Smoked Pork Loin
Marinade:
1/4 cup dijon mustard
1/4 cup whiskey such as Jack Daniel's (or if you prefer just add chicken broth instead)
1/4 cup soy sauce
1/4 cup packed brown sugar
2 Tablespoons Worcestershire sauce
1 Tablespoon minced garlic
1 (2-1/2 to 3 pound) boneless pork loin
Spice Rub:
1 Tablespoon paprika
1 Tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
To make the marinade; whisk the mustard, whiskey (or chicken broth) soy sauce, sugar, Worcestershire, and garlic together. Place the pork loin in a gallon-sized Ziploc baggie and pour the marinade over. Press the air out and seal the bag. Refrigerate for at least 2 hours or up to 8 hours. (I let mine marinate overnight and put on the smoker in the morning) Flip the bag over halfway through marinating time.
Make the spice rub by combining the paprika, sugar, chili powder, cumin, oregano, pepper, salt and cayenne in a small bowl. Remove the pork loin from the marinade and pat dry with paper towels. Rub the spice mixture evenly over the pork loin, then wrap with plastic wrap and let sit at room temperature for an hour before grilling. (You can refrigerate for up to 24 hours like this, but let sit at room temperature for an hour)
There are lots of different ways to grill or smoke this. I used my Treager smoker. I heated it on high for 5 minutes until there was a good fire going; then turned to smoke and let the pork loin smoke all Sunday morning (for about 3 to 4 hours depending on how big the pork loin is)
If you have a gas grill, you can soak about 2 cups of wood chips in water and seal in a foil packet, then place the packet directly on the primary burner. Turn all the burners to high, cover, and heat the grill until hot and wood chips begin to smoke heavily (about 15 minutes) Leave the primary burner on high, and turn off the others. (You want to maintain the grill temperature between 350 to 400 degrees). Place the pork, fat side up, on the cool part of the grill away from the coals and flames. Cover and cook until the meat registers 130 to 135 degrees on an instant read thermometer (this takes about an hour on a gas grill)
When pork is done transfer the pork to a carving board and tent loosely with foil. Let this rest for about 15 to 20 minutes. Slice the pork into 1/2 inch thick slices and serve.
I served with Barbecue Sauce, you can make your own or use your favorite kind from the store ( I like the Kraft Chipotle flavor)
Enjoy!!
Here's an easy BBQ sauce if you need one.
Pantry Barbecue Sauce
1-1/2 cups Ketchup
1/2 cup molasses
2 Tablespoons cider vinegar
1-1/2 teaspoons hot sauce
1/2 to 1 teaspoon liquid smoke
Salt and pepper to taste.
Whisk all of the ingredients together in a bowl, season with Salt and pepper to taste and serve. Can be stored in the refrigerated for up to 4 days.
Just curious, when using the treager you just left it on smoke the whole time? And it came all the way up to proper temp for pork?
ReplyDeleteThanks! Can't wait to give the a try
Yes, I left on smoke... But if you find it's not coming up to temp turn up the heat a bit for the last hour. I do that sometimes. And sometimes I cover it with foil so it doesn't dry out.
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