Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, smoked pork loin. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This smoked pork loin recipe is perfect for weekend parties or gameday hangouts. Smoked Pork Loin: Right Temps Result in Tenderness. Smoked pork loin is something that I feel should be at every gathering.
Smoked Pork Loin is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Smoked Pork Loin is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have smoked pork loin using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Pork Loin:
- Prepare 2-3 lb pork loin (with fat cap)
- Take 4 oz your favorite dry rub
- Get 2 tbps of olive oil or evoo
- Take Brine solution
- Take 1/4 cup your favorite salt (I like pink Himalayan)
- Take 1/4 cup brown sugar
- Get 4 cups warm water
Father's day is this Sunday and I want to start off by wishing all of you Dads a wonderful and happy Father's Day. Being a Dad is a big deal and it's only. Give your pork a sweet and smoky kick. These tenderloins are marinated in a sweet honey and thyme mixture and smoked to perfection over aromatic applewood pellets.
Steps to make Smoked Pork Loin:
- Prepare pork loin by washing and trimming away any excess from the sides and bottom of the loin. You will want to keep the fat cap intact during this process.
- Create brine solution by adding the salt, sugar, and warm water together; stir until all the sugar and salt is dissolved. You can use boiling water, but remember to let the solution cool to about room tempature before using.
- Next step has two options. 1. Soak the meat in the brine solution over night. Make sure that the brine solution cover the entire loin. Or 2. You can inject the meat with the brine solution. I like to inject the meat with about 4-8 oz of the solution. Then cover the loin in. The brine solution and let sit at room temperature for 2 hours.
- Next turn the loin fat side up and score the top about a half inch deep diagonal across the meat grain, making a cross hatch pattern on the top.
- Next rub the sides and bottom (non fat side) with the olive oil making sure to get a good coverage on all side of the meat.
- Turn you meat fat side up. Add some olive oil to the top enough to fill in the cuts and ass a generous amount of session. Let the meat sit about 20-30 mins before putting it in the smoker.
- Place loin in the snoker. Cook time depends on size of the meat. But generally you will be smoking for 2 hours at 225 or until the internal temp teaches 145.
- Prepaid your smoker. I like to do it 20-30 mins before I put the loin in. This give the rub some time to set before smoking. Set smoker temp for 225.
- Once internal tempature reaches 145. Take out of the smoker, transfer to cutting board. Let meat sit for about 10 mins, then cut and serve.
German smoked pork, "Kasseler", is a salt-cured pork loin or pork chop which is smoked with beechwood or alder. Germans use "Kasseler" as a tasty addition to kale and cabbage recipes or bake. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce. Sliced pork tenderloin needs to be smoked somewhere between two-and-a-half and three hours. But if you prefer pulled pork loin then it will need to be smoked for a further two hours, making five hours.
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