Smoked Pork Loin
Smoked Pork Loin

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked pork loin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Smoked Pork Loin is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook smoked pork loin using 3 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Pork Loin:
  1. Prepare (1) 5 Lb pork loin
  2. Make ready (1) Pork dry rub (See my pork dry rub recipe)
  3. Get (4) Tbsp olive oil

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.

Instructions to make Smoked Pork Loin:
  1. Make the dry rub. (I have the recipe for the rub in my recipe list)
  2. Coat the pork loin with olive oil, this is a binder for the dry rub. Coat the pork loin with dry rub. Cover and let sit in the refrigerator 2-8 hours. (Letting it sit isn't necessary but I do it anyway.)
  3. Pre heat the smoker to about 250 degrees Fahrenheit.
  4. Add 1/2 Cup of Apple juice to small pan, fill the rest of the pan with water. (This is to help keep the meat moist while smoking) Place in smoker on rack near the heat inlet.
  5. Smoke at 250 degrees Fahrenheit for 5 hours. (1 hour per pound). When internal tempature reaches 145 degrees Fahrenheit the loin is done.
  6. Remove and let rest 20 minutes. Enjoy!

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.

So that’s going to wrap it up with this exceptional food smoked pork loin recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!