Pork Loin On A Pellet Smoker Food

PORK LOIN ROAST ON A TRAEGER GRILL

Steps:

• Place your pork loin roast, diced Vidalia onion, and minced garlic cloves into a large sealable Ziploc bag.
• Take out a large mixing bowl and add into it the premium German lager, organic single-source locally harvested bees honey, Dijon mustard, caraway seeds, and dried thyme.
• Mix these ingredients together thoroughly with a metal whisk until a smooth and even marinade forms.
• Once you are done, pour all of the marinade liquid into the Ziploc bag containing the pork loin roast.
• Allow the pork to marinate overnight or for at least 8 hours.
• Take the pork out of the Ziploc bag along with the onions and garlic.
• Rub the meat down thoroughly with the dry seasoned pork rub so that the entire surface area is covered.
• Place the seasoned pork, onions, and garlic into a large roasting pan.
• Pour all of the marinade into a saucepan and bring these ingredients to a boil over a medium heat setting.
• Reduce the marinade liquid by approximately half.
• Fire up your Traeger grill on a smoke setting.
• Be sure that the grill lid stays open until your fire is going.
• Set the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
• Let the grill preheat for 10-15 minutes.
• Slide your roasting pan on to your Traeger grill grate.
• Allow the meat to roast uncovered, with the fat side pointed up.
• Cook the meat for one hour.
• Once the hour has elapsed, carefully pour the reduced marinade over the top of the pork loin.
• Allow the meat to cook for another 30 minutes to an hour, occasionally basting the meat with the marinade.
• Once your pork has attained an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius you can remove it from the grill.
• Use a meat thermometer to check it out.
• You can begin cutting the pork loin after it has cooled for approximately 10 minutes.
• Garnish the meat with any liquids or juices still in the roasting pan.

SMOKED PORK LOIN

Steps:

• Make the dry rub by mixing the brown sugar, smoked paprika, salt, and pepper with the mustard and onion powders.
• Combine the apple cider vinegar and whiskey in a small glass.
• Trim off any excess fat or silver skin. Using the sharp end of a knife, poke a series of small holes in the outside of the roast.
• Rub the roast down with the apple cider vinegar and whiskey mixture.
• Coat the roast with the spice rub, making sure to get it everywhere.
• Smoke the pork loin roast for 2 ½ to 3 hours at 225℉ (107℃).
• The roast should smoke until the internal temperature in the thickest part of the roast reaches 145℉ (63℃).8
• Rest the roast covered with foil for 15 minutes before slicing it thin.

SMOKED PORK LOIN RECIPE

Steps:

• Rinse the pork loin in cool water and pat completely dry with paper towels.
• Trim any silver skin and excess fat from the loin, leaving at least a 1/4″ of fat cap on for moisture and flavor.
• Place the pork loin on a sheet pan.
• In a mixing bowl, whisk together the salt, sugar, pepper, celery seeds, garlic powder, onion powder, cayenne, and five spice powder.
• Coat the entire loin with olive oil.
• Rub the meat all over with the spice mixture.
• Set the loin aside and allow it to come to room temperature for approximately 40 minutes.
• Fill the hopper of the Traeger grill with enough wood pellets to last up to 3 hours.
• Turn the smoker on with the top open until a flame is visible, approximately 5 minutes.
• Close the top of the grill and set the temperature to 225˚F.
• Preheat the grill for approximately 10 to 15 minutes.
• Place the seasoned pork loin, fat side facing up, on the grill rack inside the smoker.
• Insert the probe thermometer into the thickest end of the pork.
• Close the top and set a timer for 2 hours.
• Check the temperature of the meat at 2 hours.
• You are looking for an internal temperature of 145˚F.
• Continue smoking until the desired temperature is achieved, checking every 15 to 30 minutes.
• When the pork is at the desired temperature, remove it to a clean cutting board and cover it loosely with aluminum foil.
• Allow the meat to rest for at least 20 minutes before slicing.
• Slice the loin thinly and place on a platter for serving.
• Serve with a side of sauce

SMOKED SWEET CAJUN PORK LOIN

Steps:

• Rinse pork loin under running water and pat dry with paper towels.
• Sprinkle the Cajun seasoning liberally over meat; rubbing into surface.
• Allow to sit at room temperature for 45 minutes to 1 hour; place in smoker and cook for 30 minutes.
• Mix together the syrup and hot sauce; baste meat frequently for the next 90 minutes or until internal temperature of meat reaches 160 degrees for medium or 170 degrees for well done.
• To prepare on a grill: Prepare meat as above, place water soaked wood chips in a smoker box and place into hot coals.
• Put the meat on rack over hot coals; cook, turning and basting every 15 to 20 minutes for 1 hour or until internal temperature registers 160 degrees on a quick read meat thermometer.
• Allow meat to rest for 15 to 20 minutes before slicing and serving.

SMOKED PORK LOIN WITH RASBERRY CHIPOTLE GLAZE

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

SMOKED PORK LOIN

Steps:

• Preheat your smoker to 225 degrees F.
• Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.
• Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. Sprinkle on all sides with Hey Grill Hey Sweet Rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.
• Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.
• Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.

TRAEGER SMOKED BACON WRAPPED PORK TENDERLOIN

Steps:

• Remove pork tenderloins from refrigerator. Rinse and pat dry.
• Turn Traeger to smoke and have lid open. As Traeger heats up - let smoke dissipate. Will take approx 5 minutes
• Set temp to 225 and wait for Traeger to preheat. Be sure pellet bin is full.
• Coat pork tenderloins with Historic BBQ Red Seasoning.
• Lay sheet of parchment paper on cutting board/counter. Lay slices of bacon slices on parchment. (1/2 package per tenderloin)
• Lay tenderloin across bacon slices and wrap around tenderloin. Repeat with other tenderloin.
• Sprinkle Historic BBQ Red seasoning on top of bacon
• Place on Traeger for 1.5 hours. Check tenderloin temperature. Temp should be approx 130. If not at temp - cook another 10-15 min.
• Open lid and baste with BBQ Sauce. Smoke at 225 for another 15-30 minutes. Temp check should be approx 145.
• Remove from Traeger. Let rest 10-15 min before slicing.