This Succulent Smoked Pork Loin boasts an incredibly moist and tender texture with a rich blend of sweetness and smoke. Infused with a spice blend that includes fiery chili powder, aromatic garlic powder, and the depth of smoky paprika, its flavors are absolutely tantalizing.
Recipe Highlights
This Smoked Pork Loin is the epitome of a delectable meal, from its profound smoky aroma to its succulent core. The art of smoking imparts an unbeatable essence making it an impressive main course for gatherings or relaxed summer evenings.
- FLAVOR: With a perfect balance of sweetness, spice, and smokiness, along with a garlicky punch, this pork loin is a robust flavor fest. Its smoky exterior crust beautifully enhances the savory tender interior.
- TEXTURE: It showcases a spiced crust surrounding succulent, juicy meat within.
- PREP TIME: Preparation is a swift 8 minutes, followed by a 3-hour smoke to perfection.
- USER-FRIENDLINESS: An undemanding yet rewarding recipe to undertake in your smoker. Simple ingredients from your kitchen can be transformed into a magnificent smoked pork loin.
Essential Ingredients
Notes on Ingredients
- Mustard- Acts as a glue for the spices to adhere to the pork.
- Brown sugar- Brings a hint of molasses sweetness.
- Seasonings- A blend of paprika, chili powder, and garlic powder lends the pork loin its signature smoky and spicy undertones, with added salt and black pepper to taste.
Customizing the Flavor
- Opt for olive oil- If mustard isn’t your thing, olive oil can also help the seasoning mix stick, just ensure your pork is patted dry first.
- Bacon wraps- Enshroud your loin in bacon to add a scrumptiously salty crunch and lock in more moisture.
- Honey or maple syrup- If you’d rather not use refined sugars, these natural sweeteners are superb substitutes for brown sugar.
“`html
While smoking the pork loin, leave it uncovered to allow the smoky essence to penetrate the meat. Once done, you can wrap it to maintain its warmth during the resting period.
Serving Suggestions
Pair the mouthwatering Smoked Pork Loin with a variety of sides such as salads, veggies, potatoes, or grain dishes for a complete meal.
- Grains: Accompany your pork with aromatic Wild Rice, flavorful Quinoa Fried Rice, hearty Wild Brown Rice, or savory Hibachi Fried Rice.
- Salad: Complement the main dish with a Warm Broccoli Salad, refreshing Spinach Salad, zesty Couscous Arugula Salad, or a vibrant Tri Color Pasta Salad (VIDEO).
- Vegetables: Team the Smoked Pork Loin with Garlic Asparagus sautéed to perfection, golden Roasted Brussels Sprouts, Crispy Air Fryer Broccoli, or tender Air Fryer Green Beans.
- Potatoes: Couple it with some Crispy Air Fryer Baby Potatoes, golden-brown French Fries from an Air Fryer, Super Creamy Mashed Potatoes, or a classic Air Fryer Baked Potato.
Prepare This Recipe Ahead
Get ready beforehand: Mix your seasoning in advance and keep it in a sealed container at room temperature until it’s time to coat the pork.
How to Store: Keep the Smoked Pork Loin chilled in the fridge, properly sealed or covered in cling film, for a maximum of four days. When you’re ready to enjoy it again, simply rewarm it in an oven or a microwave.
Freezing: Wrap the pork loin in aluminum foil and plastic wrap, or place it in a freezer-appropriate container. It will stay good for up to three months. Defrost it gradually in the refrigerator prior to reheating.
Explore More Irresistible Smoked Meat Recipes!
- Smoked Pork Chops
- Smoked Chicken Wings
- Smoked Tri Tip
- Smoked Chicken Thighs
Comprehensive Recipe Instructions
Tender Smoked Pork Loin
… [remainder of original code]
“`
This updated text maintains the original HTML formatting while offering a rewritten and easily understandable version of the content.“`html
Print
Pin
Give Feedback
</[div>
3 hours
3 hours
8 minutes
6
414
kcal
Required Tools
- 1 Smoker
Ingredients
4
lbs
pork loin roast
2
Tbsp
yellow mustard
to use as adhesive
1
Tbsp
brown sugar
2
tsp
salt
1
tsp
black pepper
1
tsp
paprika
“““html
1 teaspoon garlic powder
- 1/2 teaspoon chili powder
Preparation Steps
- Set your smoker’s temperature to 225 degrees Fahrenheit before cooking.
- Use a paper towel to pat the pork to dryness. Trim away any fat that is thicker than 1/4 inch on the surface.
- Mix together the brown sugar, salt, black pepper, paprika, garlic powder, and chili powder in a bowl to create your rub.
- Cover the pork evenly with a layer of mustard – this won’t affect the final taste and helps the rub stick. Alternatively, olive oil can be used instead of mustard.
- Apply the rub over the pork loin, pressing gently to adhere the spice mixture to the meat.
- Set the pork loin directly on the smoker grill grate. Close the lid and let it smoke for 2 to 2 1/2 hours, or up to 3 hours depending on thickness. Smoke until an internal temperature of 145 degrees F is reached, checking with a meat thermometer.
- Once smoked to perfection, take the pork off the smoker to rest on a plate or board, covered with foil for 10-15 minutes. Then, slice against the meat fibers and it’s ready to enjoy.
Nutritional Information
Calories:
414
kcal
|
Carbohydrates:
3
g
|
Protein:
68
g
|
Fat:
13
g
|
Saturated Fat:
4
g
| </euro;
“`
Healthy Fats:
5
g
|
Heart Health:
191
mg
|
Salt Content:
982
mg
|
Potassium Boost:
1163
mg
|
Dietary Fiber:
1
g
|
Sugars:
2
g
|
Vitamin A:
219
IU
|
Vitamin C:
0.03
mg
|
Calcium:
24
mg
</span>
|
Iron:
2
mg
