Pork Loin?

Discussion in 'Pork' started by 1ribshort, Apr 13, 2010.

  1. 1ribshort

    1ribshort Newbie

    I haven't seen anyone talking about smoking loins. Anyone try them? I'm thinking about wrapping one in bacon and trying it. Any ideas?
     
  2. roltyde

    roltyde Fire Starter

    I've been a little leary of smoking a pork loin since they're usually quite lean. I wasn't sure how juicy it would be. I'll be interested in seeing other's replies. That said, we do our loins on planks over the gas grill and they are great!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You can wrap it in bacon, you can inject it, you can stuff it whatever you want they all seem to work.
     
  4. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    I have done a few of them with great results! A couple of them I injected and a couple of them I just set in there like they were (with rub, of course) and they were fine too. I smoked them all at the 225 mark and pulled them at about 150, wrapped and allowed them to cruise to 160 and they were tender and juicy!
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Ribshot,

    Check out the pork section. There's lots of pork loins there. Like Mac said, there are endless possibilities!! I like to open them up & stuff with spinach, garlic & shrooms. Put jeff's rub on the outside. Smoke over some apple would till about 150. Let it rest than enjoy
     
  6. 1ribshort

    1ribshort Newbie

    Yeah I went back a little further in the posts and found a couple stuffed ones. Thanks for the ideas. I'm a little leery of stuffing one 'cause I'm afraid I'm not going to like the combination. The spinach sounds good though...could you mix it with cream cheese?
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea I smoke them all the time. Inject them, stuff them anyway you like them they are good.
     
  8. 1ribshort

    1ribshort Newbie

    OK......I'm in! Going to spend a week at a friend's lake house on Lake Fork with the brother and our ladies. Hoping to do lots of smoking....if I can stay off the lake long enough! Ribs, butts, ABT's and a couple loins.
     
  9. jbg4208

    jbg4208 StickBurners

    I've done 12 at one time for our local school teachers about 6 months ago. Thawed them out then covered them in pappy's garlic and herb seasoning. Cooked them till they hit 165, sliced and served. They were still very juicy. The teachers raved about them for weeks.
    Man they were good.

    I've got to do more of those.
     
  10. Go for it. I do them all the time. Just don't let them get over temp and they are awesome. I pull mine 15 degrees under my desired end temp, foil and rest for about an hour. They are tender and juicy every time.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yea you can mix in cream cheese if you want to. Now those loin's that greet did are really good. I did one with baby spinach and some feta cheese that was really to die for in our house at least. Sorry no picture photobucket likes to delete my old photos.
     
  12. 1ribshort

    1ribshort Newbie

    Thanks Boone...nice set-up!
     
  13. 1ribshort

    1ribshort Newbie

    Feta works for me...ok guys, enough information, my mind's on over-load.....[​IMG]
    thanks a bunch, you guys are great! [​IMG]
     
  14. daddytwotimes

    daddytwotimes Newbie

    I am doing one tonight.  I marinated mine in soy sauce, pineapple juice, brown sugar, garlic and ginger.  I was planning on using the smoker but without actually smoking the meat by using wood.  I'm afraid the type of marinade won't be good with smoke.  Any thoughts?
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    Are you talking about pork loin or tenderloin? Two different cuts.
     
  16. flash

    flash Smoking Guru OTBS Member

    Tru dat.

    Loin= Smoker

    Tenderloin= Grill

    Loins can easily dry out. The old 170º internal temp is not needed anymore, in fact I pull it off the smoker at 140 to 145º, then wrap in foil and let it rest for 45 minutes. These always come out juicy and tender, still a little pink too.
     
  17. ak1

    ak1 Master of the Pit OTBS Member

    I'll disagree with you there. Tenderloin can be smoked, but needs to be pulled off the heat around 150. Loin with the fat can go to 170-180. Heck, I've even let it go to almost 200 if there was a lot of fat.
     
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

  19. lugnutz

    lugnutz Smoking Fanatic

    I smoked one last weekend took it to 155-160 and let it rest for about 10 minutes. Pork the other dry meat?? I don't think so!

    [​IMG]
     
    meateater likes this.

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