serving so flavors develop.

I grill my pineapple and mango and will plate platter with grilled pineapple rings and mango spears to really kick up the presentation with the top spears of the pineapple as the platter center piece.
post #5 of 21
post #6 of 21
I remember that second one! You were one of the master chef's i was referring to :) that was one sweet loin. points.gif
post #7 of 21
Remember, big difference between a Loin or Tenderloin. My opinion:

post #8 of 21
I just posted a recipe last week called "Bruce's PORK-U-PINE". You might give that a whirl. It has some help staying moist.


Good luck with the smoking!
post #9 of 21
Definitely smoke it. Don't over cook it and dry it out. Cook by internal temp to approx 150 slice and cover with Dutchs' Mohogany Sauce. It's a great way to finish the loin.

See the thread Smoked Pork Loin with Mahogany Sauce for info on the sauce
post #10 of 21
What more to say?
Such great advice, be sure to pull at the suggested temps ensure a moist loin.
I pull mine off at 145-150 so anywhere in there, 145-155 will be perfect, tender and juicy.

Only other suggestion is...chipotle! little brown sugar, touch of ground mustard, some brown sugar and a dash of garlic powder, not much but a dash and rub it on up. Love chipotle crusted pork loin...but they make everything just a little bit better PDT_Armataz_01_12.gif

Don't forget to take pics.
post #11 of 21
I've see some great looking bone in loins done on here, that will be what I do when I get a chance
post #12 of 21
I was going to suggest my Pork Loin with Mahogany Sauce but PigCicles beat me to it.
post #13 of 21
Dutch you gotta get a bigger motor on that scooter of yours buster - you're gettin slow... luv ya man!
post #14 of 21
I'm getting old and my arthritis is acting up. That's my story and I'm sticking to it!!
post #15 of 21
Well, this thread inspired me so I went and got 6 lbs of tenderloins and will be doing them up with my grilled tropical chutney and plating for presentation, pictures and eating this Sunday. Sides will be grilled bacon wrapped asparagus spears and grilled carmalized sweet potatoes.

I've been wanting to do some tenderloins for awhile now and this thread did it for me.. ;p
post #16 of 21
Thread Starter 
Hey, thanks for all the info,thats what I like abnout this place
post #17 of 21
Love that too, just the talking and thoughts about some fine smoked pork loins inspired you do do what sounds like a great meal.
Gotta love this art of ours and those last minute and spur of the moment smokes.

"Man I'm tired of smoking, gonna give it a rest for 2-3 days. Out buying juice so browse the meat section, Uh-oh! Cheap rib sale! Guess I'm smoking PDT_Armataz_01_12.gif "
post #18 of 21
You have really received so many good recipes that I think I have to save thread just for the recipes. I personally think a good bacon wrap would do your tender loins some good flavoring and add the need moisture to the meat also. But thats if you have just a tender loin as far as a loin itself I would have to go with geerts method and fillet it and stuff it with herbs and some fruit to.PDT_Armataz_01_37.gifI cann't wait for your posting of this meal and don't forget the Qview.
post #19 of 21
What they all said don't over cook it........plus brine it.

Loin takes the brine real well.
post #20 of 21
Check my signature.
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