APPLE SMOKED PORK LOIN
In less than three hours time a luscious smoked pork loin can be prepared and served to your hungry guests. Instead of smoking for hours and hours until the pork is falling apart tender, the pork loin is smoked until it just reaches the stage of medium done...about 155 degrees Fahrenheit. A whole pork loin is one of two strips of meat that lie on each side of the porker's backbone. Many folks confuse the loin with the tenderloin. The difference is that the loin is on the outer side of the body cavity...the tenderloin is on the inside. The tenderloin is smaller and more tender than the loin. However, the loin is still pretty darned tender. And less expensive, too.
Provided by Timothy H.
Categories Pork
Time 2h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 962.8, Fat 63.7, SaturatedFat 22.1, Cholesterol 272.2, Sodium 772.8, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 90.5
SPICED AND SMOKED PORK LOIN RECIPE
This recipe uses spices that are both savory and sweet to compliment the pork and the slaw. Pork is a mild meat that takes on intense flavors really well.
Provided by Nick
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Rinse the pork loin in cool water and pat dry with paper towels to remove all moisture. Trim any silver skin and excess fat. Do leave a 1/4″ of fat cap on for moisture and flavor. Place the loin on a sheet pan.
- Combine the spices and herbs with the oil in a small bowl. Rub this mixture all over the loin and allow it to rest for at room temperature for up to 60 minutes. This is a good time to make your slaw so it too can rest.
- Preheat your electric smoker to 225˚F.
- Place 50% apple juice and 50% water in the bowl at the base of your smoker. Add the wood chips to the side tray.
- Place the pork loin on the middle rack inside the smoker, fat side up, and insert the probe thermometer. Close the door and set the timer for 3 hours. You are looking for an internal temperature of 155˚F. Begin checking the meat at 2 hours.
- Check the smoke every 45 minutes and add wood chips if you don't see any smoke. Add water and apple juice as needed.
- When the pork is smoked to the correct temperature, remove it to a cutting board and tent with aluminum foil. Allow the meat to rest for at least 20 minutes before slicing to serve. Slice thinly for sandwiches and slice into 1/2" thick pieces for an entrée portion. Enjoy with slaw and maybe some roasted potatoes.
SMOKED PORK LOIN
This Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ. It's juicy, easy to make, and only requires a few ingredients. So fire up that smoker, grab some of my Sweet Rub, and let's get cooking!
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 2h35m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 630 kcal, Protein 102 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 222 mg, ServingSize 1 serving
SMOKED PORK LOIN RECIPE
The pork loin portion is a mildly flavored, fairly lean, and softly textured cut of the pig. It deserves to be smoked. Preparing a smoked pork loin isn't tricky. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat.
Provided by cavetools
Categories Main Course
Number Of Ingredients 10
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
Nutrition Facts : ServingSize 100 g, Calories 192 kcal
SMOKED PORK LOIN
This recipe for smoked pork loin has everything you'll need to get the roast to turn out just right, including tips for getting the pork loin to turn out tender and juicy, a dynamite dry rub, time and temperature info along with some great side dishes to serve your guests.
Provided by Mark Hinds
Categories Dinner Main Course
Time 3h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 kcal, Carbohydrate 2 g, Protein 51 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 839 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SMOKED STUFFED PORK LOIN
Not only does this smoked pork loin taste great, it is aesthetically pleasing as well, due to the cool spiral look it has once sliced into.
Provided by Kevin...lost
Categories Meat and Poultry Recipes Pork Sausage
Time 2h40m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 2.6 g, Cholesterol 135.3 mg, Fat 29.9 g, Fiber 0.2 g, Protein 33.8 g, SaturatedFat 14.2 g, Sodium 1416.6 mg, Sugar 0.2 g
SMOKED PORK TENDERLOIN
This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy!
Provided by Obsidian468
Categories Pork
Time P1DT2h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well.
- Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing.
- Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees.
- Coat pork tenderloin with a light coating of mustard.
- Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated.
- Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key.
- Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result.
- Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.
Nutrition Facts : Calories 362.1, Fat 12.3, SaturatedFat 4.2, Cholesterol 149.7, Sodium 7130.4, Carbohydrate 13.6, Fiber 0.1, Sugar 13.3, Protein 46.7
SMOKED PORK TENDERLOIN
This Smoked Pork Tenderloin is extremely easy to cook and can be cooked with a variety of flavors, spices, and sauces. It's a great weekday dinner option, and can even be fancied up for special occasions.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 1h5m
Number Of Ingredients 3
Steps:
- Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.
- Preheat your smoker to 225 degrees F.
- Season the tenderloins on all sides with the sweet rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.
- Baste on all sides with BBQ Sauce. I like to use my Whiskey Peach BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.
- Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 58 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 470 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
More about "smoked pork loin food"
SIMPLE SMOKED PORK TENDERLOIN RECIPE
From smokedmeatsunday.com
4.5/5 (40)Category PorkCuisine AmericanTotal Time 2 hrs 40 mins
- Combine the water, honey, and salt in a saucepan and stir over warm heat. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator).
- Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them.
- Generously apply the rub to the surface of each pork tenderloin and then tie them together using butcher string.
- Smoke the pork tenderloins for about 2 hours at 180 degrees (until internal temp hits 120) then configure your smoker to cook at 400+ degrees. The tenderloins are done when the internal temp hits 160.
10 BEST SMOKED PORK LOIN ROAST RECIPES - YUMMLY
From yummly.com
10 BEST SMOKED BONELESS PORK LOIN RECIPES | YUMMLY
From yummly.com
HOW TO PREPARE A PERFECTLY SMOKED PORK LOIN AN EASY RECIPE
From anaffairfromtheheart.com
4.4/5 (107)Total Time 5 hrs 10 minsCategory PorkCalories 156 per serving
- In the morning, mix up the marinade: apple juice, honey, brown sugar, Traeger rub, pepper and oregano, in a saucepan. Cook over medium heat for about 5 minutes, or until sugar is dissolved.
- Trim fat from pork loin, and using a sharp knife score the loin going about 1/4 inch deep, and 1 inch apart. Repeat going the opposite way.
- Place the loin in a deep pan, and pour the marinade over the loin. Refrigerate for 3 hours, flipping the loins half way through marinading.
MY FAVORITE SMOKED PORK LOIN RECIPE - SMOKED MEAT SUNDAY
From smokedmeatsunday.com
4.4/5 (53)Total Time 15 hrs 16 minsCategory PorkCalories 157 per serving
SMOKED PORK TENDERLOIN - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (2)Total Time 25 hrs 45 minsCategory Dinner, Main CourseCalories 210 per serving
- Place the seasoned tenderloins on a baking sheet fitted with a cooling rack. Refrigerate for 24 to 48 hours, uncovered.
- Preheat the smoker to 225F - 250F. Smoke the tenderloins over cherrywood smoke until the internal temperature reaches 145F, about 1.5 hours.
HOW TO SMOKE PORK TENDERLOIN IN A SMOKER - BRADLEY ELECTRIC
From theblackpeppercorn.com
4.7/5 (35)Total Time 3 hrs 5 minsCategory Main CourseCalories 404 per serving
- Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225F.
- Place meat in the smoker and smoke till the internal temperature is 145F, about 2 1/2 to 3 hours.
HOW TO SMOKE A PORK LOIN – DELICIOUS RECIPE - GRILL MASTER ...
From blog.cavetools.com
4.7/5 (7)Category Main CourseServings 4Calories 114 per serving
- Light your charcoal and wait until your thermometer reads 225 degrees Farhenheit and your charcoal is beginning to turn white.
DELICIOUS SMOKED PORK LOIN IN 3 HOURS [STEP BY STEP ...
From meateatingmilitaryman.com
5/5 (3)Estimated Reading Time 5 minsCategory Main Course
- Combine brine ingredients in a bowl. Mix well until salt and sugar dissolve. Add pork loin. If needed add a little water to completely cover the whole meat with brine. Refrigerate overnight.
- Preheat electric smoker to 250F. Add your preferred wood in the tray. I used hickory chips for this recipe.
SMOKED PORK LOIN (POLISH STYLE) - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (3)Total Time 130 hrsCategory Appetizer, Dinner, LunchCalories 173 per serving
- Trim the pork loin of fat and silverskin. Cut in half. You will end up with two pieces each weighing about 3 lbs.
- Prepare the wet curing mix by dissolving salt, sugar and Cure #1 in cold water using a whisk. Then add the sliced garlic allspice berries and bay leaves.
- Place the loin pieces in two plastic bags and add half the wet pickle to each. Seal and refrigerate for 5 days, flipping daily.
- Five days later, remove the meat from the pickle and rinse well under cold water. Optionally, put in nets or tie with twine. Place in a pan fitted with a rack and refrigerate for 6-8 hours or overnight. This will help dry the meat.
TRAEGER SMOKED PORK TENDERLOIN {MOIST - CRAVE THE GOOD
From cravethegood.com
5/5 (1)Total Time 2 hrs 45 minsCategory SmokedCalories 171 per serving
- In a large container, add 1 cup of hot water and 1/4 cup of coarse kosher salt. Mix until the salt is completely dissolved, then add 1/4 cup maple syrup, and 2 cups of ice water.
- Add the prepared tenderloin to the brine and place in the fridge for up to 12 hours. If using a vacuum sealer to speed up the brine, see the notes section below for directions.
- Before removing the tenderloins from the brine, make your dry rub. If using store-bought rub, skip to the next step. In a medium bowl, combine 3 tablespoons brown sugar, 2 teaspoons coarse kosher salt, 2 teaspoons coarse ground black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
SMOKED PORK TENDERLOIN RECIPE - TRAEGER GRILLS®
From traeger.com
- In a large bowl, whisk together the apple juice, honey, Traeger Pork & Poultry Rub, brown sugar, thyme, and black pepper. Ingredients. 1/2 Cup apple juice.
- Add the pork loins to the bowl with the marinade. Turn the pork to coat. Cover the bowl with plastic wrap and transfer to the refrigerator and marinate for 2-3 hours.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Insert the probe into center of a tenderloin. Place the tenderloins directly on the grill grates, close the lid, and smoke until the internal temperature reaches 145℉, 2 1/2-3 hours.
- Remove the tenderloins from the grill and let rest for 5 minutes before slicing. Enjoy! Grill: 225 ˚F. Probe: 145 ˚F. Recommended Products: Traeger Apple BBQ Wood Pellets.
BUTTER INJECTED SMOKED PORK TENDERLOIN - LEARN TO SMOKE ...
From smoking-meat.com
- Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Inject 1 ounce about every 2 inches. More is ok.
CRISPY & TENDER SMOKED PORK LOIN RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 309 per servingCategory Main Course
CURED, SMOKED PORK LOIN – TIM'S FOOD OBSESSION
From timsfoodobsession.com
Estimated Reading Time 5 mins
BEST SMOKED PORK LOIN ROAST RECIPE - WINDING CREEK RANCH
From windingcreekranch.org
Ratings 7Category Main CourseCuisine AmericanTotal Time 2 hrs 40 mins
HOW TO SMOKE A PORK LOIN (ON A PELLET ... - MEAT SMOKING HQ
From meatsmokinghq.com
Cuisine AmericanTotal Time 3 hrs 40 minsCategory Meat GuidesCalories 169 per serving
RECIPES | PIT BOSS GRILLS
From pitboss-grills.com
Cuisine SouthernTotal Time 3 hrs 10 minsServings 6-8
SMOKED PORK LOIN RECIPE {HOW TO SMOKE A PORK LOIN …
SMOKED PORK LOIN IN BRINE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine Not SetCategory Main Dish
WHAT TO SERVE WITH SMOKED PORK TENDERLOIN – 20 TASTY SIDES ...
From happymuncher.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 285 per serving
SMOKED PORK TENDERLOIN - OKLAHOMA JOE'S
From oklahomajoes.com
4.3/5 (19)Servings 4Cuisine AmericanCategory Entree
SMOKED PORK LOIN TRAEGER RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 3 hrs 10 minsCategory SmokedCalories 599 per serving
10 BEST CUBED PORK LOIN RECIPES | YUMMLY
HOW TO MAKE SMOKED PORK LOIN - BRADLEY SMOKERS NORTH AMERICA
From bradleysmoker.com
MOIST AND TENDER PORK LOIN, SOUS VIDE AND SMOKED
From amazingribs.com
SMOKED STUFFED PORK LOIN | UNGER MEATS
From ungers1903.ca
QUICK ANSWER: HOW TO COOK A PACKAGED SMOKED PORK LOIN ...
From montalvospirits.com
SMOKED PORK LOIN RECIPE - TRAEGER GRILLS®
From traeger.com
HOW LONG TO SMOKE A PORK LOIN FOR PULLED PORK - HOW TO ...
From j.apecwln.org
KOMODA JOE SMOKED PORK LOIN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
WHOLE PORK LOIN – MEAT CHURCH
From meatchurch.com
HOW TO MAKE SMOKED PORK TENDERLOIN - BRADLEY SMOKERS NORTH ...
From bradleysmoker.com
SMOKED PORK LOIN RECIPE - BBQ SMOKER GRILL BLOG
From bbqsmokergrill.org
HOT SMOKED CURED PORK LOIN | LOCAL FOOD HEROES
From localfoodheroes.com
BEST SMOKED PORK LOIN ROAST RECIPE – Z GRILLS
From zgrills.com
HOW LONG TO SMOKE A PORK LOIN FOR PULLED PORK - HOW TO ...
From apecwln.org
PRIMO SMOKED CHINESE BBQ PORK LOIN - AMERRYRECIPE.COM
From amerryrecipe.com
SMOKED PORK RECIPES - FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love