Smoking a pork loin

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Original poster
Dec 26, 2016
My husband and I are having family over for supper tonight. This is our first time smoking a pork loin. Do you cook the pork loin on the grate or do you put it in a pan? Any other advice or tips would be helpful if you would like to share. Thank you!
You can do pork loins either way and it comes out great.  I like to smoke them at 225F so they'll spend more time in the smoke.  If you are short on time you can easily smoke them at temps up to 325F.  When I use a pan I typically add a sweet and/or savory type glaze to the loin; something that adds a little "wow" character and color to the meat. 

If you don't inject the loin, they are ready to pull off the smoker at 140-145F, juicy and tender.  If you inject, go to 165F internal temp. 

Here is a simple recipe that works for loins and tenderloins.  The smoke add a real nice component to the sweet sauce and savory rub. 

Pork Tenderloin/Loin with Jelly Sauce

You can use any jelly or preserves to make this recipe.  I like apple, apricot, pineapple, etc.

First time I made it I used apple wine and jalapeno jelly.  It was fantastic!

2 1/2 - 3 lbs pork tenderloin or loin
dried thyme
kosher salt
olive oil
coarse black pepper
3/4 cup white wine or any fruit wine like apple, strawberry, plum
1/2 cup soy sauce
1/2 large onion
1 Tbs garlic, minced
1 Tbs fresh ginger root, minced
3/4 cup apple jelly, jalapeno jelly, peach/apricot jelly, etc
1 cup crushed pineapple
2 Tbs corn starch
1/4 cup water


1. Fire up smoker 225F to 325 degrees F.

2. Rinse and dry meat, put in an aluminum roaster sprayed with olive oil.  Rub the meat with olive oil then sprinkle lightly with kosher salt, pepper, and thyme.

3. Put the rest of the ingredients except the corn starch and water in a bowl, mix, then  then pour over the meat.

4. Smoke until the internal temperature reaches 145 degrees F (63 degrees C).

5. Remove the smoked meat from the smoker and plate.  Pour the liquids and solids in a sauce pan.  Put the corn starch in a bowl, add the water, and stir until well mixed, then add to the sauce pan.  Heat until reached the desired consistency.  Spoon over the tenderloin when it's done.
Sounds like Ray has you covered.

Whether you do it in a pan (I do) or on the grate, the most important thing is don't overcook it.

I pull mine out at 138-140 & let rest on the counter.

The carryover cooking will bring it up to 145, which is perfect for a loin.

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