Pork loin

[Cj7851]

I was given a pork loin thinking about smoking it. Was wondering what everyone's thought were on smoking pork loin (not tenderloin) and recipe ideas.

 

[sandyut]

I am sure and I hope other chime in. I have done one of these. I would rub with something that you like and based on your desired outcome - BBQ rub, SPOG, etc. just depends on what you want the final to be tasting like and go with . after that I think the recommended final internal temp when you pull it is 145 give or take. I have seen many go a touch lower. SmokinAl please chime in - i think you recommend a temp of the high 130's??? I forget. but i have one in the freezer that I am ready to cook soon as the weather get better here.

 

[HalfSmoked]

Yup USDA now says 140 for pork but you can go a little higher but being careful not to dry it out.

Warren

 

[bregent]

I cook these all the time - just sprinkle with your favorite pork rub and smoke to 140 and serve with a mustard based sauce. I usually cut off the loin end and save that for schnitzel - it's leaner and tends to dry out more than the center cut and blade end.

 

[chef jimmyj]

Here are a couple of Recipes you may like to try. Dad would make this for company. It's very good...JJ

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/4C Molasses
1/4C Mustard (Your choice.)
1/2C Kosher Salt
1T Sage, rubbed
1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.

Mild Bubba Q Rub (All Purpose)

1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

Apple Pork Topper

3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vinegar
1tsp Rubbed Sage
1/2tsp Black Pepper
1/2tsp Salt
1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

 

[Steve H]

Last one I did I injected with Tony's herb and roasted garlic. Rubbed with SPOG and let it go until it hit 145 IT.

 

[mike243]

I have been thinking of getting 1 to do stuffed chops with, cut thick then cut pocket in them, load with savory stuffing and mozzarella cheese then season outside and smoke to 145-150. We use to bake these and they were great so adding smoke will just make them Greater lol

 

[gmc2003]

I like to butterfly loins and stuff it with spinach and feta. Another favorite is rubbed down with a good strong rub and wrapped in bacon. Just be careful not to overcook it. I normally cook it to about 138 to 140 and let the carryover finish the cooking process. A seasoned apple cider reduction makes a good sauce for pork.

Chris

 

[SmokinAl]

I would take JJ's advice and pull it out at 135-138. Depending on how hot your smoker is, the carryover will take it to 145. Much more than that & it starts to dry out. We smoke these all the time & they are a big favorite around here. I just use my standard pork rub on them.
Al