Smoked Pork Loin Food

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 STUFFED PORK LOIN

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.

APPLE SMOKED PORK LOIN

Steps:

• This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.
• Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin. Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture.
• Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees. Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with the apple cinnamon sauce.
• Apple Cinnamon Sauce.
• Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.
• Slice the smoked pork loin and top with a spoonful of the sauce.