February 12, 2018

How To Smoke A Pork Loin That Will Please Even the Toughest Guests (Even Vegetarians Have Been Known To Love This One)

smoked boneless pork loin

Smoked pork loin is something that I feel should be at every gathering. Christmas, weddings, birthdays, heck even a funeral is a perfect time for a smoked pork loin.

Smoking the perfect loin is a fairly straightforward process, however, there are a few tricks that I have picked up along the way which help me come out with the perfect loin every time. The most important trick to me is to smoke your loin with the fat at the bottom. That way throughout the cook you can baste your loin to keen in moist and full of flavour.

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Smoked Boneless Pork Loin With Apple Cinnamon Sauce

This recipe for smoking a boneless pork loin is one that I have been making for years. I love the way the slight hint of paprika and cumin balance out the applewood smoke flavour. The apple cinnamon sauce is the perfect accompaniment for this smoked pork loin. While the pork loin is resting make this quick and easy sauce to serve with the pork.

Ingredients

  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 - 6 lbs whole pork loin

Apple Cinnamon Sauce Ingredients

  • Salt & pepper to taste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1 Tablespoon brown sugar
  • 2 Tablespoons rice wine vinegar
  • 2 Large sweet apples Royal Gala are my favourites

Instructions

  1. To start off preheat your smoker to 225°F. For this recipe, I like to use an apple wood. It goes deliciously with the pork in this recipe.

  2. Remove all the excess fat, silver skin (membrane) from the outside of the loin.

  3. In a bowl mix together the ground cinnamon, nutmeg, white pepper, cumin, onion powder, paprika & salt. Rub the loin with olive oil and sprinkle over some of the dry rub.

  4. Smoke the pork loin at 220°F for 3 hours. Basting as necessary. Check the internal temperature with a meat thermometer. You are looking for an internal temperature of 155°F.

  5. If you have achieved an internal temperature of 155°F, transfer from the smoker to your platter and cover for at least 20 minutes before carving.

  6. If an internal temperature of 155°F is not achieved put back in the smoker, checking every half hour and basting as necessary.

Apple Cinnamon Sauce

  1. Finley chop the apples and place in a saucepan. 

  2. On a medium heat add in sugar, rice wine vinegar, cinnamon, paprika, and salt & pepper. Cover and bring to a slow boil, lowering to a simmer until the apples are tender.

  3. Slice the pork loin in nice thick slices with a healthy helping of the apple cinnamon sauce drizzled on top. 

How Long To Smoke A Pork Loin

Cooking your loin at the right temperature for the right amount of time is essential to coming away with a tender, moist and mouthwatering result. Cooking times differ dramatically depending on the size, shape and weight of your loin. If your loin is very thin or thicker than your average you will have slightly different cook times to the below, however, the below can be used as a guide for an average loin.If you are smoking a boneless pork loin this will also slightly alter the cook times. 

Size

Temprature

Time

2 pound

220°F

2.5 Hours

4 pound

220°F

3 Hours

5 pound

220°F

4 Hours

6 pound+

250°F

4 Hours+

Final Thoughts

So there you have it, my super easy smoked pork loin. This is a great easy recipe for anyone new to smoking or looking to impress their friends with minimum effort. I hope you enjoy it as much as myself and the family does!

Do you have a variation or any tips for this recipe? I would love to hear from you in the comment section below.

Happy Smoking

Charlie

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Charlie

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