Smoking a pork loin

Discussion in 'Pork' started by jaguar, Dec 10, 2011.

  1. smoke signal

    smoke signal Fire Starter

    Thanks NoBo!
    Turned out great! Still very warm and juicy even after 2-1/2 ours!!
     
  2. magslam

    magslam Smoke Blower

    Great job!!
     
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Looks fantastic!  Nice job Smoke Signal!

    I have two 3.5 lb cryovac pork loins in the refrigerator for this upcoming weekend. One I'm going to marinate with a pomegranate balsamic vinegar, green onions, and a salty rub, then smoke with apple or pecan.  Still debating how I want to prep the second one for the smoker, same smoke obviously.  Pork loins are relatively easy, somewhat fast, and always delicious!  
     
  4. smoke signal

    smoke signal Fire Starter

    Try coring an apple and wrapping it in foil leaving the top open. Fill the hole from the core with butter, cinnamon sugar, and a drizzle of vanilla. Stick it in the smoker along side your loin and it will turn out awesome. Pairs nice with the pork too! I halved mine after the smoke and used a small torch to brûlée the sugar prior to serving.

     
  5. smoke signal

    smoke signal Fire Starter

    Sorry Jaguar... I kinda hijacked your post! :hijack:
     
  6. magslam

    magslam Smoke Blower

    That's a great idea Smoke. I love apple and cinnamon so there's no reasonable doubt this is in my near future. Thanks !!
     
  7. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Ran out of time this weekend so I tried something simple. Instead of marinating the pork loins I washed and dried them both, coated with oil olive, then used rib rub on one, kosher salt and coarse black pepper on the other.  Loaded the smoker with KBB and two fist sized chunks of wood; one apple and one cherry.  Smoked them at 275F until they reached an internal temp of 145F.  They rested about two hours just due to the timing of the meal.  Also did a couple large baking potatoes on the smoker at the same time.

    So far we've only eaten on the salt n' pepper roast.  We cut it and put a bottled Roasted Apple Grille Sauce on the roast we had in the cabinet. The pork and apple grill sauce was all delicious!  Moist and flavorful.  The simple salt n' pepper was fantastic.

    I don't remember where we got the grille sauce but it is pretty pricy online.  Consequently I've put together a recipe to make a Roasted Apple Grill Sauce but I haven't tried it yet.  I will publish it here once I do.



     
    Last edited: Feb 24, 2014
  8. magslam

    magslam Smoke Blower

    Well I did one yesterday:


    Here's just in. I added four potato bombs after and close the lid. Top and bottom vents all open. After 30 minutes temp was 300F.


    This is how it was after 1 hour. The cooker temp was 350F. IT was way over 145, so I took it out and wrapped in foil.


    I had to rush to take this pic before was all gone. It was juicy and tasty. I had poked holes filled with crushed garlic, as it can be seen here. I did marinade it a couple of days on sour orange juice, and used some Badia complete seasoning (http://www.badiaspices.com/ready-made-blends/complete-seasoning/) inside the bacon bed. End result: delicious.
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I scored 4 cyrovac pork tenderloins for $2.50/lb yesterday.  We love pork loins but pork tenderloin takes that love to another level.

    Depending upon what time I can break loose from work tomorrow I'll probably smoke one the cryovac packages tomorrow.  There's usually two tenderloins inside.  No special rub, just wash, dry, rub with EVOO, then kosher salt and pepper.  I made the Roasted Apple Grill Sauce recipe tonight I concocted from several recipes I found online.  It is YUMMY!  We liked it better than the commercial stuff.  We'll use it like we did the commercial stuff and just spoon over the tenderloins once smoked.  Below is the apple recipe with pics.  It is super easy to make.

    Edit update:  Next time I make it I'll use 2 Tbs apple cider vinegar and 2 Tbs Worcestershire sauce instead of 1/4 cup apple cider vinegar.   

    Yield:  about a quart

    Roasted Apple Grilling Sauce

    Ingredients
    4 Gala, Honey Crisp, or Fuji Apples, cored and quartered, skins on
    1/2 onion finely chopped
    1 lemon, juiced
    2 Tbs butter
    1 tsp garlic, minced
    1/4 cup apple cider vinegar
    1/4 cup brown sugar, packed
    1/4 cup pure maple syrup
    1/2 tsp cinnamon
    1 tsp sweet hot mustard

    Directions:

    1. Preheat oven to 400°F.

    2. Put onion, lemon juice, butter, garlic, apple cider vinegar, brown sugar, maple syrup, cinnamon, and sweet hot mustard in a sauce pan.  Cook over low heat until well blended.

    3. Spray baking dish w/ non-stick spray.

    4. Spread apples out in a casserole pan.

    5. Pour the contents of the sauce pan over the apples.

    6. Bake until the apples are roasted, soft, and begin to carmelize, about 45-60 minutes.

    7. Remove from the oven, cover, and let cool.

    8. Put contents in a blender and pulse until desired chunk size.

    9. Serve over smoked/roasted pork loin or tenderloin.


     
    Last edited: Mar 5, 2014
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Pork loin is one of those cuts where cook time isn't determined by weight, but rather, by diameter of the loin.    If you have a 3lb loin and a  5lb loin that have the same thickness, they will take the same amount of time to cook.   This also applies to other loins such as a Ribeye roast, a NY strip roast, a beef tenderloin, pork tenderloins, etc.
     
  11. bigwheel

    bigwheel Smoking Fanatic

    I give up on nasty old charcoal many moons ago so my preferred method is to cut it into thick loin steaks (no not boneless porkchoops) and grill it on the gasser. If I wan bound an determined I like to give it 30 mins on each side and pull at 150 internal. This be thinking you prob got a half loin. Then that depends on whether you get the rib end or the loin end. They cook up about the same. The loin end is lreal lean..the rib end has some fat curled up on the inside. I like the rib end for grilling. 
     
  12. LOL that is the point for me. Time and TLC.
     
  13. The roasted apple grilling sauce sounds great.
     
  14. For most accurate temperature point where should check or should I test each end and middle? Normally I would insert my temp needle at least a inch in the center but that's not with pork. I plan on pulling meat from heat at around 145-150 and wrapping/sitting for at least an hour just am curious on how in depth I need be when checking internal temp.
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jaguar, are you gonna pull the Loin or slice for plating , 135*F will be good for slicing . Wrap and towel , in a cooler ( warmed if possible- hot water) and rest for 2-3hrs. will make marvelous cuts...

    JMHO , good smoking and . . .
     

  16. IT-148 cook time of 4.5 hours mixture of apple and hickory chips heavy smoke for the first 3 hours at 170 then the final hour and a half I bumped it up to 200. Ended up cooking four good size loins and each one came out awesome.
     
  17. How long does it take to cook the apples? I'm sure not long.
     
  18. erikkobe

    erikkobe Newbie

    if you really want the "smoke ring" you can add sodium nitrite powder/liquid to your brining/rub process, and it will provide the ring.  previous reply was correct in saying that a "smoke ring" only comes from charcoal/wood-burning where flame is readily present.

    check out the following link for an explanation of why it happens: 

    http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
     
    Last edited: Mar 16, 2015
  19. krzyd

    krzyd Newbie

    I'm smoking a pork loin tonight, stuffed with smoked gouda, wrapped in a smoked bacon weave.
     
  20. motsyball

    motsyball Newbie

    For some reason I was thinking that using InstaCure will also give you that pink smoke ring once you have smoked the meat.  Am I mistaken?
     

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