Southwestern Smoked Pork Loin

Discussion in 'Pork' started by eagle, Feb 12, 2009.

  1. eagle

    eagle Fire Starter


    1--------------Whole boneless pork loin
    5--------------Teaspoons chili powder
    2-1/2---------Teaspoons oregano
    1-1/2---------Teaspoon ground cumin
    3--------------Garlic cloves, crushed
    3--------------Tablespoon vegetable or Olive oil

    In small bowl, mix well all seasonings and oil together. Rub mixture over all surfaces of loin. Cover and refrigerate 2 to 24 hours. Place on rotisserie or in Smoker and cook with indirect heat until thermometer inserted reads 155 to 160 degrees F. Pork is done when there is still a hint of pink in the center. Slice to serve.
  2. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Another one that sounds good. I love me some tender loin.

    Definitely gonna give these a try
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Sound great, Eagle. Sure would like to see pics of that one!

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